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My Apple Crisp Cookies pack all the flavors of Fall in each irresistible bite. Loaded with fresh apples, these drop cookies bake up with crispy edges. Molasses and oatmeal give them that satisfying chew you crave from a good homemade cookie.
Looking for an easy new apple cookie recipe? Craving an extra-special oatmeal treat? Drum roll please: let me introduce you to the one, the only, Apple Crisp Cookie. (And the crowd goes wild!)
This recipe makes super-soft drop cookies with comforting Fall flavors. From here forward, I predict these will be top contenders in your baking rotation each season. Once you try them I think you will agree.
Why You’ll Love These Cookies
The ultimate apple oatmeal cookie has a few important prerequisites. Well, I am happy to report this one satisfies every criteria.
- Packed with Fall fruit. These apple cookies are loaded with juicy, fresh apple.
- Filled with flavor. Fall spices and rich molasses add complexity and depth.
- Texture on point. I used rolled oats to achieve that maximum chew factor.
- Easy to make. No need to stress, these will always impress.
What You’ll Need
Be sure you have the spices you’ll need on hand. Their Fall flavors perfectly complement the oatmeal in this recipe.
- All-purpose flour
- Baking soda
- Spices – Ginger, ground cloves, nutmeg and cinnamon
- Oats – Use old-fashioned oats.
- Butter – Softened to room temperature.
- Sugar – Brown sugar and white sugar. The brown sugar adds a caramel note that is quite lovely!
- Vanilla extract
- Apples – Peeled and diced into small ¼” pieces.
- Pecans – Chopped but also optional.
Can I use different kinds of oats?
I don’t recommend it. You see, old-fashioned oats or rolled oats are always the better choice when baking. They add a nuttiness and that characteristic chew to these apple cookies. Instant and quick oats do not retain their texture when baked and are not ideal for using in this recipe.
What are the best apples for cookies?
Granny Smith, Honeycrisp, Braeburn, or Jonagold apple varieties all have crisper, firmer flesh. This means they hold up to heat when baked. My Apple Crisp Cookies turn out wonderfully when using any of these kinds of apples.
How to Make Apple Crisp Cookies
Let’s go over step-by-step how to make your own batch of these easy apple cookies.
- Peel and dice. Cut apples into small, 1/4 ” pieces. Set aside.
- Combine dry ingredients. Whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, salt, and oats. Set aside.
- Combine. Mix softened butter, sugar, brown sugar by hand or using a mixer, beat until light and fluffy.
- Add egg. Stir into sugar mixture and combine well.
- Add molasses and vanilla extract.
- Fold dry ingredients. Incorporate into wet ingredients until just combined.
- Fold in diced apples (and pecans if desired.)
- Chill dough. For at least two hours.
- Preheat oven. 350 degrees.
- Line baking sheets with parchment paper.
- Scoop. Drop 1 1/2 tablespoons dough onto baking sheet, spacing 3 inches apart.
- Bake 18-20 minutes. Allow to rest for 3 minutes before removing and transferring to a cooling rack.
Tips for the Best Apple Cookies
A few tips to ensure your cookies are the apple of everyone’s eye.
- Chill dough. This dough should be chilled for at least two hours before baking your cookies.
- Keep apples from browning. Once apples are diced, keep in a bowl of ice water before using. Be sure to drain them well before using.
- Don’t add more flour. The cookie dough will be sticky, but don’t add in more flour than the recipe calls for. Too much flour will make them heavy and tough.
- Line baking sheets. Parchment paper is your best friend. The cookies will slide right off when you use it.
How to Store and Freeze
This recipe makes two dozen Apple Crisp Cookies. If you have willpower, here is how to store them.
- Countertop: In an airtight container or zipped-top baggie these cookies will keep at room temperature for a week.
- Freezer: Making sure to cool completely, you can store your Apple Crisp Cookies in the freezer for up to 2 months.
More Easy Cookie Recipes to Try
You can never have too many easy cookie recipes up your sleeve. Here are more Fall favorites to try!
- Pumpkin Oatmeal Cookies with Dried Cranberries and Chocolate Chips
- Cinnamon Brown Sugar Cookies
- Soft and Chewy Ginger Molasses Cookies
- Oatmeal Cranberry Cookies
Apple Crisp Cookies
- 1 ¼ cup (156 g) flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- 1 cup (81 g) oats, old-fashioned
- ½ cup (114 g) butter, softened
- ½ cup (110 g) brown sugar
- ¼ cup (50 g) white sugar
- 1 egg
- 2 teaspoon molasses
- 1 teaspoon vanilla
- 1 cup (125 g) apples, diced in 1/4" pieces
- ½ cup (50 g) pecans, diced, optional
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Peel and dice apples into small, 1/4" pieces. Set aside.
- Combine all dry ingredients by whisking together. Set aside.
- Combine softened butter, sugar, brown sugar. Beat until light and fluffy. Add egg. Combine well. Stir in molasses and vanilla extract.
- Fold dry ingredients into wet ingredients until just combined. Fold in diced apples (and pecans if using).
- Chill dough for at least two hours.
- Preheat oven to 350 °F (177 °C)
- Line baking sheets with parchment paper. Drop cookie dough three inches apart and bake for 18-20 minutes.
- Rest for 3 minutes before transferring to a cooling rack.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.