These ultimate apple oatmeal cookies are chewy in the middle, crisp at the edges, and full of chopped dried apples, which concentrate the fruit flavor better than fresh ever could. The base is classic — butter, two sugars, eggs, rolled oats, cinnamon — with vegan and customization variations included in the recipe. Three dozen cookies later, the jar empties fast.
There’s nothing quite like a classic oatmeal cookie, but this version, studded with sweet, chewy dried apples, takes it to a whole new level. But why stop there? This recipe is your ultimate playground for creating the perfect cookie. Think of it as a delicious template, ready for your creative touch. Swap the oats for other rolled grains like quinoa or spelt, trade the apples for a rainbow of dried fruits, or go all-in with a handful of crunchy nuts and decadent chocolate chips. And for my plant-based friends, the vegan variation is so good, everyone will be asking for the recipe!
Ingredients
• 8 tablespoons / 113g (4 oz) unsalted butter, softened
• 1/2 cup / 100g (3.5 oz) granulated sugar
• 1/2 cup / 110g (3.9 oz) packed brown sugar
• 2 large eggs
• 1 1/2 cups / 180g (6.3 oz) all-purpose flour
• 2 cups / 160g (5.6 oz) rolled oats, not instant
• 1 1/2 cups / 140g (4.9 oz) chopped dried apples
• 1/2 teaspoon / 2.5g (0.09 oz) ground cinnamon
• 1/4 teaspoon / 1.5g (0.05 oz) salt
• 2 teaspoons / 8g (0.28 oz) baking powder
• 1/2 cup / 120ml milk
• 1/2 teaspoon / 2.5ml (0.1 fl oz) vanilla or almond extract
Instructions
1. Preheat your oven to 375°F / 190°C. In a large bowl, use an electric mixer to cream the softened butter and both sugars together until light and fluffy.
2. Add the eggs one at a time, beating well after each addition until the mixture is well blended.
3. In a separate bowl, whisk together the flour, rolled oats, chopped dried apples, cinnamon, salt, and baking powder.
4. Alternating with the milk, add the dry to the butter mixture in three additions, stirring by hand until just combined. Do not overmix.
5. Stir in the vanilla or almond extract.
6. Drop tablespoon-sized mounds of dough about 3 inches apart onto ungreased baking sheets.
7. Bake for 12 to 15 minutes, or until the edges are lightly browned.
8. Let the cookies cool on the baking sheets for 2 minutes before using a spatula to transfer them to a wire rack to cool completely.
Nutritional Information
• Recipe Facts
• MAKES: About 3 dozen cookies
• TIME: About 1 hour
• STORAGE: Store in a tightly covered container at room temperature for up to 3 days.
Pro Tips
• & Variations
• Go Vegan: For a delicious vegan cookie, substitute 1/2 cup (480 ml) neutral oil for the butter, 1/4 cup (960 ml) applesauce for the eggs, and use your favorite non-dairy milk.
• Swap Your Grains: Instead of rolled oats, try using other rolled grains like quinoa, whole wheat, spelt, or barley for a unique texture and nutty flavor.
• Customize Your Mix-Ins: This recipe can handle up to 1/2 cup (480 ml) of extras! Try adding chopped walnuts, pecans, dark chocolate chips, or shredded coconut.
• Fruit Freedom: Any dried fruit works beautifully. Substitute the apples with raisins, dried cranberries, chopped dates, mango, or apricots.
• Peanut Butter Power: For a rich, nutty flavor, replace half of the butter (4 tablespoons) with 1/4 cup (960 ml) of your favorite creamy or crunchy peanut butter.
FAQ
Q: How can I make these apple oatmeal cookies vegan
A: To make a delicious vegan version, simply follow the ‘Go Vegan’ tip: substitute the 113g (4 oz) of butter with 1/2 cup (480 ml) of neutral oil, replace the 2 large eggs with 1/4 cup (960 ml) of applesauce, and use your favorite non-dairy milk such as almond, soy, or oat milk.
Q: What can I use instead of eggs in this cookie recipe
A: This recipe works wonderfully without eggs. The recommended plant-based substitute is 1/4 cup (960 ml) of applesauce, which enhances the apple flavor and keeps the cookies moist. This swap is perfect for an egg-free or vegan diet.
Q: Can I add more protein to these vegetarian cookies
A: Yes, it’s easy to boost the protein. For a crunchy texture and healthy fats, add up to 1/2 cup (480 ml) of chopped nuts like walnuts or pecans. You can also replace half of the butter with 1/4 cup (960 ml) of peanut butter for a rich, nutty protein source.
Q: Are these oatmeal cookies dairy-free
A: The original recipe contains butter and milk, but it can easily be made dairy-free. Use a neutral-flavored oil or a dairy-free butter substitute in place of the butter, and choose any plant-based milk like almond, soy, or oat milk to create a fully dairy-free cookie.
Q: How should I store these vegetarian apple cookies
A: To keep your cookies fresh and chewy, store them in a tightly covered container at room temperature. They will stay delicious for up to 3 days.
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Ultimate Apple Oatmeal Cookies (with Vegan & Custom Variations)
Ingredients
Method
- Preheat your oven to 375°F / 190°C.
- In a large bowl, use an electric mixer to cream the softened butter and both sugars together until light and fluffy.
- Add the eggs one at a time, beating well after each addition until the mixture is well blended.
- In a separate bowl, whisk together the flour, rolled oats, chopped dried apples, cinnamon, salt, and baking powder.
- Alternating with the milk, add the dry to the butter mixture in three additions, stirring by hand until just combined.
- Do not overmix.
- Stir in the vanilla or almond extract.
- Drop tablespoon-sized mounds of dough about 3 inches apart onto ungreased baking sheets.
- Bake for 12 to 15 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheets for 2 minutes before using a spatula to transfer them to a wire rack to cool completely.
