The Oatmeal Apple Cinnamon Cookie is a delightful treat that encapsulates the essence of fall in every bite. With the hearty texture of oats, the sweet tang of dehydrated apples, and the warm spice of cinnamon chips, these cookies are not only delicious but also evoke a sense of cozy autumn comfort. Let’s get into the details of this recipe, exploring ingredient roles, and practical baking tips.

Oatmeal Apple Cinnamon Cookies are like a hug in cookie form. They perfectly blend the rustic charm of oatmeal cookies with the aromatic flavors of apple and cinnamon, creating a treat that’s both nutritious and indulgent. Ideal for those crisp fall days or whenever you crave a taste of autumn.

oatmeal apple cinnamon cookies on a plate

What Role Do Dehydrated Apples Play in the Cookie?

Dehydrated apples add a concentrated apple flavor and a chewy texture. They complement the oats and bring a natural sweetness, reducing the need for excess sugar.

Can Fresh Apples Be Used Instead of Dehydrated Ones?

While fresh apples can be used, they release moisture during baking, which could affect the cookie’s texture. Dehydrated apples provide a more controlled moisture content, ensuring the cookies stay chewy and not soggy.

How Do Cinnamon Chips Enhance the Flavor?

Cinnamon chips infuse the cookies with a burst of warm, spicy flavor in every bite, enhancing the overall taste profile and pairing perfectly with the apples and oats.

Are Oatmeal Cookies Healthier Than Regular Cookies?

While still a treat, these cookies are relatively healthier due to the inclusion of oats (high in fiber) and apples. However, they do contain sugars and fats, so moderation is key.

Oatmeal apple cinnamon cookies on a plate

What is in Oatmeal Apple Cinnamon Cookies?

Unsalted butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough and it will result in an over salted treat.

Butter adds fats to your dough which helps with moistness, flavor & texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your cookies will melt down too fast and spread too much in the oven leaving you with a greasy, flat cookie. If butter is too cold it will have the opposite problem and not melt down enough, leaving your cookies too thick.

Brown sugar

Brown sugar is granulated sugar with a little molasses mixed in. Molasses is a more bitter natural sweetener which actually makes the sugar a bit sweeter than plain granulated sugar. Brown sugar draws more moister into your treat and is more acidic, that means it will help make baking soda react.

Granulated sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter & sugar. It helps add moisture to your cookie and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.


Adds both protein (egg whites) and fat (egg yolks). The egg whites help with rising because when foamed, little air pockets get trapped inside the mixture. The water content in egg whites encourages steam while baking which helps with gluten formation, resulting in nice and thick cookies. Egg yolks have emulsifying properties that bring batters together and help your dough from collapsing.

Vanilla extract

When using pure vanilla extract, it will add the deep rich flavor everybody wants in a treat.

All-purpose flour

Flour builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It is exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods. 


Provides some fiber, absorbs liquid in the dough making a chewy texture, and adds a slight nutty flavor. It also adds a layer of nutritional value, making baked treats slightly more wholesome.


A seasoning that adds a nice spice to your cookies

Baking soda

Elevates the pH level of your batter. It increases the spread in cookies and gives the crispy outside, soft inside texture everyone loves. Baking soda needs both an acid and a liquid to react. Things that will make baking soda react are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk, sour cream. Baking soda only reacts once, right when its mixed into your batter it will create little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Sea salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so that it melts down at the right speed in the heat of the oven. If you use larger granule salt it will not melt down fully when baked and will leave salt crystals throughout your cookie, making it crunch like you dropped it into sand.

Dehydrated apples

Adding all the apple flavor without adding extra liquid

Cinnamon chips

Made from sugar, palm oil, cinnamon, non-fat dry milk, and soy lecithin. They add little sweet bursts of cinnamon flavor throughout your cookie.

3 Tips for Making Perfect Oatmeal Apple Cinnamon Cookies

  • Chill the Dough: This prevents the cookies from spreading too much because it solidifies the fats in the dough. It also helps in developing flavors because they have time to blend while the dough rests in the fridge.
  • Even Mixing: Avoid over mixing the dough to keep the texture light and chewy. Once you have creamed your butter & sugar for 2 minutes, the remaining ingredients should just be mixed until combined.
  • Baking Sheet Preparation: Use a light metal cookie sheet lined with parchment paper for consistent baking and easy cookie removal.

Oatmeal Apple Cinnamon Cookies Storage and Freezing

Store oatmeal apple cinnamon cookies at room temperature in an airtight container for up to a week. Freeze the dough for up to 3 months. Bake directly from the freezer, adding extra baking time if necessary.

Equipment Recommendations

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Oatmeal Apple Cinnamon Cookie

5 from 1 vote
Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Servings: 24 cookies
Wholesome oatmeal with dehydrated apples and cinnamon chips. A delicious treat that tastes just like Fall.


  • 1 cup unsalted butter
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3 cups oats
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup chopped dehydrated apples
  • 1 cup cinnamon chips


  • In a standing mixer, combine butter and sugars. Turn mixer on medium high and whip for 2 minutes until lighter in color & texture.
  • Fold in eggs & vanilla until just combined
  • In a separate bowl combine flour, oats, cinnamon, soda & salt
  • Turn standing mixer on low and slowly pour in the dry ingredients
  • Mix until the dough comes together. Be sure to not over mix
  • Fold in apple bits & cinnamon chips
  • Cover the dough with plastic wrap and place in the fridge for 1 hour
  • Preheat the oven to 350 degrees
  • Scoop the dough out onto a light metal cookie sheet lined with a parchment paper
  • Bake for 12 minutes, remove from oven and let the cookies rest on the pan for 10 minutes before removing to finish cooling
  • Can enjoy warm, but I like them best completely cooled.


Calories: 219kcal Carbohydrates: 34g Protein: 3g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 34mg Sodium: 104mg Potassium: 113mg Fiber: 7g Sugar: 12g Vitamin A: 288IU Vitamin C: 1mg Calcium: 117mg Iron: 2mg

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