Apple Cinnamon Oatmeal Cookies

Soft and chewy apple cinnamon oatmeal cookies with crisp edges and tons of flavor! So quick and no mixer! Recipe on

It was one of those chilly and rainy weekends that you actually appreciate. Normally I’d let gray weather rain on my parade (literally), but I soaked it all in. Also quite literally! It was nothing but smiles the past few days because it finally feels and looks like fall outside. And even a little rain won’t take that away.

My parents came to visit, I did some recipe testing, caught up with a few friends, pumpkin crumb cake muffins made an appearance, and packed for my trip this week. Guess what? I’m on my way to Phoenix right now! (Where I hear it totally does not feel like east coast fall.) I’ll be there for a couple business meetings and I’ll also be shooting some promo video material for the big paperback release. It will be a busy week, but I’m thrilled to be on my way. Never been! Any must sees or must eats? Emphasis on that last one. Tell me tell me tell me!

Soft and chewy apple cinnamon oatmeal cookies with crisp edges and tons of flavor! So quick and no mixer! Recipe on

Here’s one of the recipes I played around with before I left. I know I’m not alone when I say I looooooove apple desserts. Here’s hoping you use that many o’s as well. Apple is very much overshadowed by pumpkin this time of year. I understand I’m completely guilty of this as I throw pumpkin muffins and cookies at you all day long, but ya know what? There’s room for everyone at the fall table. And I’m sorry for throwing muffins and cookies at you.

These apple cinnamon oatmeal cookies have climbed to the tippy top of my favorite cookie list. How unpredictable. I got this recipe idea from all of you. Over the past few weeks, I’ve gotten several requests for chewy oatmeal cookies packed with chunks of real apples and apple spice flavor. (YUM!) But to be honest– I’ve never had luck with them. My apple oatmeal cookies always turn out a little dry and cakey, though the flavor usually seems to be on point. And looking back, I know now that it was mostly a ratio thing; not enough oats, too much flour and applesauce etc.

So I revisited things and here’s what to love about today’s cookies:

  • Chewy with crisp edges
  • Soft and moist centers
  • Flavorful, spiced, and chunky
  • Pretty. Look at that gorgeous maple icing. ♥ ♥ ♥ ♥ ♥

How to make apple cinnamon oatmeal cookies on

Some science for you! (Sorry, it’s Monday)

These are quick and easy. The first ingredient is melted butter, not too hot and not too cool. Too hot and the dough and cookies will become an oily puddle (albeit delicious) mess. Too cool and your cookies will taste a little too cakey. So what I always do is melt the butter and set it aside for 10 minutes as I prep the rest of the ingredients. It’s still warm, but not piping hot.

Next = sugars. I like to use dark brown sugar in recipes this time of year though light or dark are equally delish. You’ll scarf them down no matter which you use! For extra apple flavor, whisk in some applesauce. I recommend using unsweetened applesauce. I find the apple flavor is much more pronounced when there isn’t a bunch of added sugar in its way.

Applesauce can usually make cookies taste a little rubbery, but the melted butter will keep the chewy texture in check.

How to make apple cinnamon oatmeal cookies on

You can leave out the walnuts if they’re not your thing! ↑ ↑

How to make apple cinnamon oatmeal cookies on

For the apple chunks, make sure they’re pretty small. There’s only 1/2 cup of apple chunks– you can probably get away with 2/3 cup, but any more than that will lend too much moisture. Between those and the applesauce, there’s still plenty of flavor. We’ll also add lots of cinnamon and apple pie spice, if you have it. If you don’t have any, just use a little extra cinnamon.

More oats than flour = chewier cookie. You’ll need 2 cups of whole oats and only 1 cup of flour. The oats will soak up a lot of the moisture if you let the cookie dough sit for too long. This isn’t a bad thing, but I find the centers are much softer. You’ll get a better cookie if you bake them right away (impatience wins today). Though I will say the cookies have 50x more flavor the next day if you can actually wait!!

Soft and chewy apple cinnamon oatmeal cookies with crisp edges and tons of flavor! So quick and no mixer! Recipe on

I wasn’t going to top these with any sort of glaze or icing, but then I remembered HELLO maple icing and the rest was history.

Soft and chewy apple cinnamon oatmeal cookies with crisp edges and tons of flavor! So quick and no mixer! Recipe on


Apple Cinnamon Oatmeal Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 20 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These soft and chewy apple cinnamon oatmeal cookies have crisp edges and tons of flavor!


