Can I swap out the apples?
Absolutely! The great thing about these apple oatmeal cookies is that you can customize them to your taste. I like to use Honeycrisp or Fuji apples for their sweetness, but any baking apple like Granny Smith works well too. You could even switch it up with pears or dried cranberries for a different fruit flavor. Get creative and make this easy cookie recipe your own!
What If I Don’t Have Nutmeg?
No worries! Ground nutmeg adds a warmth to these cookies but you can leave it out of the recipe if you don’t have it on hand. An extra dash of cinnamon would be a good substitution to keep that nice fall spice flavor. Leaving out the nutmeg altogether is fine too if you’re in a pinch—the cookies will still turn out super tasty.
Should I Use Quick Oats or Old Fashioned?
For the ideal texture, I strongly recommend using old-fashioned whole rolled oats. Quick oats tend to cook faster and can make your cookies too crumbly. The heartier old fashioned oats hold up nicely when baking, giving you that delicious chewy oatmeal cookie. Stick to the kind that takes longer to cook for cookies that stay soft and flavorful.
How Long Do These Apple Oatmeal Cookies Last?
Properly stored, these fall-inspired treats can last for 2-3 days at room temperature. I like to keep them in an airtight container, which helps retain moisture. The apples and oats do make them prone to drying out faster than traditional chocolate chip cookies. For maximum freshness, try baking up these easy apple oatmeal cookies right before serving.
Can I Freeze The Dough Or Cookies?
Freezing is a great way to prep these sweet cookies in advance! Scoop the dough onto a baking sheet and freeze until solid before transferring to an airtight container or bag. Whenever you want freshly baked cookies, take out a few scoops while still frozen and bake as directed (you may need to add 1-2 minutes to the bake time). You can also freeze the completely cooled baked cookies for up to 3 months. Thaw at room temperature and enjoy!
Apple Oatmeal Cookies Recipe
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes
Servings: 24 cookies
Ingredients:
- All-Purpose Flour – 1 cup (125 grams), spooned & leveled
- Ground Cinnamon – 1 teaspoon
- Ground Nutmeg – 1/4 teaspoon
- Baking Soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Old-Fashioned Rolled Oats – 1 and 3/4 cups (175 grams)
- Unsalted Butter – 1/2 cup (115 grams), softened
- Light Brown Sugar – 1/2 cup (100 grams), packed
- Granulated Sugar – 1/4 cup (50 grams)
- Large Egg – 1, at room temperature
- Pure Vanilla Extract – 1 teaspoon
- Chopped Apple – 1 cup (120 grams)
Instructions:
- Preheat your oven to 350°F (177°C) and prepare two large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Add in rolled oats and set aside.
- Use a mixer to cream together butter, brown sugar, and granulated sugar until well combined. Incorporate the egg and vanilla extract, scraping down the bowl’s sides as necessary.
- Mix the dry ingredients with the wet ingredients until just combined, then gently fold in the chopped apple.
- Scoop the dough onto the baking sheets using a 1.5 tablespoon cookie scoop, spacing the cookies apart.
- Bake for 12-15 minutes or until the cookies are set on top.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Storage Tips:
- Best enjoyed fresh, but can be stored in an airtight container for 2-3 days.
- To freeze the dough or baked cookies, follow the specific instructions for a shelf life of up to 3 months.
