These Spiced Apple Oatmeal Cookies are loaded with pumpkin pie spice and fresh diced apples making them the perfect cookie for a cookie tray or sweet treat!
Table of Contents
Apple Oatmeal Cookies
These cookies combine the best of a tender soft and chewy oatmeal cookie with the bold flavors of an apple pie. Spiced to perfection with pumpkin pie spice and small bits of apple throughout the cookie make this a delight for a filling treat. – and a great breakfast on the go!
Types of Oatmeal to Use
The best oatmeal to use is a large flake oat that takes longer to cook. Don’t use instant or quick oats for this recipe.
What Type of Apples to Use
You are going to want an apple that bakes up sweetly tart and stays firm. The wrong type of apple can turn mealy when you bake it. This list is not a definitive list, but the more common apples you might have on hand already in your kitchen.
- Gala Apples – I always have a bag of organic Gala apples in my fridge (yes, I like to eat apples COLD) so that’s what I used in this recipe. Galas are a sweet apple that will stay tender-crisp when baked into these cookies.
- Granny Smith – these are always a good choice when you want a tart apple that holds its shape well.
- Pink Lady– these are another sweet apple that retains its shape and firmness in baking.
- Honey Crisp – it’s in the name! These apples stay tender-crisp when baked as well.
How to Store
Store at room temperature in a sealed container for up to 4 days. Layer the cookies between pieces of parchment paper to prevent them from sticking.
Store in the freezer for up to 3 months. Place in an airtight container, layering the cookies between parchment paper. Simply defrost at room temperature to eat.
Spiced Apple Oatmeal Cookies
- Prep Time
- 20 minutes
- Cook Time
- 9 minutes
- Christmas Cookies, Dessert
- Karlynn Johnston
- 3/4 cup butter softened
- 3/4 cups brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3 cups large flake oats
- 1 1/2 cups finely diced peeled apple
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In large bowl, beat together the butter and sugars until creamy. Add in the eggs and vanilla then beat until fully incorporated.
- Whisk together the flour, baking soda, pumpkin pie spice and salt in a medium bowl. Add into the butter mixture, mixing in completely.
- Add in the oats and apples and stir in by hand.
- Drop rounded tablespoonfuls of dough onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown.
- Cool the cookies for 10 minutes on the cookie sheets; then remove to wire rack. If you move them too soon they will fall apart!
- Cool them completely. Store tightly covered at room temperature for up to 5 days or freeze in a container for up to 3 months.
- See the post above for the best types of apples to use
- If you prefer the texture of the skin on the apples, you don’t have to peel them, the choice is up to you.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.