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Apple Pie Oatmeal Cookies

Apple pie oatmeal cookies with warm cinnamon-spiced dough, caramel bits, and finely chopped dried apples. Baked to golden edges with soft centers, then cooled on the pan until they firm up.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 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
wet ingredients
  • 1 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
add-ins
  • 3 cup rolled oats
  • 1.5 cup dried apple pieces, finely chopped
  • 0.5 cup caramel bits or caramel chips

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 375F and line baking sheets with parchment, so the cookies bake evenly and release easily.
Mix dry and wet components
  1. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt together until the spices and leavening look evenly distributed.
  2. Beat the softened unsalted butter with brown sugar and granulated sugar until fluffy, with a lighter color and smoother texture.
  3. Add the eggs and vanilla extract and mix just until fully incorporated and glossy.
Combine and portion
  1. Stir the dry mixture into the wet mixture until just combined, then stop mixing once no dry streaks remain.
  2. Fold in rolled oats, dried apple pieces, and caramel bits until the add-ins are evenly dotted through the dough.
  3. Scoop the dough into 2-tablespoon rounds on the prepared baking sheets and press each one slightly flat for even baking.
Bake and cool
  1. Bake at 375F for 10-12 minutes until the edges are golden while the centers still look soft.
  2. Cool on the pan for 5 minutes before transferring, and watch the cookies firm up as they set.

Notes

Pro tip: press the dough rounds slightly flat so the centers stay tender but the edges turn golden. Store cookies in an airtight container at room temperature for 3-4 days; refrigerate up to 1 week if your kitchen is warm. Freeze baked cookies up to 2 months (thaw at room temperature). For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum.