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Iced Apple Cinnamon Oatmeal Cookies on a white plate.

Oatmeal Apple Cookies

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


Soft and chewy with delicious, 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 treat during your coffee time on a cool fall morning, THIS IS IT! 



1/2 cup granulated sugar

1 cup brown sugar

1 cup butter, softened at room temperature

2 cups rolled oats

2 eggs, room temperature (I use large eggs)

1 tsp. vanilla

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1/4 cup finely chopped pecans (or walnuts)

1 cup chopped apples (finely chopped)


2 cups powdered icing sugar

3 to 4 tbsp. maple syrup



  1.   In a large mixing bowl, or stand mixer with paddle attachment, beat butter, granulated sugar,  and brown sugar until light and fluffy. 
  2.  Add in eggs and vanilla and beat until well combined.
  3.  In a small bowl, combine all-purpose flour, baking powder, baking soda, cinnamon, salt and pecans.
  4. Gradually add dry ingredients to butter mixture and mix on low speed just until combined. Scrape down the sides of the bowl.
  5. Add in oatmeal and blend on low speed just until combined. The mixture will be a bit thick. Use a spatula to scrape down the sides and mix again once or twice by hand.
  6. Add the chopped apples by hand using a spoon and stir just until combined.
  7. Using a heaping tablespoon or cookie scoop,  shape and roll into balls, press down to flatten slightly, then place on parchment paper-lined cookie sheet.  (No parchment paper? No problem. Set the cookies on an ungreased baking sheet).
  8. Bake in 350°F oven for 12 to 14 minutes. Cookies will still be soft in the middle. 

9. Cool on baking sheet for two minutes, then transfer to wire cooling rack. (cookies must be cooled completely before icing) At least 30 minutes.


10. In a small mixing bowl, combine  powdered sugar and two tablespoons of maple syrup. Add the third tablespoon and check the consistency.  If mixture is still thick, add more maple syrup, one teaspoon at a time until the consistency is a little runny. 

11. Take cooled cookies one at a time and dip the top of the cookie into the icing. Tilt the cookie from side to side and top to bottom to even out the icing. Hold upside down until the excess icing has dripped back into the bowl. Set on wire rack. (clean up will be easier if you place a piece of plastic wrap or paper towelling underneath the wire rack). 

Allow the icing to set completely before stacking the cookies for storage.



  1. Substitutions: walnuts can be used instead of pecans
  2. Glaze: You can substitute milk for the maple syrup for a plain glaze.
  3. Storage instructions: Cool cookies completely, then store in a covered container at room temperature.
  4. Freezing instructions: Store cooled cookies between sheets of parchment or waxed paper in a freezer-safe container for up to two months. Thaw at room temperature before eating.
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 243
  • Sugar: 24.3 g
  • Sodium: 85.7 mg
  • Fat: 9 g
  • Saturated Fat: 5.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 1.3 g
  • Protein: 2.7 g
  • Cholesterol: 35.8 mg

Keywords: Oatmeal Apple Cookies