Sometimes there’s a cookie recipe that comes along that makes the perfect dessert, but it also feels slightly healthy enough to be considered breakfast. That’s exactly how I feel about these hearty Oatmeal Apple Cookies. They’re made with old-fashioned oats and fresh grated apple, then topped with an apple cider glaze to finish. I love them in the morning with a cup of coffee, but I’ll also eat them any other time of the day!
I love the chewy texture of oatmeal cookies. They always come out to be soft with a very slight crisp on the edges. My Grandmother used to make amazing oatmeal cookies and these Oatmeal Apple Cookies are a twist on hers! For fall, I thought adding tart apple would really make them pop.
Chunks of apple was too much, so I got the idea to use grated apples. Grated apples work so well in baking when you don’t want the texture of pieces. I use grated apple in my Cinnamon Apple Waffles and I get the same results in these cookies! They aren’t overpowering with apple, but have a subtle flavor.
Little hands love to come into my kitchen and take a few of these cookies when the glaze is setting. I always lose a few and they seem to disappear quickly. This recipe is definitely a fall baking tradition for our family now!
Looking for even more great fall baking recipes? Here are the Savvy Mama recipes that my readers can’t get enough of:
How To Make Oatmeal Apple Cookies
These cookies are fairly easy and great for beginner bakers. I love to use silicone baking mats with all of my cookies recipes and that’s what I recommend. The mats keep the bottoms from sticking and burning, plus they promote even baking. However, parchment papers works in a similar manner if you don’t have any silicone baking mats.
Why We Love This Recipe
Apples are in-season in the fall and this recipe is great if you’ve got an abundance of apples from the orchard. You can make it any time of the year, but they’re best in the fall. The glaze adds a touch of sweet on the top and it’s a pleasant surprise.
I make these cookies for fall bake sales, church potlucks, school gatherings and just for the family. Since there aren’t any nuts, and they’re easy to take on-the-go, they make a great cookie to bring somewhere.
How To Keep Your Oatmeal Apple Cookies Fresh
After your cookies have cooled and the glaze has set completely, you can store them in airtight food storage containers. Place wax paper in-between the cookies, if you want to stack them. For best freshness, enjoy the cookies within 4-5 days of baking. Thanks to the apple, they stay moist and don’t harden.
Can You Freeze Oatmeal Apple Cookies?
Yes! These cookies freeze really well. Store the cookies in freezer bags. The cookies will stay fresh for 3 months in the freezer. Let the cookies thaw to room temperature before enjoying again. I’ve made these in the late summer to enjoy throughout the fall months. Pro tip: keep them in the freezer and when you’re making your child’s lunch the night before, take one out to thaw. It’ll be perfect by lunchtime the next day.
If you’d like to add chopped nuts to this recipe, add 1/2 cup when you mix in the apple and oats. It makes the cookie even heartier and adds a little crunch. Chopped pecans or walnuts work well. If you want to use any sugar substitutions, follow the directions on the sugar substitute label you’re using.
What You’ll Need From The Grocery Store:
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Ground Cinnamon
- Old-fashioned Oats
- Medium Tart Apple (Granny Smith or Mutsu)
- Powdered Sugar
- Apple Cider
Directions To Make Oatmeal Apple Cookies
Heat oven to 375°. Prep baking sheets with silicone baking mats or parchment paper. In large bowl (or stand mixer), beat butter, granulated sugar and brown sugar on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.
In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture.
Stir in oats and grated apple. Drop the dough into 1-inch balls onto prepared baking sheets (2-inches apart). Bake 10 minutes or until edges are golden brown. Cool 1 minute on the baking sheet before moving to a cooling rack. Let them cool completely.
For the icing: In a medium bowl, whisk powdered sugar and apple cider until smooth. Drizzle over cooled cookies. Let the glaze set before enjoying.
- 3/4 Cup Unsalted Butter, softened
- 1 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar, packed
- 1 Teaspoon Vanilla
- 2 Eggs
- 1 3/4 Cup All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Salt
- 2 Cups Old-Fashioned Oats
- 1 Medium Tart Apple, peeled and grated
For The Glaze:
- 1 Cup Powdered Sugar
- 3 Tablespoons Apple Cider
1. Heat oven to 375°. Prep baking sheets with silicone baking mats or parchment paper. In large bowl (or stand mixer), beat butter, granulated sugar and brown sugar on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.
2. In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats and grated apple. Drop the dough into 1-inch balls onto prepared baking sheets (2-inches apart).
3. Bake 10 minutes or until edges are golden brown. Cool 1 minute on the baking sheet before moving to a cooling rack. Let them cool completely.
4. For the icing: In a medium bowl, whisk powdered sugar and apple cider until smooth. Drizzle over cooled cookies. Let the glaze set before enjoying.
Store leftover cookies in an airtight food storage container. For best freshness, enjoy the cookies within 3-4 days of baking. Cookies can be frozen for up to three months.
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Amount Per Serving: Calories: 406Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 222mgCarbohydrates: 64gFiber: 3gSugar: 38gProtein: 5g
**nutrition is calculated by a third party. Actual values may vary.