  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice (or an extra tsp cinnamon)
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/2 cup (90g) unsweetened applesauce*
  • 3/4 cup (150g) packed dark or light brown sugar (I prefer dark here)
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely diced apple (about 1/2 of a large apple)
  • optional: 1/2 cup (63g) chopped walnuts

Maple Icing

  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 2 Tablespoons (30ml) milk


  1. Some readers have found that these cookies spread a little too much without chilling the cookie dough first– I haven’t run into that problem, but feel free to chill this cookie dough for 1-2 hours after step 4–before rolling and baking. Enjoy!
  2. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  3. Whisk the oats, flour, baking soda, salt, cinnamon, and apple pie spice (if using) together in a large bowl.
  4. Whisk the butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the apples and walnuts. The cookie dough will be thick and sticky.
  5. Using a medium cookie scoop, scoop cookie dough into balls (about 2 Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out– see picture above– as the cookies won’t spread much unless you help out first!
  6. Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.
  7. Make the icing: Whisk all of the ingredients together and drizzle over cookies. You may have a little icing leftover. Drizzle more on each… it’s so good!


  1. Make Ahead & Freezing Instructions: Iced cookies stay fresh covered in the refrigerator for up to 1 week. Their flavor is even better on day 2! You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Special Tools: Glass Mixing Bowls |Apple Peeler | Measuring Cups | Cookie Scoop | Silpat Baking Mat | Baking Sheet
  3. Applesauce: Make sure you are using a thick applesauce. Anything too liquid-y could cause excess spreading.

Keywords: apple cinnamon cookies, apple cinnamon oatmeal cookies

How to make apple cinnamon oatmeal cookies on


  1. Great idea for using up some delicious tart apples from our trees!

    As for Phoenix, great place to holiday and so much deliciousness to explore!! For breaky try daily dose (2 locations-been to the one in old Scottsdale, think breakfast nachos OMG), the food truck turned to multiple restaurant locations-Short Leash (gormet hot dogs in naan bread!), Sweet Republic (amazing ice cream!!)

  2. I loooove PHX (and these cookies will likely fall into that category too). A great brewery is Four Peaks. They have a few locations, but my favorite is the one right by ASU’s campus. I also love Oregano’s (get the pizzookie), Sassi (most beautiful restaurant, esp if going with your hubby), La Grande Orange is awesome for breakfast (or just to check out their retail grocery goods). My favorite hike is Pinnacle Peak, which is right by Sassi.

    Enjoy your time in PHX!

    1. So many options!! Thank you so much for leaving all these suggestions. I heard about Oregano’s, I hope I have a chance to check it out!

  3. Hi Sally! I plan on making these cookies this weekend but I just wanted to tell you a few things. I use your recipes a lot and though I KNOW I can cook/bake I have to admit… I take ALL the credit for your some of your wares (LOL). My family & friends know I use sites but I LOVE making things out of the ordinary (especially the whoopie pies!)  The different flavors are what gets them & I MUST admit, I LOVE the praise that I get from you! Thank you for making our lives easier (not to mention FATTER). Being a mother of a mentally challenged son, we have A LOT of bake sales for fundraising & when Sept. comes around, my phone rings constantly for things to sell & I love making DIFFERENT things people like that & when it’s something from their childhood…well, needless to say we make money & I am proud to say that you play a HUGE role of our success b/c you make such delicious treats! HAVE A GREAT DAY!

  4. Made these last night and they were crazy easy and crazy delicious. I have never used applesauce in a cookie recipe and I recently made applesauce (only one tablespoon of sugar for the 4-quart batch. I diced dried apples I had on hand versus using fresh apple. I have often added diced dried apple to a standard oatmeal but I think these cookies have great apple flavor. One day later, the cookies taste great but still very soft and I think I prefer a firmer cookie. Next time, i will bake longer than 15 minutes to create a firmer texture. 

  5. I made these today and they were phenomenal. I also made your chicken chili and favorite corn bread for dinner AND the pumpkin muffins the other day. All very good. I like your recipes because they are reliable. I also like that your yields are accurate. Wondering if you have an apple kuchen recipe. My husband has been craving his mom’s apple kuchen. Apparently it holds together well enough that he could eat it like a piece of cake with his hands. The only ones I’ve come up with are loose on the bottom with a biscuit like top.

    1. You’ve made a couple of my favorites. I’m glad you tried out this new recipe too! I don’t have an apple kuchen recipe nailed down at the moment, but if you find one– let me know!

  6. Hi!
    I am excited to try out this recipe. But I am curious of the texture of the cookies youre baking. I prefer them chewy and slightly firm ( just not so chewy that they easily fall off or feel goo-ey ) Should I follow this recipe to the dot? or can you suggest a little tweek in the recipe/procedure?
    Also, is it okay to use instant or any kind of oats? I plan to give this to my relatives this year, and how do you suggest we store them to keep them fresh? How long could they stay out in a sealed container at room temperature?

    Thank you so much, totally appreciate you sharing this!!

  7. Just made these and they taste delicious! Only thing is, the texture of the cookies came out more like muffins or cake. Any idea why? I’m sure I made the recipe to a T.

