There’s something irresistible about the smell of apples and cinnamon baking together, especially on a cool fall day. These Soft & Chewy Apple Cinnamon Oatmeal Cookies are the kind of treat that instantly makes your kitchen feel warm and welcoming. Made with hearty rolled oats, tender apple pieces, and cozy spices, they strike the perfect balance between comforting and indulgent—without complicated steps or chilling time.
What makes these cookies extra special is their texture. They bake up with lightly set edges and soft, chewy centers that stay tender long after cooling. A simple maple glaze adds just enough sweetness to make them feel bakery-worthy, while still keeping the recipe easy and approachable. Whether you’re baking for a quiet afternoon, a lunchbox treat, or a seasonal get-together, these cookies fit right in and disappear quickly.
Why You’ll Love These Cookies
- No chilling required — quick and easy to make
- Soft, chewy texture with hearty oats
- Cozy apple-cinnamon flavor perfect for fall
- Made with simple, everyday ingredients
- Freezer-friendly for make-ahead baking
- Easy to customize with nuts or dried fruit
Ingredients You’ll Need
Dry Ingredients
- Old-fashioned rolled oats
- All-purpose flour
- Baking soda
- Salt
- Cinnamon, nutmeg, allspice
Wet Ingredients
- Unsweetened applesauce (reduced for deeper flavor)
- Unsalted butter
- Brown sugar & granulated sugar
- Egg yolk
- Vanilla extract
- Fresh apple chunks (I like Honeycrisp or Granny Smith)
- Walnuts (totally optional)
Maple Glaze
- Pure maple syrup
- Butter
- Confectioners’ sugar
- Pinch of salt
Helpful Tools (Nothing Fancy)
Honestly, you don’t need special gadgets.
- Two baking sheets
- Parchment or silicone mats
- A mixer (hand or stand, both fine)
- Cookie scoop
- Cooling rack
- Small saucepan
How to Make These Apple Cinnamon Oatmeal Cookies
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
1. Reduce the Applesauce
This sounds extra, but I promise it’s worth it. Just simmer it for about 10 minutes until it thickens. The flavor gets deeper, and your cookies won’t spread too much.
2. Mix the Dry Ingredients
Whisk the oats, flour, spices, salt, and baking soda together.
3. Cream Your Butter & Sugars
Beat the butter and sugars until they’re fluffy.
(If you’re tired, this part feels like a small workout.)
4. Add the Wet Ingredients
Mix in the applesauce, egg yolk, and vanilla. It will smell like warm apple pie at this point.
5. Bring Everything Together
Add your dry mixture, then fold in apples and walnuts if you’re using them.
6. Scoop & Bake
Bake at 350°F (177°C) until the edges set—usually 14 to 16 minutes. They’ll look slightly soft in the center, and that’s good.
7. Make the Maple Glaze
Whisk the butter, maple syrup, and sugar until smooth.
8. Finishing Touch
Drizzle the glaze over cooled cookies. (Or dunk them. I won’t judge.)
How to Serve
A cup of tea or coffee beside these warm cookies? Heaven.
They’re also really good with vanilla ice cream or as a little treat after dinner.
Storage Tips That Actually Work
- Store cooled cookies in an airtight container at room temperature for up to 2 days
- Fridge: Up to a week
- Freeze the dough: 3 months
- Freeze baked cookies: Also 3 months
If you want them extra-soft the next day, stick a tiny piece of bread in the container. This method helps keep cookies soft..
Tips
- Reduce the applesauce—seriously, it strongly affects the texture
- Rolled oats only; quick oats don’t give the same chew.
- Don’t over-bake. Take them out when the centers are still soft.
- Room-temperature butter = fluffy creaming = better cookies.
Fun Variations
- Add raisins or dried cranberries
- Swap walnuts for pecans
- Add a touch of ground ginger
- Replace the maple icing with a simple vanilla glaze
Common Mistakes to Avoid
- Skipping the applesauce reduction, which can make the cookies spread too much
- Using quick oats instead of rolled oats, resulting in less chew
- Overbaking; remove cookies when centers still look slightly soft
- Overmixing the dough, which can make cookies dense
- Adding the glaze before cookies are fully cooled, causing it to melt and soak in
FAQ
Q1: Can I make these cookies without reducing the applesauce?
You can, but the texture won’t be the same. Reduced applesauce is thicker and richer in flavor, which helps the cookies hold their shape and stay chewy instead of turning cakey. If you skip this step, expect the cookies to spread more and taste milder.
Q2: How do I keep my Apple Cinnamon Oatmeal Cookies soft for days?
The best trick is storing them in an airtight container with a tiny slice of bread or apple peel. The cookies gently pull moisture from it, staying soft and fresh longer. Just replace the slice every day or two.
Q3: What’s the best apple to use in baking these cookies?
Granny Smith is the go-to apple because it holds its shape and adds a pleasant tartness that balances the sweetness. Honeycrisp and Fuji work well too if you prefer a naturally sweeter cookie.
Q4: Can I freeze the cookie dough or the baked cookies?
Absolutely! Freeze scooped dough for up to 3 months. Bake straight from frozen by adding 1–2 minutes. Fully baked cookies also freeze well—just cool completely, layer with parchment, and store airtight.
Q5: Can I add raisins, cranberries, or nuts?
Yes! This recipe welcomes add-ins. Raisins, dried cranberries, pecans, and walnuts all add great flavor and texture.
Conclusion
These Soft & Chewy Apple Cinnamon Oatmeal Cookies bring together everything we love about cozy fall baking—warm spices, fresh apples, chewy oats, and that irresistible maple glaze. They’re simple enough for weekday baking but special enough for gatherings, lunchboxes, or holiday gift boxes. With no chilling required and ingredients you likely already have, this is the kind of recipe you’ll return to every fall. Whether you enjoy them warm with tea or save a batch in the freezer for later, these cookies deliver comfort in every bite. Bake a batch today and fill your kitchen with cozy autumn aroma.
Soft & Chewy Apple Cinnamon Oatmeal Cookies
Ingredients
Method
- Before You Begin:
- Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
- Reduce the applesauce and let cool.
- Preheat oven to 350°F and line baking sheets.
- Whisk oats, flour, spices, salt, and baking soda.
- Cream butter and sugars until fluffy.
- Mix in applesauce, egg yolk, and vanilla.
- Add dry ingredients; fold in apples and walnuts.
- Scoop dough onto prepared baking sheets and bake for about 14–16 minutes, or until the edges are set and the centers appear soft with no visibly wet or shiny dough. Baking time may vary depending on oven performance.
- Cool on sheet 10 minutes, then transfer to rack.
- Whisk glaze ingredients and drizzle over cookies once cool.
- Cooking Notes
- Prep Time: About 25 minutes, including reducing the applesauce and mixing the dough.
- Bake Time: About 14–16 minutes per batch. Baking time may vary depending on oven accuracy and cookie size.
- Total Time: Approximately 1 hour, including cooling and glazing time.
- Servings: This recipe makes about 24 cookies, depending on scoop size.
- Doneness: Cookies are done when the edges are set and the centers appear soft with no visibly wet or shiny dough.
- Cooling: Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack. Cooling time may vary.
- Make-Ahead: Dough or baked cookies can be frozen for up to 3 months. Thaw before baking or serving.
About the Author
Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.
