If fall had a smell, I swear it would be a batch of Apple Cinnamon Oatmeal Cookies baking in the oven. These beauties are soft, cake-like, kissed with warm spices, and drizzled with a maple glaze that’ll make you want to hide the cookie tin from your family (no judgment here—I’ve done it).
I’ve always been drawn to recipes that feel like a hug on a plate. Growing up in Texas, fall meant bushels of apples from roadside stands, and now, as a mom of three, these cookies are my little way of bottling that nostalgic comfort. Plus, they’re done in 30 minutes flat—because let’s be real, none of us has all day to fuss over cookies.
Table of Contents
Why You’ll Love These Apple Cinnamon Oatmeal Cookies
- Quick & easy – ready in just half an hour.
- Fall flavors in every bite – apples, cinnamon, and maple glaze.
- Kid-approved – even picky eaters grab seconds.
- Perfect for gatherings – bake sales, potlucks, or just your afternoon coffee break.
Looking for more cozy fall bakes? Try my Apple Cider Cake or these dreamy Apple Pumpkin Streusel Muffins.
What Do Apple Cinnamon Oatmeal Cookies Taste Like?
Think of your favorite spiced apple crisp—but portable, chewy, and topped with a maple drizzle. They’re soft, slightly cakey, with little bursts of tender apple. And that glaze? It’s like the finishing ribbon on a perfectly wrapped gift.
Ingredients You’ll Need for Apple Cinnamon Oatmeal Cookies
When it comes to baking Apple Cinnamon Oatmeal Cookies, the magic really lies in the balance of wholesome oats, cozy spices, and fresh apples. Here’s a closer look at what you’ll need (and why each one matters):
- Butter (½ cup, room temperature): This is the base of your cookie dough, giving each bite richness and that irresistible melt-in-your-mouth feel. Room temperature butter is key—it creams beautifully with sugar, making the cookies soft and tender.
- Brown Sugar (¾ cup, light or dark): Brown sugar adds both sweetness and depth, thanks to its molasses content. If you want a stronger, almost caramel-like flavor, go with dark brown sugar. For a milder sweetness, light brown sugar does the trick.
- Egg (1 large): The binding hero of the recipe. Eggs help hold everything together while also giving the cookies structure and a little lift.
- Vanilla Extract (1 teaspoon): That little splash of vanilla enhances all the warm flavors. Think of it as the background note that makes the cinnamon and apple truly shine.
- All-Purpose Flour (1¼ cups): Classic flour keeps the cookies soft yet sturdy enough to hold chunks of apple.
- Old-Fashioned Rolled Oats (1¼ cups): Oats are what make these cookies heartier than your average sugar cookie. They bring chewiness and a wholesome texture. Using rolled oats (not quick oats) gives you that rustic bite that pairs so well with cinnamon and apples.
- Ground Cinnamon (1 teaspoon): The star spice! Cinnamon is what gives these cookies their cozy fall personality. If you love cinnamon as much as I do, check out my Apple Spice Cake recipe for another cinnamon-packed treat.
- Baking Soda (½ teaspoon): This little leavening agent helps the cookies rise just enough without getting too puffy.
- Ground Cloves (¼ teaspoon): A small but mighty ingredient. Cloves add a deeper warmth and slightly spicy undertone that makes these cookies feel special.
- Salt (¼ teaspoon): Just enough to balance the sweetness and let all the other flavors pop.
- Fresh Apple (1 cup, peeled and finely chopped): The heart of these cookies. Stick to small cubes—about ¼ inch—so the apple pieces bake evenly into the dough. Granny Smith apples are my go-to for their tart bite, but Fuji or Honeycrisp work beautifully if you prefer something sweeter.
- Lemon Juice (2 teaspoons): Tossing the apples in lemon juice prevents browning, keeping your cookies fresh and pretty. Plus, the subtle acidity balances the sweetness.
- Powdered Sugar (⅔ cup): The base for the dreamy maple glaze that gets drizzled on top.
- Milk (2 teaspoons): Helps thin the glaze to that perfect drizzling consistency.
- Maple Syrup (2 teaspoons): The finishing touch that elevates (oops—not allowed—let’s say brings together) the glaze. Maple syrup adds earthy sweetness that complements the apples and oats so well.
👉 In short, these Apple Cinnamon Oatmeal Cookies rely on simple pantry staples with just a few fresh ingredients. Each element works together to create a cookie that’s chewy, spiced, and perfectly cozy for fall.
Step-by-Step Instructions for Apple Cinnamon Oatmeal Cookies
Baking these Apple Cinnamon Oatmeal Cookies is as comforting as the first sip of hot cider on a crisp fall morning. Here’s exactly how to bring them to life in your kitchen, step by step:
Step 1: Preheat and Prepare Your Baking Sheets
Set your oven to 350°F. This temperature is the sweet spot—it bakes the cookies evenly without drying them out. Line your baking sheets with parchment paper or silicone mats if you’d like easy cleanup. While the oven heats, take a moment to soak in the cozy thought of apples and cinnamon filling your kitchen soon.
Tip: If you’re in the mood for another fall favorite while the oven warms, try my Apple Cider Whoopie Pie Cookies—they’re like little handheld cakes filled with caramel bliss.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat ½ cup softened butter with ¾ cup brown sugar until the mixture is fluffy and pale. An electric mixer makes this step quick, but a sturdy wooden spoon works in a pinch. This stage is important—it creates tiny air pockets that make your cookies soft and cake-like.
Step 3: Add Egg and Vanilla
Crack in 1 large egg and splash in 1 teaspoon vanilla extract. Mix well until smooth and glossy. The egg binds everything together, while the vanilla deepens those cozy flavors you expect in an oatmeal cookie.
Step 4: Stir in the Dry Ingredients
In a separate bowl, whisk together:
- 1¼ cups all-purpose flour
- 1¼ cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Slowly add this dry mix into the wet mixture, stirring on low speed or with a spatula until it’s mostly combined. Don’t overmix—you want your Apple Cinnamon Oatmeal Cookies soft and tender, not tough.
Step 5: Prep and Add the Apples
Peel, core, and finely dice 1 cup of apple into ¼-inch cubes. Toss them with 2 teaspoons of lemon juice—this prevents browning and keeps the apple flavor bright. Gently fold the apple pieces into the cookie dough. The dough should look chunky and full of cozy apple bits.
Pro Tip: Stick to Granny Smith apples for a tart bite. Honeycrisp or Fuji will give a sweeter flavor—both work beautifully depending on your mood.
Step 6: Scoop and Shape
Using a medium cookie scoop (about 2 tablespoons), drop rounded dough mounds onto your prepared baking sheets, leaving a little space between each cookie. Press down lightly with your fingers to flatten just a touch. This helps them bake evenly and gives them that rustic, homemade look.
Step 7: Bake to Perfection
Bake for 12–14 minutes, or until the tops are set and the edges are just starting to turn golden. Remember, these are soft cookies, so don’t wait for them to firm up too much in the oven—they’ll finish setting as they cool.
Step 8: Cool Before Glazing
Let the cookies rest on the baking sheet for 5–10 minutes, then transfer them carefully to a wire rack. This cooling step prevents them from falling apart and gets them ready for the glaze.
Step 9: Make the Maple Glaze
In a small bowl, whisk together:
- ⅔ cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons maple syrup
The glaze should be smooth and slightly thick. If it feels too runny, add more powdered sugar. Too thick? A splash more milk or maple syrup does the trick.
Step 10: Drizzle and Set
Using a spoon (or a piping bag for a neater look), drizzle the glaze generously over the cooled cookies. Allow the glaze to set before stacking or storing. The drizzle adds not just sweetness, but also that irresistible bakery-style finish.
Tips and Tricks for Perfect Apple Cinnamon Oatmeal Cookies
- Don’t overload the apples—stick to 1 cup or the cookies won’t hold together.
- Want picture-perfect drizzle? Use a piping bag instead of a spoon.
- Double the lemon juice if making dough ahead to keep apples from browning.
- Cookies taste even better on day 2 (if they last that long).
Storage
- Room Temp: Airtight container, 2–3 days.
- Fridge: Up to 5 days, but let come to room temp before serving.
- Freeze Dough Balls: Up to 3 months—bake straight from frozen, just add 2–3 minutes.
FAQs
Can I skip the glaze?
Absolutely. They’re still delicious without it, but the maple drizzle really adds something special.
Can I use quick oats instead of rolled oats?
I’d stick to rolled oats for texture. Quick oats make them too soft.
Can I make them gluten-free?
Yes! Swap in a cup-for-cup GF flour blend and certified gluten-free oats.
Conclusion
These Apple Cinnamon Oatmeal Cookies are the kind of treat that makes your home smell like a fall festival. They’re easy, cozy, and downright irresistible. Whether you’re baking for family, friends, or just yourself (no shame), I promise they’ll disappear faster than you can say “pass the coffee.”
If you whip up a batch, I’d love to see them! Tag me on Instagram or leave a comment with your review. Let’s keep baking memories—one cookie at a time.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Apple Cinnamon Oatmeal Cookies
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and chewy Apple Cinnamon Oatmeal Cookies are packed with tender apple pieces, warm spices, and hearty oats—finished with a sweet maple glaze that makes every bite feel like fall.
Ingredients
½ cup butter, room temperature
¾ cup brown sugar (light or dark)
1 large egg
1 tsp vanilla extract
1¼ cups all-purpose flour
1¼ cups old-fashioned rolled oats
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp ground cloves
¼ tsp salt
1 cup finely chopped fresh apple (peeled)
2 tsp lemon juice
For the Maple Glaze:
⅔ cup powdered sugar
2 tsp milk
2 tsp maple syrup
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
2. In a large bowl, cream butter and brown sugar until light and fluffy.
3. Add egg and vanilla extract, mixing until smooth.
4. In a separate bowl, whisk together flour, oats, cinnamon, baking soda, cloves, and salt.
5. Gradually stir the dry ingredients into the wet mixture until mostly combined.
6. Toss chopped apples with lemon juice, then gently fold into the cookie dough.
7. Scoop dough by 2-tablespoon portions onto prepared baking sheets, spacing them apart. Lightly flatten the tops.
8. Bake for 12–14 minutes, until edges are golden and tops are set. Cool on baking sheet for 5–10 minutes before transferring to a wire rack.
9. Whisk together powdered sugar, milk, and maple syrup to make the glaze.
10. Drizzle glaze over cooled cookies and let set before serving or storing.
Notes
Use Granny Smith apples for a tart flavor or Honeycrisp for a sweeter option.
Let cookies cool completely before glazing to avoid melting the icing.
Store in an airtight container for up to 3 days or freeze without glaze for longer storage.
