1. Can I use a different type of apple for these cookies?

Yes, while Granny Smith apples are recommended for their tartness, you can substitute them with other apples like Fuji or Golden Delicious. These varieties will bring a sweeter flavor, but they will still work wonderfully in the recipe.

2. Can I make these cookies without the glaze?

Absolutely! The cookies are delicious on their own without the glaze. If you're looking for a lighter version or want to skip the extra sweetness, simply leave out the glaze and enjoy the cookies as-is.

3. How should I store these Apple Cinnamon Oatmeal Cookies?

Store the cookies in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze the cookies for up to 3 months. Just make sure to thaw them at room temperature before serving.

4. Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator for up to 3 days. When you're ready to bake, just scoop out the dough and follow the baking instructions. You can also freeze the dough for up to 3 months, then bake from frozen.

Apple Cinnamon Oatmeal Cookies – Irresistible Fall Recipe

Name: Apple Cinnamon Oatmeal Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup butter at room temperature; 3/4 cup brown sugar (light or dark); 1 large egg; 1 teaspoon vanilla extract; 1 and 1/4 cups all-purpose flour; 1 and 1/4 cups old-fashioned rolled oats; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup peeled and finely chopped apple (1/4-inch cubes or smaller); 2 teaspoons lemon juice; 2/3 cup powdered sugar; 2 teaspoons milk; 2 teaspoons maple syrup

Description

Apple Cinnamon Oatmeal Cookies are soft, cake-like treats featuring the perfect combination of fresh apples, oats, cinnamon, and a drizzle of sweet maple glaze. They are a cozy, comforting snack ideal for fall, providing a delicious balance of sweetness and spice in every bite.

Ingredients

Scale

1/2 cup butter at room temperature
3/4 cup brown sugar (light or dark)
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
1 and 1/4 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup peeled and finely chopped apple (1/4-inch cubes or smaller)
2 teaspoons lemon juice
2/3 cup powdered sugar
2 teaspoons milk
2 teaspoons maple syrup

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Cream together the butter and brown sugar in a large bowl until light and fluffy.
Add the egg and vanilla extract, mixing well to combine.
In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, cloves, and salt. Gradually add this mixture to the butter mixture, stirring until combined.
Gently fold in the diced apples and lemon juice.
Using a cookie scoop, place dough mounds about 2 inches apart on the prepared baking sheets. Flatten the dough slightly.
Bake for 12-14 minutes, until the tops are set and edges are lightly golden. Cool for 5-10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, milk, and maple syrup to make the glaze. Drizzle the glaze over the cookies once they have cooled.

Notes

Use Granny Smith apples for a tart contrast or experiment with other varieties for a sweeter flavor.
For a dairy-free option, substitute butter with a plant-based alternative.
If you don’t have maple syrup, honey or agave syrup can be used in the glaze.
The dough can be made ahead and refrigerated for up to 3 days. Simply scoop and bake as directed when ready.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 121 kcal
Sugar: 11 g
Sodium: 86 mg
Fat: 4 g
Saturated Fat: 3 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 17 mg