Apple Oatmeal Cookies Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated April 15, 2020

Thanks to applesauce and chopped apples, these chewy oatmeal cookies have a delicious fruit flavor.

Note: Because there is enough sugar in the dough to sweeten things, be sure to use unsweetened applesauce. Applesauce made from nothing but apples can be found at most supermarkets and health food stores.

Recipe Details

Apple Oatmeal Cookies Recipe

Active 10 mins
Total 105 mins
Makes 24 cookies

Ingredients

  • 2 cups old fashioned rolled oats
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1/2 cup unsweetened applesauce (see note)
  • 2/3 cup peeled apple pieces, cut into 1/8 inch pieces, from about 1 Granny Smith apple
  • 1/2 cup roughly chopped toasted walnuts

Directions

  1. In a medium bowl, whisk together oats, flour, baking powder, salt, and cinnamon; set aside.

  2. In a large bowl, whisk together butter, brown sugar, and sugar until smooth. Whisk in egg and vanilla, followed by applesauce. Stir in dry ingredients. Add apple bits and walnuts and stir to combine. Cover dough with plastic wrap (I do this in the bowl as it's very wet) and let rest in refrigerator for 1 hour.

  3. Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper. Use a cookie scoop or a tablespoon to drop rounded tablespoons of dough onto prepared baking sheets. Bake until cookies are golden at the edges, about 15 minutes.

  4. Let cookies cool completely on pan—they are slightly sticky but will dry out as they cool. Store in an airtight container, layering with wax paper.

Special equipment

Baking sheets, whisk, parchment paper

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