Easy Oatmeal Apple Cookies Recipe

Soft and chewy in the middle with delicious, bursts of fresh diced apples and a sweet maple syrup glaze.

These Oatmeal Apple Cookies are quick and easy to make.

If you’re looking for a fall apple treat during your coffee time on a cool fall morning, THIS IS IT!


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Say hello to the perfect fall apple cookie! These cookies are soft and chewy with an optional maple glaze (but recommended) that is so tasty.

When the air starts to turn a little but cooler I can feel myself starting to think about pumpkin recipes and apple recipes. While I love pumpkin cookies I often crave a delicious apple cinnamon cookie with icing more.

You can enjoy them, with or without the maple glaze. If you’re not a fan of maple, you can change out the maple syrup for milk for a vanilla iced glaze.

If you love iced cookies then you will have to check out my iced oatmeal cookies and frosted carrot cookies. They’re all delicious for the fall season!

Why you’ll love these cookies

  • Simple easy recipe, with no fancy ingredients or equipment needed
  • Delicious soft chewy apple oatmeal flavor with a sweet maple glaze
  • Bursts of apple chunk flavor in every bite
  • Chewy texture that remains soft for days and they do not harden once stored, we love them for breakfast
  • Customizable using your favorite apple and nuts

Ingredients for old fashioned oatmeal apple cookies

Apple oatmeal cookie ingredients in small bowl on marble board.

For full ingredients list, see recipe card at the bottom of the page.

  • Rolled oats – I like to use quick oats in this recipe. If you’re using the old-fashioned oats, pulse them a few times in the food processor first to break them down a little. If you don’t break the down, the texture will results in more chewy apple oatmeal cookies.
  • Pecan – you can substitute walnuts in these cookies for a delicious change
  • Apples – I used Honeycrisp apples or you can use your favourite baking apple such as Granny Smith apples and Golden Delicious. We prefer them diced and tested them with grated apples as well which were tasty but we preferred to dice the apples.
  • Butter – soften butter at room temperature before starting the recipe.
  • Eggs – large eggs should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before starting the recipe.
  • Vanilla extract – use pure vanilla extract for the best flavor
  • Brown sugar – I use light brown sugar in most of my baking recipes but you can also use dark brown sugar
  • All purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon

Substitutes for apple cookies recipe

If you do not like maple syrup in the glaze you can substitute by leaving it out and add a bit (1/4 – 1/2 teaspoon) of vanilla extract to the icing.

We used Honeycrisp apples but you could also use Granny Smith, Golden Delicious, Fuji, Pink Lady, Ambrosia, Sweet Tango and our new favorite Cosmic Crisp apples.

We do not recommend using apple sauce in this recipe as it will change the texture of the cookie.

If you prefer you can also substitute walnuts or pistachios for the pecans.

Step by step instructions for easy oatmeal apple cookies

Oatmeal cookies are the perfect breakfast snack and you’ll see below how quick and easy they are to make!

STEP ONE – Preheat oven to 350°F. Line two baking sheets with parchment paper.

Butter and both sugars in bowl from stand mixer for first step of the recipe.

STEP TWO – In a large bowl, or bowl from stand mixer fitted with the paddle attachment, beat the butter and both sugars until they’re light and fluffy.

Eggs and vanilla are added to cookie batter.

STEP THREE – Add in eggs and vanilla and mix until they’re completely mixed into the batter.

Dry ingredients and ground pecans in mixing bowl.

STEP FOUR – In a small bowl or medium bowl, combine all dry ingredients and the finely chopped pecans.

Oatmeal is added to the cookie batter.

STEP FIVE – Gradually, add the dry ingredients to the wet ingredients, mixing on low speed.

STEP SIX – Next stir in the rolled oats on low speed, scraping down the sides of the bowl often.

Apples are added to the cookie batter.

STEP SEVEN – If using a stand mixer, drop the bowl and remove the mixing blade. Stir in the chopped apples by hand.

Unbaked cookies on parchment-lined baking sheet with ice cream scoop.

Now, you’re ready to scoop and shape into balls. A cookie scoop or ice cream scoop makes this easy and not so messy.

STEP EIGHT – Using an ice cream scoops makes the cookies more uniform. Place them on the prepared baking sheets, then roll them each into a ball and flatten slightly. They will be approximately three inches across when flattened.

STEP NINEBake 8 to a sheet, leaving a few inches in between as they will spread during baking.

STEP TEN – Bake cookies, one sheet at a time in a 350°F oven for 12 to 14 minutes. The cookies will be browned on the edges and still a bit soft in the middle.

If you over bake the cookies they will not be soft and chewy. You might like a crispier cookies. If so, leave them in a few minutes longer.

Maple glaze in mixing bowl with wooden spoon.

STEP ELEVEN – Cool the cookies completely on a wire rack.

STEP TWELVE – Prepare the glaze by mixing together powdered sugar with maple syrup. Start with two tablespoons of syrup, then add the third. If you need a fourth tablespoon for a smoother, consistency, go ahead and add it in. Add the final amount using a teaspoon at a time.

The cookies must be cooled completely before dipping them into the icing. In a rush? Give them thirty minutes to cool and go for it!

I find it a bit easier to work with the glaze on a flat dinner plate.

Apple oat cookies with maple glaze on a white plate.

STEP THIRTEEN – Turn the cookies upside down and dip them into the glaze, holding for a moment in the glaze.

Allow the glaze to drip, holding the over the plate of icing. The drippings can go back into the remaining icing.

You can use a knife to spread it out a little if your glaze is on the thicker side.

Alternatively, you can use a knife and ice the cookies that way instead of using the dip-and-drip method.

Variations for chewy apple oatmeal cookies

You can customize this apple cookie recipe by changing up the nuts as almonds, hazelnuts, walnuts and pistachios all pair very well with apple and maple flavor.

Adding some dried fruit together with the apple piece like cranberries or currants would also pair well together.

Drizzling the icing on is an option as well if you prefer.

Top tips for making the best oatmeal apple cookies

  • Use room temperature butter and eggs for the best baking results
  • When measuring flour, spoon and level flour into the measuring cup. Using too much flour can change the consistency of the cookies.
  • Pure vanilla extract will also make a big difference in the flavor
  • I like to peel and dice the apple right before I’m ready to use it to avoid browning of the apple pieces.
  • Use an ice cream or cookie scoop to keep the cookies more uniform
  • Make sure cookies are completely cooled before icing
  • If your glaze is a bit thick you can use a knife to help spread it out
Apple oat cookies on a white plate.

Is it better to use old fashioned or quick oats for apple cookies?

Quick oats will results in a softer cookie. Old fashioned oats will be more chewy and the cookie will be thicker. If a recipe calls for quick oats and you do not have them on hand, simply process old fashioned oats for 2 to 3 pulses in the food processor to break them down a little.

Which apples are the best to use to make apple cookies?

Most apple varieties will taste delicious in apple cookies. We like to use Honeycrisp, Granny Smith, Sweet Tango and Cosmic Crisp.

Storage & freezing instructions for apple cookies oatmeal

How long do apple cookies last?

Store apple cookies in an airtight container for 3 days or in the fridge for up to 7 days. Separate the layers with parchment paper to prevent sticking.

You can freeze apple cookies in a freezer-safe container for 1 – 2 months, separating the layers with parchment paper.

Thaw overnight in the fridge or at room temperature before serving.

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Print
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Apple oat cookies on a white plate.

Easy Oatmeal Apple Cookies Recipe


  • Author: Sandra Flegg
  • Total Time: 29 minutes
  • Yield: 24 cookies

Description

Soft and chewy in the middle with delicious, bursts of fresh diced apples and a sweet maple syrup glaze.


Ingredients

1 cup butter

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/ teaspoon salt

1 teaspoon cinnamon

1/4 cup pecans, finely chopped

2 cups rolled oats

1 cup apples, peeled and finely chopped

2 cups powdered sugar

3 Tablespoons maple syrup (or a little ore to achieve consistency)


Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large bowl, or bowl from stand mixer fitted with the paddle attachment, beat the butter and both sugars until they’re light and fluffy.
  3. Add in eggs and vanilla and mix until they’re completely mixed into the batter.
  4. In a small bowl or medium bowl, combine all dry ingredients and the finely chopped pecans.
  5. Gradually, add the dry ingredients to the wet ingredients, mixing on low speed.
  6. Next stir in the rolled oats on low speed, scraping down the sides of the bowl often.
  7. If using a stand mixer, drop the bowl and remove the mixing blade. Stir in the chopped apples by hand.
  8. Using an ice cream scoop makes the cookies more uniform. Place them on the prepared baking sheets, then roll them each into a ball and flatten slightly. They will be approximately three inches across when flattened.

  9. Place on cookie sheet, 8 to a sheet, leaving a few inches in between as they will spread during baking.

  10. Bake cookies, one sheet at a time in a 350°F oven for 12 to 14 minutes. The cookies will be browned on the edges and still a bit soft in the middle. 

  11. Cool the cookies completely on a wire rack. 
  12. Prepare the glaze by mixing together powdered sugar with maple syrup. Start with two tablespoons of syrup, then add the third. If you need a fourth tablespoon for a smoother, consistency, go ahead and add it in. Add the final amount using a teaspoon at a time. 
  13. Turn the cookies upside down and dip them into the glaze, holding for a moment in the glaze.

    Allow the glaze to drip, holding the over the plate of icing. The drippings can go back into the remaining icing.

    You can use a knife to spread it out a little if your glaze is on the thicker side. 

    Alternatively, you can use a knife and ice the cookies that way instead of using the dip-and-drip method.

Notes

Storage Instructions: Store apple cookies in an airtight container for 3 days or in the fridge for up to 7 days. Separate the layers with parchment paper to prevent sticking.

Freezing: Freeze apple cookies in a freezer-safe container for 1 – 2 months, separating the layers with parchment paper.

Thaw overnight in the fridge or at room temperature before serving.

  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 248
  • Sugar: 24.3 g
  • Sodium: 85.7 mg
  • Fat: 9 g
  • Saturated Fat: 5.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 38.7 g
  • Fiber: 1.4 g
  • Protein: 2.8 g
  • Cholesterol: 35.8 mg

Keywords: Apple oat cookies, oatmeal apple cookies

2 Comments

  1. There is no measurement on amount of apples. In the printed version they are not in the ingredient list. Could you please specify?

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