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Apple Oatmeal Cookies

Enjoy the warm, comforting flavor of Apple Oatmeal Cookies that blend chewy oats with tender apples, perfect for family gatherings or chilly evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Regular rolled oats work best.
  • 1 cup all-purpose flour Can be substituted with whole wheat flour for added nutrition.
  • ½ cup brown sugar Packed brown sugar adds moisture and flavor.
  • ½ cup granulated sugar Adjust sweetness according to preference.
  • 1 teaspoon baking soda Leavening agent.
  • 1 teaspoon ground cinnamon Adds warmth and flavor.
  • ½ teaspoon salt Enhances the overall flavor.
Wet Ingredients
  • ½ cup unsalted butter, softened At room temperature for easy creaming.
  • 1 large egg Room temperature for better incorporation.
  • 1 teaspoon vanilla extract For added flavor.
Add-ins
  • 1 cup diced apples Use firm tart apples like Granny Smith.
  • ½ cup walnuts or pecans (optional) Chopped; can be omitted for nut-free option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a bowl, combine dry ingredients: rolled oats, flour, brown sugar, granulated sugar, baking soda, cinnamon, and salt.
  4. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
  5. Beat in the egg and vanilla extract.
  6. Gradually stir the dry ingredients into the wet mixture until combined, then fold in diced apples and nuts (if using).
  7. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them out.
Baking
  1. Bake in preheated oven for 12-15 minutes or until edges are golden brown.
  2. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months.