Apple Oatmeal Cookies are loaded with old fashioned oats, cinnamon, and shredded apples, and topped with a maple frosting. They’re a delicious fall apple cookie!
We picked up some orchard apples this weekend and the first thing I wanted to do with them was bake – specifically these Apple Oatmeal Cookies! I love baking with apples this time of year (my apple coffee cake and this slow cooker applesauce are favorites!)
However, before I made those two fall staples, the apple cookies were the main priority! In my mind, I had a vision of chewy, oat-filled cookies that were cinnamon and nutmeg flavored, and drizzled with a cinnamon and maple spiced frosting.
Ingredients in Apple Oatmeal Cookies
Old Fashioned Oats
Baking Soda and Salt
Shredded Apples vs. Diced Apples
In this fall cookie recipe, I call for you to shred the apples instead of dicing them up. The reason for this is to better incorporate the apples into the dough, as opposed to having big chunks of apples when you bite into a baked cookie. I definitely prefer the texture of the cookies with shredded apples compared to diced apples.
These apple oatmeal cookies are not only super easy to make, but they are seriously delicious! They are flavored with cinnamon and nutmeg and loaded with old fashioned oats, and topped with a maple flavored frosting.
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Apple Oatmeal Cookies
- 1/2 cup unsalted butter at room temperature
- 3/4 cup light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old fashioned oats
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup shredded apple approximately one large or two smaller apples
- 1 cup powdered sugar
- 1 tbsp maple syrup
- 1 tbsp milk
- 1/4 tsp cinnamon
- Preheat the oven to 350 degrees F.
- In a large bowl with electric mixer, beat together the butter and brown sugar.
- Add the egg and vanilla extract and beat until well combined.
- In a separate bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda, and salt.
- Add the dry ingredients to the butter/sugar and mix until well combined.
- Finally, add the shredded apples and mix to combine.
- Scoop dough into 2 tbsp cookie balls and place on parchment paper lined baking sheet, about 2 inches apart, and flatten slightly.
- Bake in the preheated oven for 10-12 minutes, until slightly golden and set.
- Cool for about 5 minutes on the baking sheet and then transfer to a cooling rack to cool completely.
For the Maple Frosting:
- In a small bowl, whisk together the powdered sugar, maple syrup, milk, and cinnamon.
- Drizzle over the cooled cookies.