Loaded with contemporary apple taste and loads of heat spices, these tender and chewy apple cinnamon oatmeal cookies are completely good for the autumn season. Completed with a heat, candy maple icing, they’re the quintessential autumn cookie!
I initially printed this recipe in 2016 and have since added new images and updates to the recipe to enhance the feel and cut back the spreading. The adjustments are mirrored within the recipe card under.
Within the fall months, apple desserts are sometimes overshadowed by pumpkin pie and all issues pumpkin spice. Whereas these fan-favorite brown butter pumpkin oatmeal cookies at all times hit the spot, right this moment’s apple cinnamon oatmeal cookies are simply as satisfying and ship massive on these fall flavors (sans pumpkin!).
Talking of favourite desserts, have you ever tried salted caramel apple pie but? It’s my #1 favourite dessert of all time!
Inform Me About These Apple Cinnamon Oatmeal Cookies
- Texture: These apple cinnamon oatmeal cookies are tender and chewy with moist facilities and crisp edges. Each hearty, healthful chunk is loaded with chewy oats, tender bits of apple, crunchy walnuts, and topped with creamy maple icing. A lot texture in simply 1 cookie!
- Taste: You’ll take pleasure in many fall flavors in every chunk together with apple spice, cinnamon, and maple—identical flavors you’ll find in these wholesome apple muffins. For those who’re searching for a maple cookie to attempt, these maple brown sugar cookies are a well-liked alternative.
- Time: After taking the ten minutes at first to cut back the applesauce, the apple oatmeal cookie dough comes collectively shortly. And there’s no dough chilling required, so you’ll be able to bake these cookies straight away!
Selecting the Proper Components
Listed here are among the key elements and why they work on this recipe:
- Extra oats than flour = a chewier cookie: You want 2 cups of entire oats and 1 and 1/4 cups of flour to realize the right chew.
- Sugars: You’ll want each granulated sugar and brown sugar on this recipe. I choose darkish brown sugar right here for just a little additional molasses taste, however mild brown sugar works simply as nicely.
- Applesauce: Search for the unsweetened selection. And if in case you have some leftover, attempt a batch of those applesauce muffins. Decreasing the applesauce on the range deepens its apple taste whereas eradicating additional liquid, so your cookies bake up tender—not soggy.
- Egg yolk: Utilizing simply the yolk of the egg provides richness and helps to bind the elements, with out including an excessive amount of additional liquid to the dough (since we’re including applesauce).
- Walnuts: I like including walnuts to those apple cookies (a lot nice texture!), however you’ll be able to go away them out in the event you choose.
- Finely diced apple: Be sure to reduce the apple into teeny-tiny chunks—not slices like I like to recommend for apple pie. I normally seize a Granny Smith apple for this recipe, however you should utilize any crisp, juicy selection you favor. (And in the event you’re , listed here are the greatest apples for baking.)
- Spices: Cinnamon, allspice, and nutmeg add simply the proper heat and depth of taste.
You additionally want baking soda, salt, vanilla extract, and room-temperature butter.
Key Step in This Recipe: Briefly Prepare dinner the Applesauce
After I first shared this recipe again in 2016, there was no must prepare dinner down the applesauce. However the cookies typically unfold an excessive amount of, turned out just a little cakey, and lacked daring taste. My staff and I’ve since found that spending simply 10 minutes lowering the applesauce on the range makes all of the distinction.
Simply as we cut back contemporary strawberry puree for strawberry cake and mashed banana for the banana walnut cookies in Sally’s Baking 101, we’ll prepare dinner the applesauce on the range earlier than utilizing it. Simmer till it’s diminished by about half—this simple step concentrates the apple taste and removes extra moisture.
Left, under: applesauce earlier than lowering. Proper, under: applesauce after lowering.
From there, it’s only a matter of whisking the dry elements, creaming the butter and sugars, mixing within the moist elements (together with the diminished applesauce), and bringing every part collectively. Right here is the cookie dough… and there’s no must refrigerate it earlier than baking! Will probably be just a little sticky:
Use a medium cookie scoop to scoop the cookie dough (about 1.5 Tbsp/35g of dough every) onto lined baking sheets.
A drizzle of maple icing is the right of entirety on these apple cinnamon oatmeal cookies. Soften butter with pure maple syrup, after which whisk in confectioners’ sugar and a pinch of salt. Drizzle over the cookies. It’s the identical icing we use for fan-favorite maple brown sugar cookies.
When you have just a little extra time, salted caramel frosting would even be scrumptious… or attempt the brown butter icing from these brown butter apple blondies… YUM!
