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Apple Cinnamon Oatmeal Cookies

Apple cinnamon oatmeal cookies combine rolled oats, warm cinnamon, and small pieces of firm apple in a soft-centered cookie with golden edges. Chill the dough for 30 minutes before baking to help the cookies hold their shape.
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Prep Time 15 minutes
Cook Time 16 minutes
Chilling 30 minutes
Total Time 1 hour 1 minute
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 101
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.25 cup all-purpose flour
  • 1.5 cup old-fashioned rolled oats
  • 1 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup firm apple peeled and cut into 1/4-inch dice

Equipment

  • 2 rimmed baking sheets

Method
 

  1. Heat the oven to 350°F and line two rimmed baking sheets with parchment paper.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  3. Beat in the egg and vanilla until combined.
  4. In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
  5. Mix the dry ingredients into the butter mixture just until combined, then fold in the apple.
  6. Chill the dough for 30 minutes.
  7. Scoop the dough into 1 1/2-tablespoon portions onto the prepared sheets, spacing them about 2 inches apart.
  8. Bake at 350°F for 13 to 16 minutes, swapping the sheets between racks and rotating them front to back halfway through, until the edges are golden and the tops look set.
  9. Cool the cookies on the sheets for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely.

Notes

Chill the dough for the full 30 minutes so the cookies hold their shape, and cut the apple into even 1/4-inch dice. Store airtight at room temperature for up to 3 days or freeze for up to 2 months. For a gluten-free version, use a gluten-free 1:1 flour blend and certified gluten-free oats.