These oatmeal apple cookies are crispy on the outside and chewy in the center. They're richly flavored with vanilla and cinnamon and bursting with fresh apples. This apple cookies recipe is easy to make - no chilling required.
Line two large baking sheets with parchment paper. Set aside.
In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until light and fluffy (about 60 seconds)
Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
Add dry ingredient mixture and beat on low speed until just combined.
Add oatmeal and beat on low speed until combined.
Add diced apples and cinnamon chips and stir until evenly distributed in the dough.
Use a 1 ½ to 2 Tablespoon cookie scoop to measure out the dough.
Roll the dough into balls and place them on the prepared cookie sheet about 1 ½ inches apart. Repeat until all the dough is used.
Bake in preheated oven for 10-12 minutes until the top is set.
Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Make the Glaze
If desired, whisk together the glaze ingredients in a small bowl.
Drizzle the glaze over the top of the cooled cookies, or dip the tops of the cookies into the glaze.
Let set at room temperature until the glaze is hardened.
Video
Notes
Ingredient substitutions
All-purpose flour. Use gluten-free all-purpose baking flour to make this recipe gluten-free.
Salted butter. Unsalted butter is a good substitute.
Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just be aware it will change the texture of the cookies.
Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar.
Granulated Sugar. white sugar, organic cane sugar, and coconut sugar are all good choices.
Sea salt. I bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
Cinnamon chips.Adding cinnamon chips is optional, but recommended. You can use ½ cup of total of different mix-ins such as white chocolate chips, butterscotch chips, dried fruit, nuts, etc.
Apples. Use your favorite variety, be sure to finely dice them for the best texture.
To freeze the cookie dough:Instead of baking, you can also freeze the apple cookie dough balls to bake them later.
Place the measured and rolled cookie dough balls on a cookie sheet and put them in the freezer for 1-2 hours or until firm.
Once firm, transfer the dough balls to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
Freeze for up to 2 months.
To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions.
Store/FreezeStore these oatmeal apple cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.