oatmeal apple cookies
These chewy and soft-baked apple oatmeal cookies are loaded with rolled oats, shredded apples, warm cinnamon, and nutmeg. Perfect for fall baking or a wholesome snack year-round!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup butter, softened
- 0.75 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 0.5 teaspoon baking soda
- 2 cups rolled oats
- 1 small apple, peeled, cored, and shredded yields about 1 cup shredded
- 2 teaspoons ground cinnamon
- 0.125 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup chopped walnuts
Glaze (Optional)
- 0.25 cup powdered sugar
- 0.5 tablespoon water or milk for glaze consistency
Instructions
Preparation Steps
- Preheat oven to 375ºF. Lightly grease a cookie sheet with cooking spray and set aside.
- In a mixing bowl, combine the softened butter and brown sugar. Beat until light and fluffy, about 2 minutes. Add eggs one at a time, then stir in vanilla extract.
- Using a wooden spoon, gradually mix in the flour, baking soda, salt, cinnamon, nutmeg, rolled oats, shredded apple, and chopped walnuts. Stir until just combined. Avoid overmixing.
- Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared cookie sheets. Flatten slightly with the back of a spoon if desired.
- Bake for 10 to 12 minutes, or until edges are lightly golden and tops are set. Do not overbake. Let cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze: In a small bowl, whisk powdered sugar with water or milk until smooth. Drizzle over cooled cookies. Let glaze set before serving.
Notes
These cookies keep well at room temperature in an airtight container for up to 5 days. For longer storage, freeze before or after baking. Shredded apple adds moisture—Granny Smith or Honeycrisp works best. Gluten-free? Substitute all-purpose flour with a 1:1 gluten-free baking blend.