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One single Apple Oatmeal Cookie resting on a rustic wooden side table.

Easy Baked Apple Oatmeal Cookies Recipe

These twice-baked apple oatmeal cookies are absolutely delicious. The perfect recipe for busy moms with apple-loving kids. Double the number of apples and save a cup of baked apples for the recipe and the rest as a perfect snack for later.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 18 cookies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium-sized apples (1 cup of diced apples)
  • 1/2 cup butter softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 1/4 cup All-purpose flour
  • 3/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup old fashioned rolled oats
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg optional

Equipment

  • electric mixer optional
  • large bowl (or bowl to stand mixer)
  • baking sheet
  • parchment paper optional
  • Sharp knife
  • Vegetable peeler
  • Cooling rack

Method
 

  1. Start by preheating the oven to 350ºF. Prepare a baking sheet with parchment paper.
  2. First, peel the apples and dice them into small pieces. Spread the diced apple on the parchment paper. Bake for 25 minutes and cool. This step can be done the day before.
  3. Next, cream together your sugars and softened butter. Then, add egg and vanilla extract.
  4. Then, combine the sifted flour, salt, baking soda, rolled oats, and spices with the wet ingredients. Now, fold the baked apples into the mixture. Cover the cookie batter and place it in the refrigerator.
  5. Preheat the oven to 350ºF. Allow the cookie batter to chill while the oven preheats. Prepare a baking sheet with parchment paper.
  6. Once the oven preheats, use a cookie scoop to measure out the apple cookies on the prepared pan.
  7. Now, bake for 15-20 minutes or until the apple oatmeal cookies are golden brown. Oven times may vary. Best enjoyed warm.

Notes

  • Store in an airtight container for up to 5 days. 
  • Freeze cookie batter for up to 3 months. First, scoop the cookie batter into individual cookies and spread them on a pan. Place in the freezer for 30 minutes. Remove and place in a freezer-safe container or freezer bag.