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Apple Cinnamon Oatmeal Cookies

Apple cinnamon oatmeal cookies bake up soft and chewy with tender diced apple, rolled oats, and lightly golden edges. Chilling the dough for 30 minutes helps the cookies hold their shape as they bake.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup apple peeled, cored, cut into 1/4-inch dice
  • 1.5 cups all-purpose flour
  • 2 cups old-fashioned rolled oats
  • 1 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract

Equipment

  • 2 18x13-inch baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Pat the diced apple dry with paper towels.
  4. Whisk the flour, oats, cinnamon, baking soda, and salt together in a medium bowl.
  5. Beat the butter and brown sugar in a large bowl until creamy, about 2 minutes.
  6. Beat in the egg and vanilla until combined.
  7. Mix in the flour mixture just until no dry streaks remain.
  8. Fold in the apple.
  9. Cover and chill the dough for 30 minutes.
  10. Scoop the dough into 1 1/2-tablespoon portions, spacing 12 cookies on each prepared sheet.
  11. Bake for 12 to 15 minutes, switching the sheets between racks halfway through, until the edges are lightly golden and the centers look set.
  12. Let the cookies cool on the baking sheets for 5 minutes.
  13. Transfer the cookies to a wire rack to cool.

Notes

Pat the diced apple thoroughly dry so excess moisture does not make the cookies soggy. Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter.