These apple oatmeal cookies are chewy and crisp and have a subtle toffee surprise!
There is no other way to welcome fall than with the sweet flavor of baked apples!
Apples for Apple Oatmeal Cookies
The best apples for baking these cookies is on that has a sweet taste. You also want an apple that can handle the heat (nothing too mealy please). I am partial to Fuji apples (for eating and baking) because of their sweetness, but Golden Delicious, Honeycrisp, Braeburn, and Granny Smith are fantastic options although some are a little more tart.
How To Make Apple Oatmeal Cookies
This recipe starts with a mix of butter and shortening. I used butter flavored shortening to have a consistent flavor. The shortening is all fat, whereas the butter contains water. The water will release steam during the baking process. The steam will cause more gluten which means your cookies will be crisper. Butter has a lower melting point, which means fat will melt at a lower temperature so your cookies will spread and appear flatter.
WHERE IS THE APPLE OATMEAL COOKIE RECIPE?
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Since the gluten does not increas when shortening is used, shortening based cookies will be softer and with a higher melting point, cookies made with shortening will not spread that much either. Therefore, this cookie has the best of both worlds! They will spread and be crisp around the edges but the centers are soft! Another ingredient to help with texture is the vinegar. You can use white vinegar or apple cider vinegar to pari with your fresh apples. The vinegar will react with the soda as you mix up the cookie batter. Lets’ talk about the oats too! I used old fashioned oats because I wanted a chewier texture. You could use quick oats handily if that is what you had at home!
I used Fuji apples for this cookie, but you can use any of the apples listed above or use your favorite instead. Try to chop your apples into even size so they bake up the same. As for add-ins? I added toffee bits but pretzels, nuts or your favorite chocolate chips would work well!
Can I Freeze Apple Oatmeal Cookies?
Yes, you can!! Once the baked cookies have cooled completely, arrange them in layers (with parchment or wax paper in between) in an airtight container. Cookies can be frozen for 1-2 months.
- 2/3 cup butter flavored shortening
- 1/2 cup butter softened
- 1 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vinegar
- 1/2 teaspoon baking soda
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 3 cups oats old-fashioned
- 1 cup toffee bits
- 2 cups chopped, peeled apples
Preheat oven to 375 degrees. Line three baking sheets and set aside.
In a bowl, cream together the shortening and butter. Beat in brown sugar. Add egg and beat until combined. Stir in vinegar.
In a bowl, whisk together the baking soda, flour, and salt. Add flour mixture to butter mixture and beat until blended. Stir in the oats, toffee bits and apples.
Place cookies by tablespoon full on the prepared baking sheets. Bake for 10-12 minutes. Allow cookies to rest on the baking sheet for 1-2 minutes before removing to a cooling rack.
To prevent spreading, the dough can be refrigerated for 30 minutes prior to baking.
Nutrition InformationServing Size 1
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g