Easy Chewy Apple Oatmeal Cookies Recipe
Easy Chewy Apple Oatmeal Cookies Recipe – loaded with pieces of fresh apple, oats, these cookies are chunky and taste delicious!
It is time for some easy chewy apple oatmeal cookies!
Almost like a bowl of cinnamon apple oatmeal, but a lot more delicious! These are perfect for a snack, packed with fresh apples, oats, cinnamon and require minimal time to make.
I haven’t done a lot of baking lately and I was missing home baked cookies. I almost forgot how easy to make these are. I did try the recipe with coconut oil instead of butter, but decided to share the butter version with you first. Let me know if you’d like to see the recipe using coconut oil. It produces cookies that are a little cackey and more moist that cookies made with butter.
These were gone in no time. I’m the one who ate most of them.
They are addicting. Chuncky texture and my favorite cinnamon flavor. Back in the day, I used to hate cinnamon… I don’t know why!
I love oatmeal cookies and need to make them more often. With apple season, I’ll definitely be making these again.
I used Granny Smith apples, but you can use a different kind of apples.
Why chewy? I’m a big fan of chewy and cakey cookies, not so much of thin and crisp ones. You can make these taste cakey by adjusting the amount of butter and sugar. I personally prefer using less butter with these.
This is the perfect seasonal cookie for the apple lovers out there!
- In the bowl of a stand mixer, fitted with the paddle attachment, cream together butter, white and brown sugar for 3 minutes, scraping the bottom and walls of the bowl. Add egg and vanilla, mix to combine.
- In a separate bowl combine flour, salt, cinnamon and baking powder.
- Add flour mixture to the dry ingredients, mix until just combined. Add oats and apple and mix to combine.
- Refrigerate the dough for 30-60 minutes.
- Preheat oven to 350F. Line 2 baking sheets with parchment paper or Silpat. Using a 2 tbsp cookie scoop, scoop out dough and place it on the baking sheets, leaving an inch in between.
- Bake for 13-15 minutes, until set.
- Let cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.
Keep in an air-tight container at room temperature for up to 3 days.