These Apple Oatmeal Cookies are packed with chunks of sweet apples and spiced with cinnamon, cloves and ginger. Perfect fall dessert for apple fans!
APPLE OATMEAL COOKIES
Let’s take a break from pumpkin desserts and turn to apples! These Apple Oatmeal Cookies with cinnamon and ginger are the perfect fall treat. They are thick, chewy and perfectly spiced. These cookies just taste like fall! Add chopped nuts or raisins (or dried cranberries) to the dought to jazz it up even more. These cookies are bound to become a hit!
Apple Oatmeal Cookies Ingredients (your shopping list):
- old-fashioned oats
- Granny Smith apples
- vanilla extract
- brown sugar
- granulated sugar
- all-purpose flour
- baking soda
- baking powder
- ground ginger
How to make Apple Oatmeal Cookies?
Oatmeal cookies are very easy to make. No need for mixer! Just grab a mixing bowl, whisk, spatula and measuring cups and you are ready to go.
Step 1: dry ingredients
Whisk together flour, oats, baking soda, baking powder and salt. Toss apples with lemon juice (to prevent browning) and spices.
Step 2: wet ingredients
Melt butter and cool. Mix with sugars, egg and vanilla.
Step 3: combine all
Toss apples with dry ingredients. Add butter-sugar mixture and stir everything together.
Step 4: scoop and bake
Chill dough for at least 1 hour. Scoop into 2 tablespoon size balls and bake.
Expert Tips for Best Apple Oatmeal Cookies:
- the flour: make sure to fluff your flour in the container you are storing it in, then scoop into a measuring cup. Never dunk the measuring cup into flour. Level off the top and use in the recipe.
- apples: I used Granny Smith apples in this recipe because they are the best for baking. I think any apple will work as well.
- spices: I used cinnamon, cloves and ginger. You can use pumpkin pie spice or any spices you like.
- chill the dough: for thick and chewy cookies, I recommend placing the dough in the fridge for a couple of hours. You can certainly bake the dough right away but the cookies will be flatter.
How to store these cookies?
To keep the cookies from drying out, keep them in a cookie jar with lid. They will stay soft and moist.
Can I freeze this cookie dough?
Yes! Just like with any cookie dough, you can scoop it into balls, place on a large sheet and freeze for 2 hours. Then place in a freezer-safe bag and store for up to 4 months. Thaw the dough on the counter for 20 minutes (or while the oven preheats) and bake as directed in the recipe.
More Recipes with Apples:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
These cookies are packed with chunks of sweet apples, oats and spiced with cinnamon, cloves and ginger. Perfect fall dessert for apple fans!
- 1 cup chopped apples I used Granny Smith
- 1 teaspoon lemon juice
- 1.5 cups old-fashioned oats
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1/2 teaspoon pure vanilla extract
- Peel, core and chop apples into small cubes. Toss with lemon juice, cinnamon, cloves and ginger.
- In a large mixing bowl, whisk together flour, oats, salt, baking powder, baking soda. Add apples and stir in.
- In another mixing bowl, combine melted (and completely coolebutter with both sugars. Whisk for 30 seconds. The mixture should be pale.
- Add egg and vanilla to sugar mixture.
- Pour wet ingredients over dry ingredients and stir in.
- Cover the bowl with cookie dough and place in the fridge for 2 hours.
- Preheat oven to 350 degrees Line a baking sheet with parchment paper.
- Scoop 2 tablespoon size balls of cookie dough, roll in your hands into balls and place on prepared cookie sheet. Make sure the leave 2" space between them.
- Bake for 10 to 12 minutes, or until the edges start to brown. Add 2 more minutes of baking time if needed. I baked mine for 14 minutes.
- This recipe makes about 2 dozen cookies. One serving is counted as 2 cookies.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.