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+ servings
Apple cinnamon oatmeal cookies on a white background. Apples, cinnamon stick, oats on the side.
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5 from 1 vote

Apple Cinnamon Oatmeal Cookies

Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Servings: 21 cookies
Author: Aleksandra

Ingredients

  • 1 stick (115g) butter at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1.5 cups (190g) flour spooned and leveled, not scooped
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (100g) rolled oats not instant/quick oats
  • 1 cup chopped apples about 1.5 small apples
  • 2 oz (60g) chopped white chocolate

Instructions

  • Preheat the oven to 350°F / 180°C / Gas Mark 4, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
  • Add both types of sugar and room temperature butter into a mixing bowl. Beat for about 1-2 minutes until well-combined. You can use a hand mixer or a stand mixer fitted with a paddle-shaped attachment.
  • Add the egg and vanilla extract. Beat for 1-2 minutes or until well-combined (scrape the sides of the bowl with a spatula).
  • Sift the flour, baking soda, cinnamon, and salt into the bowl. Mix over low speed until half-combined (the flour shouldn’t be fully incorporated at this point).
  • Add the chopped apples (they should be cut into very small cubes!), roughly chopped chocolate (or chocolate chips), and oats to the bowl. Mix until all the ingredients are evenly distributed.
  • You can bake the cookies immediately or put the cookie batter in the fridge for 30 minutes (cookies will be a little thicker and more chewy in the middle).
  • Scoop the dough with a 3-tablespoons ice cream scoop and roll the dough into balls between your hands (every ball should weigh about 40g/1.4oz). Don’t flatten the balls. Don’t form large cookie balls – the cookies will come out too large and flat. Smaller cookies come out thicker. Place the cookie dough balls on a baking sheet lined with parchment paper about 2 inches (5 cm) apart.
  • Bake for about 14-15 minutes if you’re baking the cookies straight away or for 15-16 minutes if the cookie dough has been in the fridge for 30 minutes. Bake the cookies in batches. The baking time may slightly vary depending on the oven. The cookies should have golden edges but will be completely soft.
  • Take the baking tray out of the oven and let the cookies cool on the baking sheet (they will continue baking on the baking sheet).
  • Enjoy!

Video

Notes

  • The baking time: will depend on the size of the cookies and on the oven as each oven bakes a little bit differently. The cookies are ready when they have golden edges, are pale at the top, and are completely soft.
  • What if you forgot to soften the butter? Cut the butter into small cubes and add it into the bowl and mix it for 1-2 minutes until it is softened, then add the sugar and mix it with the butter.
  • How to measure flour: If you’re using measuring cups, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! Use a scale for best and consistent results. To correctly measure the flour with a measuring cup, you need to: 1. Fluff the flour by stirring it in the bag/flour container with a spoon. 2. Spoon the flour and sprinkle it into your measuring cup. 3. Sweep off the excess flour with the back of a knife.
  • What kind of apples are best: I used Gala apples for this recipe. They are sweet and soft kind of apples. You can also use other apple variety, any will work.
  • White chocolate: you can use either chopped white chocolate bar (this is what I prefer, as the chocolate melts beautifully and just tastes better) or white chocolate chips (or even cinnamon baking chips!). You can also omit the chocolate or add some chopped nuts (like walnuts or pecans) or raisins instead.
  • How to store the cookies: These cookies are crunchy at the edges and soft/chewy in the middle for about 2 hours after baking them, then they will start to soften from the moisture of the apples. They also taste very good the next day but are very soft. Since they have fresh apples in them, I wouldn't leave them for more than 2-3 days. Cool them completely and store in a tightly-closed container (the best would be a cookie tin) at room temperature.
  • How to freeze cookie dough: Make the cookie dough and form balls with your hands (as described in the recipe), then flatten the balls a little. Place them apart (the balls shouldn’t touch each other) on a baking sheet or a chopping board in the freezer. Leave them in the freezer until frozen – it will take about 1-2 hours. After they are frozen you can transfer them into zip-lock bags or tupperware containers. Keep in the freezer for up to 3 months.
  • How to bake frozen cookie dough: Bake the cookies exactly like freshly-prepared cookies. You don’t need to thaw the dough, just bake the cookies straight from the. Put them in the preheated oven and bake for 17 minutes.
  • Calories = 1 cookie (1/21 of the recipe). This is only an estimate!

Nutrition

Calories: 152kcal