Introduction

These Apple Cinnamon Oatmeal Cookies are a perfect blend of warm spices, chewy oats, and fresh apples. They offer a comforting twist on the classic oatmeal cookie, finished with a sweet maple glaze for an irresistible treat.

A round silver wire cooling rack holds about twenty oatmeal cookies with small chunks of apple mixed in, each cookie lightly drizzled with white icing on top, showing a slightly rough texture and light brown color. Apple slices with red and yellow skin are casually placed around and on some cookies. Nearby, there is a white bowl filled with white milk and a speckled white plate with a red and yellow apple on it. Additional cookies are in a speckled white bowl at the top left, and a red and yellow apple sits on the white marbled surface at the bottom left of the scene. The whole setup is on a light brown paper with a striped cloth on the right edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (at room temperature)
3/4 cup brown sugar (light or dark)
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
1 and 1/4 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup peeled and finely chopped apple (1/4-inch cubes or smaller)
2 teaspoons lemon juice
2/3 cup powdered sugar
2 teaspoons milk
2 teaspoons maple syrup

Instructions

Step 1: Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats and set them aside.
Step 2: Using an electric mixer, cream the butter and brown sugar on high speed until light and fluffy. Add the egg and vanilla extract, scrape down the bowl sides, then mix until combined.
Step 3: Gradually sprinkle the flour, oats, cinnamon, baking soda, cloves, and salt over the batter. Mix on low speed until ingredients are mostly combined.
Step 4: Toss the chopped apples with lemon juice to prevent browning, then gently fold them into the dough. Scoop rounds of about 2 tablespoons onto the prepared baking sheets, spacing them apart, and press down lightly to flatten.
Step 5: Bake for 12-14 minutes until the tops are set and edges turn lightly golden. Let the cookies rest on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Step 6: For the maple glaze, whisk together powdered sugar, milk, and maple syrup in a small bowl until smooth. Adjust consistency with more syrup or powdered sugar if needed. Drizzle the glaze over the cooled cookies and allow it to set without stacking.

Tips & Variations

Try using tart apples like Granny Smith for a tangy flavor that balances the sweetness.
If fresh apples aren’t available, use finely chopped dried apples soaked in warm water to soften.
Add a handful of chopped nuts, such as walnuts or pecans, for extra texture.
For a dairy-free option, substitute butter with coconut oil and milk with almond or oat milk.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. If you prefer, refrigerate for up to a week. To reheat, warm gently in the microwave for 10-15 seconds or until soft. The glaze may slightly soften upon reheating.

How to Serve

The image shows a close-up of several oatmeal cookies with visible chunks of apple embedded in them, each cookie drizzled with a thin layer of white icing on top. The cookies have a rough, crumbly texture and a light brown color from the oats, with the pale yellow apple pieces adding contrast. They are arranged closely on a silver cooling rack over a white marbled surface, and some drops of icing can be seen around the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, freeze the fully cooled cookies in a single layer on a baking sheet first, then transfer them to a sealed container or freezer bag. They keep well for up to 3 months. Thaw at room temperature before serving.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your oats are certified gluten-free to avoid cross-contamination.

Apple Cinnamon Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

These Apple Cinnamon Oatmeal Cookies are a delightful treat combining soft, chewy oats with sweet, tender apple pieces and warming spices. Topped with a smooth maple glaze, they offer a perfect balance of flavors and textures, ideal for snack time or dessert.

Author: Tara
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Total Time: 30 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

1/2 cup butter (at room temperature)
3/4 cup brown sugar (light or dark)
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
1 and 1/4 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup peeled and finely chopped apple (1/4-inch cubes or smaller)
2 teaspoons lemon juice

Maple Glaze

2/3 cup powdered sugar
2 teaspoons milk
2 teaspoons maple syrup

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Cream Butter and Sugar: Using an electric mixer on high speed, cream together the softened butter and brown sugar until the mixture is light and fluffy. This step incorporates air, which is important for the cookie texture.
Add Egg and Vanilla: Add in the egg and vanilla extract to the butter-sugar mixture. Scrape down the sides of the bowl to ensure all ingredients are incorporated and mix well to combine.
Incorporate Dry Ingredients: Sprinkle the flour, rolled oats, ground cinnamon, baking soda, ground cloves, and salt over the wet ingredients. Mix on low speed until the dough is just combined and mostly even but avoid overmixing to maintain tenderness.
Prepare Apples: Toss the finely chopped peeled apple cubes with lemon juice gently to prevent browning and maintain brightness. Add the apples to the cookie dough and stir gently to evenly distribute them without breaking up the pieces.
Scoop and Shape Cookies: Using a spoon or cookie scoop, form dough rounds approximately 2 tablespoons each. Place them slightly apart on the prepared baking sheets and press down gently to flatten slightly for even baking.
Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until the tops are set and edges turn a light golden color. This ensures the cookies are cooked through but still soft.
Cool Cookies: Let the cookies cool on the baking sheets for 5-10 minutes to firm up, then transfer them to a wire rack to cool completely before glazing.
Make Maple Glaze: In a small bowl, combine the powdered sugar, milk, and maple syrup. Whisk or stir until smooth and creamy. Adjust the glaze thickness by adding more syrup for a thinner glaze or more powdered sugar for a thicker consistency.
Glaze and Set: Using a spoon, drizzle the maple glaze over the cooled cookies. Allow the glaze to set by leaving the cookies unstacked at room temperature until the glaze hardens.

Notes

For best texture, use peeled apples finely chopped into small cubes to ensure they cook fully within the cookie.
You can substitute maple syrup in the glaze with honey or agave for a different sweetener flavor.
Ensure the butter is softened but not melted for proper creaming and texture.
The cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Adjust cinnamon and cloves according to taste preferences for stronger spice notes.

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