Success Suggestions for Apple Cinnamon Cookies
- Scale back the applesauce first: That is the important thing to creating positive these cookies don’t overspread. We wish to focus the apple taste with out including an excessive amount of moisture to the cookie dough.
- Bake straight away: The oats will take in plenty of the moisture in the event you let the cookie dough sit too lengthy. You’ll get a greater cookie in the event you bake them straight away. Impatience lastly pays off!
- Don’t over-bake: You need the facilities of the cookies to look very tender and even just a little underbaked while you take them out of the oven. They’ll proceed to set as they cool on the baking sheet. Over-baking them till the facilities look completely finished will end in dry cookies.
- Avoid wasting for day 2! Like banana bread, these cookies have even extra taste on the second day… in the event you can wait that lengthy to eat them!
Description
These tender and chewy apple cinnamon oatmeal cookies are exploding with candy apple taste. Crammed with cinnamon and apple spices, loaded with applesauce and apple chunks, and topped with a creamy maple frosting, they’re completely good for the autumn season. Don’t skip lowering the applesauce on the range (step 1); it’s key to the feel and taste.
- Scale back the applesauce: Place the applesauce in a medium saucepan over medium warmth. Convey to a low boil after which simmer, stirring sometimes, till the quantity is diminished by half (to 1/3 cup/80g). On my range, this takes about 10 minutes. Switch the applesauce to a heat-proof bowl and put aside to chill to room temperature.
- Make the cookies: Preheat the oven to 350°F (177°C). Line massive baking sheets with parchment paper or silicone baking mats.
- Whisk the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg collectively in a big bowl. Put aside.
- Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium velocity till creamed collectively, about 5 minutes. (Right here’s a useful tutorial in the event you want steering on the right way to cream butter and sugar.) Scrape down the edges and backside of the bowl with a silicone spatula as wanted. Add the diminished applesauce, egg yolk, and vanilla, and beat on medium-high velocity till mixed. Scrape down the edges and backside of the bowl as wanted.
- Add within the dry elements and beat on low velocity till mixed. Lastly, beat within the chopped apples and walnuts (if utilizing). The cookie dough will probably be thick and sticky.
- Utilizing a medium cookie scoop, scoop mounds of cookie dough (about 1.5 Tbsp/35g of dough every) and organize 3 inches aside on the ready baking sheets.
- Bake for 14–16 minutes or till calmly browned and set across the edges. The cookies will look very tender within the center however will proceed to set as they cool. Take away the cookies from the oven and permit to chill for 10 minutes on the baking sheet, then switch to a cooling rack.
- Make the icing: In a small saucepan over low warmth, soften the butter and maple syrup collectively, whisking sometimes. As soon as the butter has melted, take away from warmth and whisk within the sifted confectioners’ sugar. Style. Add a pinch of salt, if desired. Drizzle over cookies. Icing will set after about 1 hour.
- Retailer cookies in an hermetic container at room temperature for as much as 2 days, or within the fridge for as much as 1 week.
Notes
- Make Forward Directions: You may make the cookie dough and chill it within the fridge for as much as 3 days. Permit to return to room temperature then proceed with step 5. Baked cookies, with or with out icing, freeze nicely for as much as 3 months. Unbaked cookie dough balls freeze nicely for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no must thaw. Learn my ideas and methods on the right way to freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Small Saucepan | Glass Mixing Bowls | Whisk | Electrical Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack | Superb Mesh Sieve (for sifting confectioners’ sugar)
- Oats: Use entire rolled oats for one of the best texture. Fast oats are reduce finer, which makes them extra powdery. They’ll take in extra moisture, inflicting the dough to bulk up so the cookies don’t unfold correctly, and might go away the cookies tasting dry.
- Brown Sugar: I like to recommend darkish brown sugar for a deeper taste, however you should utilize mild brown sugar as an alternative.
- Apple: Be sure to reduce the apple into teeny-tiny chunks. I normally use a Granny Smith apple for this recipe, however you should utilize any crisp, juicy selection you favor. (And in the event you’re , listed here are the greatest apples for baking.)
- Replace in 2025: My staff and I made 4 small updates to the recipe to cut back the spreading and enhance the feel. The adjustments are mirrored on this recipe. To make the previous model, cut back the flour to 1 cup (125g). Scale back the applesauce to 1/2 cup (120g) and skip lowering it on the range (step 1). Use 1 entire egg as an alternative of 1 egg yolk. Scale back the butter to 1/4 cup (56g) and soften it. Whisk it along with the moist elements in step 4, as an alternative of creaming it with the sugars.
