Can I Use Quick Oats Instead?

It’s best not to. Quick oats absorb more moisture and cook faster, which can make your cookies dry and overly soft. Stick with old-fashioned rolled oats for the ideal chewy texture.

How Small Should I Chop the Apples?

Very small —about ¼-inch cubes or smaller. Tiny apple bits bake through more evenly and distribute flavor in every bite. Larger chunks may remain firm or release too much moisture into the dough.

Do These Cookies Freeze Well?

Absolutely. Once baked and cooled, store them in a freezer-safe bag or container for up to 3 months . To thaw, leave them at room temperature for about 20–30 minutes. You can also freeze the dough , scooped and flattened slightly, then bake from frozen with 2–3 extra minutes of baking time.

Can I Make These Cookies Without Butter?

Yes. Substitute unsalted butter with equal parts coconut oil or vegan butter . Keep in mind the flavor and texture may vary slightly, but the cookies will still be soft and delicious.

What’s the Best Way to Keep These Cookies Fresh?

Store in an airtight container at room temperature for up to 4–5 days . To maintain chewiness, add a slice of bread to the container—it helps regulate moisture. Don’t refrigerate; it can dry them out faster.

Apple Cinnamon Oatmeal Cookies – The Best Fall Cookie (2025)

Apple Cinnamon Oatmeal Cookies

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Soft, chewy, and warmly spiced, these apple cinnamon oatmeal cookies are the perfect fall treat packed with oats, fresh apples, and cozy cinnamon flavor.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 19 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/4 cups (177g) all-purpose flour
1 1/4 cups (120g) rolled old-fashioned oats
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (160g) packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup (120g) finely chopped peeled Granny Smith apple (1/4-inch cubes or smaller)
2 tsp fresh lemon juice

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Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a bowl, whisk together flour, oats, cinnamon, baking soda, and salt. Set aside.
In a stand mixer, cream together the butter and brown sugar until smooth.
Add the egg and vanilla extract; mix until combined.
Toss the chopped apples with lemon juice.
Add the dry ingredients to the wet mixture and mix until just combined.
Fold in the chopped apples.
Scoop dough using a medium cookie scoop (about 2 tablespoons) and place on prepared baking sheets 2 inches apart.
Flatten slightly and bake for 14–15 minutes, or until edges are set.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Use only old-fashioned rolled oats for the best texture.
Dice apples finely so they bake evenly and distribute flavor in every bite.
Don’t skip lemon juice—it enhances apple flavor and prevents browning.
A cookie scoop helps ensure even size and baking.
Cookies freeze well for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 134
Sugar: 9g
Sodium: 71mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 1g
Cholesterol: 22mg

Find it online: https://recipeshots.com/apple-cinnamon-oatmeal-cookies/