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Chewy Apple Oatmeal Cookies

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Chewy Apple Oatmeal Cookies are soft, warmly spiced cookies packed with tender apple pieces and hearty rolled oats. Brown sugar, cinnamon, and nutmeg give them a cozy apple-pie flavor with satisfyingly chewy centers.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 medium apple, peeled and finely diced
  • 1/2 cup chopped walnuts or pecans, optional
  • 1/2 cup raisins or dried cranberries, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly fluffy.
  4. Add the egg and vanilla extract and mix until smooth and well combined.
  5. Gradually add the dry ingredients to the butter mixture and mix just until incorporated.
  6. Stir in the old-fashioned rolled oats until evenly distributed throughout the dough.
  7. Peel and finely dice the apple. If the pieces are particularly juicy, gently pat them with a paper towel to remove excess surface moisture.
  8. Fold the diced apple into the dough along with the optional nuts, raisins, or dried cranberries.
  9. If the dough is very soft, refrigerate it for 20–30 minutes to help control spreading and produce thicker cookies.
  10. Scoop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  11. Bake for 11–13 minutes, until the edges are lightly golden while the centers still appear soft.
  12. Let the cookies rest on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Firm apples such as Granny Smith, Honeycrisp, or Fuji work particularly well because they hold their shape during baking.
  • Pat very juicy diced apples dry before adding them to the dough to prevent excess spreading.
  • For apple pie flavor, add a small amount of ground ginger, cloves, or allspice, or substitute apple pie spice for the individual spices.
  • Caramel bits can be folded into the dough for caramel apple oatmeal cookies.
  • Drizzle cooled cookies with vanilla, maple, or cinnamon glaze for a sweeter finish.
  • Quick oats can replace old-fashioned oats, but they will produce a softer and less chewy texture.
  • Prepared dough can be covered and refrigerated for up to 24 hours before baking.
  • Store cooled cookies in an airtight container at room temperature for about 2 days or refrigerate for up to 5 days.
  • Freeze baked cookies for up to 2 months, or freeze portioned dough and bake from frozen with a couple of extra minutes of baking time.
  • Microwave an individual cookie for 5–10 seconds for a warm, soft texture.

Nutrition

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