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Apple Pie Oatmeal Cookies

Apple pie oatmeal cookies made with rolled oats and finely chopped dried apples, baked until edges turn golden and centers stay soft. Brown sugar and warming spices create an “apple pie” flavor in a chewy cookie with visible oat texture and caramel bits.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Apple Pie Oatmeal Cookies
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cup rolled oats
  • 1.5 cup dried apple pieces, finely chopped
  • 0.5 cup caramel bits or caramel chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F, then line baking sheets with parchment so the cookies bake evenly and release easily.
Mix the dry ingredients
  1. Whisk together all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until the spices are evenly distributed.
Cream the butter and sugars
  1. Beat unsalted butter, brown sugar, and granulated sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
Combine into cookie dough
  1. Stir the flour mixture into the wet ingredients just until combined, with no dry streaks remaining.
  2. Fold in rolled oats, dried apple pieces, and caramel bits until the dough looks thick and evenly speckled with fruit and caramel.
Shape and bake
  1. Scoop the dough into 2-tablespoon rounds on the prepared baking sheets and press slightly flat for even spreading.
  2. Bake for 10-12 minutes at 375F until the edges are golden but the centers still look soft.
Cool
  1. Cool on the pan for 5 minutes, then transfer the cookies as they finish firming while cooling.

Notes

For thick, chewy cookies, avoid overmixing after adding the flour—stop as soon as no dry flour remains. Store airtight at room temperature for up to 4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a lighter option, swap in half of the butter with an equal amount of unsweetened applesauce (cookie texture will be slightly softer).