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Cinnamon Apple Oatmeal Cookies
Apple Cookies loaded with fresh apples, cinnamon and oatmeal are the softest, chewiest, most addicting Fall cookie! They are an easy, no-fuss cookie sans frosting or icing because they are perfect just the way they are.  The dough requires chilling which means you can make the dough the day/night before if you wish and then make the cookies whenever the cravings strikes!
Servings Prep Time
3.5dozen cookies 20minutes
Cook Time
14minutes/batch
Servings Prep Time
3.5dozen cookies 20minutes
Cook Time
14minutes/batch
top view of apple oatmeal cookies o a white plate late
Ingredients
Wet Ingredients
  • 1cup unsalted buttersoftened (2 sticks)
  • 1cup packed brown sugar
  • 1/2cup granulated sugar
  • 1 large egg
  • 1tablespoon unsulphured molasses
  • 2teaspoons vanilla extract
  • 1teaspoon lemon juice(optional)
Dry Ingredients
  • 1 1/2cups all-purpose flour
  • 1teaspoon baking soda
  • 2teaspoons ground cinnamon
  • 1/2tsp. EACH salt, ground ginger
  • 1/4tsp. EACH ground cloves, ground nutmeg
  • 2 1/4cups uncooked whole-rolled oats
  • 1cup finely chopped peeled Granny Smith apples(1/4” pieces)
  • 3/4cup chopped walnuts(may sub ½ cup oats)
Instructions
  1. With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, vanilla, molasses and lemon juice scraping down the sides as needed. Set aside.
  2. In a medium-sized bowl, add all of the dry ingredients except rolled oats and whisk to combine. Add oats and whisk together.
  3. With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you will have to finish mixing with a wooden spoon. Add apples and walnuts and mix until combined. Cover tightly and chill dough for at least 4 hours.
  4. Preheat oven to 350°F degrees. Line a cookie sheet with parchment paper or nonstick baking mat. Drop dough by rounded tablespoonfuls, 3 inches apart, onto prepared cookie sheet, 8 to a sheet (keep remaining cookie dough in the refrigerator).
  5. Bake at 350°F for 11-15 minutes or until golden around the edges and center is just set. Let stand for 3 minutes before removing to wire racks. Store cooled cookies in an airtight container.
Recipe Notes

HOW TO FREEZE APPLE COOKIES

To freeze cookie dough:

  • Roll balls per instructions and fit as many as you can on a parchment/nonstick lined baking sheet without touching.
  • Place the baking sheet in the freezer and freeze the balls until  outsides are hard (about 1-2 hours).
  • Transfer to a freezer size plastic bag, label and freeze.
  • Most cookie doughs will freeze well for up to 3 months.
  • To BAKE:  Place frozen cookie dough balls on a lined baking sheet (8 per sheet) and bake according to instructions, adding a couple extra minutes to cook time.

To freeze baked cookies

  • Fit as many baked cookies on a parchment/nonstick mat lined baking sheet without touching.
  • Place the baking sheet in the freezer and freeze until  solid (about 1 hour).
  • Transfer to a freezer size plastic bag and freeze.
  • To EAT:  When you want to enjoy an Apple Cookie, take it out and let it sit at room temperature, warm in the microwave at 10 second intervals or warm it in the oven for a few minutes.
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