If there’s one thing that instantly makes me feel cozy, it’s the smell of Apple Cinnamon Oatmeal Cookies baking in the oven. The warm spice of cinnamon, the tender little apple bits, and that sweet drizzle of maple glaze—oh, friend, these aren’t just cookies, they’re autumn wrapped in a bite-sized hug. Whether you’re whipping them up for an afternoon pick-me-up, a bake sale, or just to treat yourself after a long day, these cookies strike the perfect balance of comforting and impressive.
And let’s be honest—we all need a recipe that makes us look like we spent hours in the kitchen, even if the whole thing comes together in about 30 minutes. These cookies are soft, chewy, and full of flavor, while still being easy enough for a weeknight bake. If you’re hunting for fall cookies that check all the boxes—quick, cozy, and just sweet enough—this is the oatmeal dessert you’ll be reaching for again and again.
Why You’ll Love These Apple Cinnamon Oatmeal Cookies
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Perfectly chewy with tender apple bits in every bite.
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A quick and simple recipe—done in just 30 minutes!
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That maple glaze? Pure autumn magic.
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Great for holiday gatherings, lunchbox treats, or even a cosy midnight snack.
Ingredients You’ll Need
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115 g (1/2 cup) butter, at room temperature
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150 g (3/4 cup) light or dark brown sugar
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1 large egg
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1 teaspoon vanilla extract
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160 g (1 1/4 cups) all-purpose flour
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110 g (1 1/4 cups) old-fashioned rolled oats
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/4 teaspoon ground cloves
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1/4 teaspoon salt
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120 g (1 cup) peeled and finely chopped apple (1/4-inch cubes or smaller)
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2 teaspoons lemon juice
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85 g (2/3 cup) powdered sugar
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10 ml (2 teaspoons) milk
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10 ml (2 teaspoons) maple syrup
How to Make Them
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Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
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In a large bowl, cream butter and brown sugar until fluffy. Beat in the egg and vanilla.
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In another bowl, mix flour, oats, cinnamon, baking soda, cloves, and salt. Slowly add to wet ingredients, mixing until combined.
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Toss chopped apples with lemon juice to keep them fresh, then fold gently into dough.
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Scoop about 2 tablespoons of dough per cookie onto prepared sheets, pressing lightly to flatten.
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Bake 12–14 minutes until edges are golden. Cool on the sheets for 5–10 minutes before transferring to a rack.
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For the glaze: whisk powdered sugar, milk, and maple syrup until smooth. Drizzle over cooled cookies.
Tips for the Best Cookies
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Chop the apples into small pieces. Too big, and you’ll end up with soggy spots. Tiny cubes = even distribution.
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Don’t overbake. These cookies continue to set as they cool, so take them out when they still look a little soft in the centre.
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Want thicker cookies? Chill the dough for 30 minutes before baking.
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The glaze sets quickly. If you like a more generous drizzle, go in while the glaze is still runny.
A Little Story from My Kitchen
I first made these cookies one chilly October afternoon when my kids begged for something “sweet but not too sweet” (translation: anything with frosting, apparently). I had apples on the counter from a recent orchard trip, oats in the pantry, and a craving for something cozy. The result? These Apple Cinnamon Oatmeal Cookies disappeared faster than I could say “save one for Mom!”
Now, they’ve become a little tradition in our house. Every fall, we pick apples together and bake at least one batch of these. I swear, just the smell of cinnamon drifting through the house makes everyone stop what they’re doing and wander into the kitchen.
What to Serve with Apple Cinnamon Oatmeal Cookies
These cookies are delightful on their own, but if you want to turn snack time into a moment, try pairing them with:
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A warm mug of apple cider (double the autumn vibes).
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A scoop of vanilla ice cream for an easy oatmeal dessert upgrade.
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Hot coffee or chai tea latte for a cosy afternoon treat.
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A simple cheese board for a fall gathering (yes, sweet and savoury totally works!).
How to Store Them
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Room Temperature: Keep in an airtight container for up to 3 days.
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Refrigerator: Store in the fridge for up to a week, but bring to room temp before serving.
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Freezer: Freeze unglazed cookies in a zip-top bag for up to 2 months. Just thaw and glaze when ready to enjoy.
Pro tip: If you’re freezing them, layer cookies between sheets of parchment paper so they don’t stick together.
FAQs About Apple Cinnamon Oatmeal Cookies
Can I use quick oats instead of rolled oats?
Yes, but the texture will be a little softer. Rolled oats give that classic chewiness.
Do I have to use the maple glaze?
Nope! The cookies are delicious on their own, but the glaze really elevates them into full-on autumn baking magic.
Can I substitute apples with pears?
Absolutely—pears work beautifully and still keep that cozy fall flavor.
How do I make these cookies gluten-free?
Swap in a cup-for-cup gluten-free flour blend and make sure your oats are certified gluten-free.
Bringing It All Together
There’s just something magical about Apple Cinnamon Oatmeal Cookies. They’re warm, chewy, a little nostalgic, and they make your whole house smell like happiness. These fall cookies aren’t fussy, but they still feel special—like the kind of treat you’d happily share with neighbours or tuck into a lunchbox as a sweet surprise.
So go ahead—grab those apples, dust off your cinnamon, and let your kitchen turn into a cosy corner of autumn. One bite of these cookies, and you’ll know why they’ve earned a permanent spot in my baking rotation.
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Print
Apple Cinnamon Oatmeal Cookies
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These Apple Cinnamon Oatmeal Cookies are soft, chewy, and full of warm fall flavors. Packed with tender apple bits, rolled oats, and a hint of spice, they’re finished with a sweet maple glaze that makes them taste like autumn in every bite. Perfect for bake sales, cozy afternoons, or holiday gatherings, they come together in just 30 minutes for a comforting yet impressive treat.
Ingredients
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115 g (1/2 cup) butter, at room temperature
-
150 g (3/4 cup) light or dark brown sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
160 g (1 1/4 cups) all-purpose flour
-
110 g (1 1/4 cups) old-fashioned rolled oats
-
1 teaspoon ground cinnamon
-
1/2 teaspoon baking soda
-
1/4 teaspoon ground cloves
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1/4 teaspoon salt
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120 g (1 cup) peeled and finely chopped apple (1/4-inch cubes or smaller)
-
2 teaspoons lemon juice
-
85 g (2/3 cup) powdered sugar
-
10 ml (2 teaspoons) milk
-
10 ml (2 teaspoons) maple syrup
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
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In a large bowl, cream butter and brown sugar until fluffy. Beat in egg and vanilla.
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In a separate bowl, whisk together flour, oats, cinnamon, baking soda, cloves, and salt. Slowly add to wet ingredients and mix until combined.
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Toss chopped apples with lemon juice, then fold gently into the dough.
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Scoop about 2 tablespoons of dough per cookie onto prepared sheets, pressing lightly to flatten.
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Bake 12–14 minutes, until edges are golden. Cool on the sheets for 5–10 minutes before transferring to a wire rack.
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For the glaze, whisk powdered sugar, milk, and maple syrup until smooth. Drizzle over cooled cookies.
Notes
Chop apples into small cubes to avoid soggy spots.
Remove cookies from the oven slightly soft in the center; they’ll continue to set as they cool.
For thicker cookies, chill the dough for 30 minutes before baking.
Drizzle glaze while it’s runny; it sets quickly.
Can be stored at room temp for 3 days, in the fridge for 1 week, or frozen (unglazed) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American