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Apple Pie Oatmeal Cookies

Apple pie oatmeal cookies with warm cinnamon-spiced dough, chewy oats, and caramel bits baked until golden at the edges and still soft in the center. Fold in finely chopped dried apples for a rustic, apple-filled texture in every bite.
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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 lb unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
Cookie mix-ins
  • 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 and line baking sheets with parchment for easy release.
Mix the dry spices
  1. Whisk together all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
Cream the butter and sugars
  1. Beat the softened unsalted butter with brown sugar and granulated sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
Combine and fold in mix-ins
  1. Stir the flour mixture into the wet ingredients until just combined, then fold in the rolled oats, dried apple pieces, and caramel bits without overmixing.
Shape and bake
  1. Scoop the dough into 2-tablespoon rounds on the prepared baking sheets and press each one slightly flat.
Bake to golden edges with soft centers
  1. Bake for 10-12 minutes, until the edges are golden but the centers are still soft so they finish setting as they cool.
Cool and finish setting
  1. Cool on the pan for 5 minutes before transferring, so the cookies firm up as they cool.

Notes

For best texture, finely chop the dried apples so they distribute evenly and won’t create hard pockets; also avoid overmixing after the flour goes in to keep the cookies chewy. Store airtight at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze baked cookies up to 2 months; thaw at room temperature. For a lower-sugar swap, use unsweetened dried apples and reduce the granulated sugar by 2–4 tbsp while keeping the brown sugar and caramel bits.