Apple Cinnamon Oatmeal Cookies

 

Soft, chewy Apple Cinnamon Oatmeal Cookies filled with fresh apples, oats, golden raisins, and warm cinnamon, drizzled with a sweet vanilla glaze. A cozy fall dessert that freezes beautifully and makes your kitchen smell heavenly perfect for breakfast, brunch, or entertaining.

If fall had a fragrance, this would be it apples, brown sugar, cinnamon, and butter all baking together until your whole house smells like heaven. I made these cookies last week, and oh my goodness, they’re melt-in-your-mouth delicious. They’re everything you want in a fall treat: soft, chewy, and perfectly spiced with little bits of apple tucked inside.

They’re especially good with a cup of coffee in the morning  a cozy, guilt-free kind of breakfast because, after all, they’ve got oats and apples in them. That counts as healthy in my book! These cookies are also wonderful for entertaining in the fall whether it’s a Saturday morning with friends, a Halloween get-together, or an autumn brunch. They freeze beautifully and make your kitchen smell better than any candle ever could.

🍎 Why You’ll Love These Apple Cinnamon Oatmeal Cookies

• Warm, cozy flavors: Every bite tastes like a fall afternoon in your grandmother’s kitchen — soft apples, sweet cinnamon, and hearty oats all baked together.
• Perfect texture: Chewy in the center with lightly crisp edges, just the way an oatmeal cookie should be.
• Simple pantry ingredients: No fancy stuff here — just butter, oats, brown sugar, and a touch of apple goodness.
• Make-ahead friendly: The dough can be chilled overnight or frozen for later, so you can bake them fresh anytime the craving hits.
• Smells like comfort: As they bake, your whole kitchen will smell like apple pie and oatmeal — the kind of aroma that makes everyone wander in asking, “What’s in the oven?”
• Great for sharing: Whether you tuck them into a lunchbox or wrap them in a tin for neighbors, they travel well and stay soft for days.

What You’ll Need to Make Apple Cinnamon Oatmeal Cookies

For the Cookies

Butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Cinnamon
Nutmeg
Salt
Golden raisins
Chopped pecans or walnuts
Finely chopped Granny Smith apple
Quaker® old-fashioned oats

For Vanilla Glaze

Powdered sugar
Milk or cream
Vanilla extract

How to Make Apple Cinnamon Oatmeal Cookies

Cream the butter and sugars until light and fluffy.

Beat in the egg and vanilla.

In a separate bowl, combine the dry ingredients and add them to the creamed mixture.

Stir in oats, raisins, pecans, and apples until evenly mixed.
Chill the dough for about 30 minutes, then scoop onto parchment-lined baking sheets, mounding the dough high rather than flattening.

Bake at 350°F for 8 to 10 minutes, until golden brown around the edges but soft in the center. While warm, gently cup each cookie from the sides and press inward. This little trick makes thicker, bakery-style cookies. Drizzle cooled cookies with the vanilla glaze and enjoy!

Tips for Success

• Use real butter — salted butter gives the cookies richer flavor.
• The combination of brown and white sugar creates that perfect chewy-crisp texture.
• Chill the dough before baking to keep the cookies thick and soft.
• Mound the dough high and don’t press it down — it spreads perfectly on its own.
• After baking, gently cup cookies toward the center to make them thicker and chewier.
• Finely chop your apples so they bake evenly and don’t add too much moisture.
• Make the vanilla glaze pourable but not runny — drizzle using a sandwich bag with a tiny corner snipped off.

Can you freeze these cookies?

Absolutely! You can freeze both the baked cookies (without glaze) or the dough. The cookies will keep for up to 2 months. Just thaw and drizzle the glaze once they’ve come to room temperature.

Entertaining Tips

These cookies make the perfect fall party treat! Serve them warm on a pretty platter with hot cider,  (Check out my Apple Cider recipe here! Hot Spiced Apple Cidercoffee, or sweet tea. They’re great for fall bake sales, teacher gifts, or Thanksgiving dessert buffets. They’ll keep up to 5–6 days in an airtight container in the refrigerator, or freeze beautifully for later. And for the holidays, try substituting cranberries for the raisins.

Thanks for stopping by. I’ll be back soon with more delicious Southern recipes.
Aletia

Check out these cookies recipes. I know you’ll love them too!

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Soft and Chewy Chocolate Cookies

Chocolate-Chocolate Chip Cookies

Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.

Aletia

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