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Wednesday, September 1, 2021

Cinnamon Apple Oatmeal Cookies

 Finding yourself in need of a small bite of a sweet treat? 

Cinnamon Apple Oatmeal Cookies may just be that sweet treat you were looking for a "pick-me up" during the day. These cake-like soft cookies burst with a cinnamony taste and are dotted with little apple bits.  

Cooking Tips:
  • Another tart crisp apple can be substituted for Granny Smith. Don’t use sweet apples though, there’s already enough sugar in the dough.
  • Cut the apples up very very small so not only will they bake through and become tender but that way you’ll also get apple flavor in each and every bite.
  • Don’t omit the lemon, it brightens up the apple flavor a bit more.
  • Don’t use quick oats. Rolled old-fashioned oats will offer the best texture and flavor.
  • Use the scoop and sweep method to measure flour (not spoon and level), or better yet use a kitchen scale for the most consistent results.
  • Use a cookie scoop for the fastest method for scooping out the dough, it will also give you even size cookies.
  • For the perfect pairing serve with warm apple cider.
Cinnamon Apple Oatmeal Cookies
Cook's Notes: recipe adapted from and makes 2 dozen cookies.
  • 1- 1/4 cups all-purpose flour (scoop and level to measure)
  • 1 cup rolled old fashioned oats
  • 2 teaspoons Saigon cinnamon 03 3 teaspoons ground cinnamon 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts 
  • 3/4 cup finely chopped peeled Granny Smith apple (1/4-inch cubes or smaller)
  • 1 teaspoon fresh lemon juice
  • Optional add in 1/3 cup raisins
  • In a mixing bowl whisk together flour, oats, cinnamon, baking soda, and salt for 20 seconds, set aside.
  • In the bowl cream together butter and brown sugar until combined. Mix in egg and vanilla extract.
  • Toss apples with lemon juice in a small bowl. Add flour mixture to egg and vanilla mixture and mix until combined, then mix in apples.
  • Refrigerate dough 30 minutes. Preheat oven to 375  degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
  • Roll dough with floured hands to form 2 inch balls and place on baking sheet spacing cookies 2-inches apart. Flatten them just slightly.
  • Bake one sheet at a time in preheated oven until cookies are set, about 10 minutes.
  • Let cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container.
Looking for another apple treat? Try Cranberry Apple Slab Pie it's a winning combination.  



  1. Both look delicious. Perfect for the season.

  2. If this does not say hello fall I don't know what does. I am going to make the cookies. Thanks for sharing! #trafficjamweekend

  3. Thank you for sharing this on Traffic Jam Weekend. It has been chosen as a fave feature for this week's link party that went live on Thursday at 5:00 pm CST.


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