  8. I made these cookies today and whoa are these good!!! The glaze wasn’t really needed and I debated on adding it and I’m thrilled that I did. I used a 1/2cup of cinnamon chips because I could and boy did they taste great. I too had trouble with my cookies spreading and next time will chill the dough first before baking. Thank you so very much for this great recipe Sally!!!

  9. I made these cookies today and they are delicious! I didn’t have any apple sauce on hand so I made my own and added to the recipe wasn’t sure if it would change the texture of the cookies but it didn’t. They are crisp on the edges and chewy in the center. So delicious!! My boyfriend wasn’t sure if he would like them but after the first bite he said they were a new favorite! 

  10. I made this dough yesterday – chilled for 2-3 hours while I baked up some muffins. I went to bake these and the dough was still SUPER sticky and wet and would barely form into any kind of ball. I threw a batch in the oven anyway and after only a few minutes they were spreading SO much. I pulled them out and put all the dough in the fridge to chill for a couple days. Will that hopefully help firm it up and make it easier to bake?! I was also going to use my 1.5 tbsp scoop for them, should I adjust baking time? Sorry for all the questions, I’m sure they’re going to taste okay, I just want them to look as beautiful as yours! 🙂

    1. Hi Rebecca! If you find the dough is way too sticky, you can chill it for 1-2 hours before baking. That always helps reduce spread. Your next batch will be just fine. I would reduce the bake time by a minute or 2 for the smaller size cookie.

      1. I already updated you on twitter, but chilling the dough helped! I brought to work this morning and one girl already said it was one of the best cookies she’s ever had and asked for the recipe. 🙂

  11. I made these a few days ago and I ran into the same problem of the dough being too sticky and runny. I followed the instructions to a T and immediately noticed the dough wasn’t thick enough. Should I had more flour next time?

  12. Hey Sally! These look so tasty. I think I’d like to try them with brown butter… but do you think it would change the moisture content or texture in a way that would need to be adjusted? Thanks for any thoughts!

    1. Hi Trixie! Love your thinking. Brown butter would be so good in these! I wouldn’t alter anything. There is already a lot of moisture in the cookies as they are. (With the applesauce and apples)

  13. My oven does not heat evenly- hotter on one side than other. Any ideas how I can adjust for baking? What is a good oven thermometer? Thank you for any help you can give

    1. Hi Linda! Here is the oven thermometer I own and love:

      I would make sure you are rotating the pan every 3 minutes or so, to ensure even baking. 🙂

  14. My cookies also spread out and flattened a lot (without chilling) I even added a little more flour as my dough wasn’t as sticky as most oatmeal cookies. I checked my measurements on liquids but everything was as listed! Going to try again with chilling! 

  15. Yum! These turned out really well with half whole wheat flour and a pinch of nutmeg, as well. A perfect complement to the all-pumpkin all-the-time fall menu.

  16. I made these last week and they were so good that I’m making round 2 right now! I followed the recipe exactly and chilled the dough in the freezer while the oven heated up to firm it up a bit and they turned out perfectly! Thanks for another great recipe!

  17. I have been a huge fan of yours since I found your site three years ago. i’ve been slowly baking my way through your site 🙂
    I am known as the “dessert person” because of all the baking I do but its all thanks to you! You come up with great recipes, super easy-to-follow directions and you’re lots of fun to read 🙂
    These cookies were delicious Sally!!
    We warmed them up and topped them with vanilla ice cream. So very yummy. Thanks!!

    1. Oh my goodness I bet they’re incredible with vanilla ice cream on top! Or even with vanilla ice cream sandwiched in between…!

  18. Hi Sally, I want your readers who are tossing up between making these and a more glamorous chocolate/caramel/salt/Nutella/coffee/pumpkin cookie to know that these are AWESOME! Seriously so comforting with the chewy oats, apple and cinnamon! 

    I added a 1/4 tsp of nutmeg and cloves since we don’t have apple pie spice here, along with pecans instead of walnuts and 1/4 cup puffed chia cereal for some extra crunch! I also added some chopped dried apple for extra chew which I highly recommend! I didn’t ice mine since they will be coming on a car trip tomorrow and I chilled the dough for two hours before cookie-scooping them onto my baking sheet. I used the smallest cookie scoop and cooked for 10mins and they spread a normal amount. Turned out a dream! 

  19. Just came up with a notion to make these a week ago.  Lo and behold, Sally comes through with a recipe.

    Cookies came up very slightly dry and cakey; almost perfect though.  Good flavor and easy to make.  No chill time or parchment paper required.

  20. Sally, I plan to make these this week. They look delicious! How do you think they’d be with butterscotch chips added in the mix somehow?

  21. Hi Sally , I made these today and ended up baking longer by 3 – 5 mins for them to firm up more. My first batch was done on the edges and soft in the center that they were hard to come off they tray they taste really good. I found them quite sweet, do u think if I cut the sugar the recipe would turn out ok?

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally