Soft Cinnamon Apple Oatmeal Cookies

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This apple oatmeal cookie recipe transforms ordinary ingredients into irresistibly soft, chewy treats that perfectly balance sweet apples with warm cinnamon. I discovered these cookies when looking for ways to use up extra autumn apples, and they've become my go-to recipe whenever I need something comforting yet impressive.

I first made these during a rainy weekend when my nieces were visiting, and now they request these "apple pie cookies" every time they come over. The house fills with the most incredible cinnamon-apple aroma that instantly creates a cozy atmosphere.

Ingredients

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• Unsalted butter: Provides richness and helps create that perfect cookie texture. Make sure it's truly room temperature for proper creaming.
• Vegetable shortening: Is my secret weapon for incredibly soft cookies. Trust me on this one it works magic.
• Light brown sugar: Adds moisture and a subtle molasses flavor that complements the apples beautifully.
• Granulated sugar: Balances the brown sugar and helps create those slightly crisp edges.
• Eggs: Bind everything together and provide structure. Room temperature eggs incorporate much better.
• Light corn syrup: Keeps these cookies wonderfully soft for days. This small amount makes a huge difference.
• Vanilla extract: Enhances all the other flavors. Use pure vanilla if possible.
• All purpose flour: Provides the structure. Measure by weight for best results.
• Baking soda: Gives the perfect rise and helps create those lovely cracks on top.
• Ground cinnamon: Pairs perfectly with apples. Use freshly ground for even better flavor.
• Salt: Balances sweetness and enhances flavor. Never skip this ingredient.
• Quick cooking oats: Create the perfect chewy texture. Don’t substitute with old fashioned oats.
• Granny Smith apples: Provide tartness to balance the sweetness. Choose firm apples that hold their shape.

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to exactly 375°F this temperature is perfect for developing golden edges while keeping centers soft. Line your baking sheet with parchment or a silicone mat for easy removal and cleanup.

Cream the Fats and Sugars:

Beat together the room temperature butter and shortening until completely smooth and well blended about 2 minutes. Add both sugars and continue beating until the mixture becomes noticeably lighter in color and fluffy in texture about 3 minutes. This step incorporates air for proper rising.

Add the Wet Ingredients:

Add each egg one at a time beating for 30 seconds after each addition until fully incorporated. This gradual addition prevents the mixture from separating. Mix in the corn syrup and vanilla just until blended these ingredients boost flavor and ensure softness.

Combine the Dry Ingredients:

In a separate bowl whisk together the flour baking soda cinnamon and salt. This distribution ensures even leavening and flavor throughout your cookies. Proper mixing here prevents pockets of baking soda later.

Create the Dough:

Add the flour mixture to your wet ingredients and beat on low speed just until no dry spots remain. Overmixing develops gluten which makes cookies tough. Gently fold in the oats and diced apples by hand using a silicone spatula this preserves the texture and prevents apple juice from making the dough too wet.

Form and Bake:

Portion the dough into consistent 1 tablespoon balls to ensure even baking. Place them 2 inches apart they will spread during baking. Bake for exactly 8 10 minutes until the edges are set but centers still look slightly underbaked this ensures soft centers.

Cool Properly:

Let cookies rest on the hot pan for 2 minutes they continue baking from residual heat. Then transfer to a wire rack to cool completely this prevents soggy bottoms from condensation.

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The corn syrup is my absolute favorite ingredient discovery for soft cookies. I tried this recipe both with and without it, and the difference was remarkable. The cookies with corn syrup stayed perfectly soft for nearly a week, while the others hardened after just a day.

Perfect Pairings

These cookies make an exceptional partner for afternoon tea or coffee. The subtle spice and fruit flavors complement black tea particularly well, and the slight tartness balances beautifully with a creamy cappuccino. For an extra special treat, serve them slightly warmed with a small scoop of vanilla ice cream for a deconstructed apple pie à la mode experience.

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Storage Success

Store these cookies in an airtight container at room temperature with a surprising addition a slice of bread or a small tortilla. This old bakers trick maintains moisture in the cookies as they absorb humidity from the bread. Replace the bread slice every other day if keeping cookies longer. For extended storage, the freezer is your friend these cookies freeze beautifully for up to three months without losing quality.

Customization Options

This recipe welcomes personalization based on your preferences. Swap Granny Smith for sweeter varieties like Honeycrisp or Gala if you prefer less tartness. Add 1/2 cup of chopped walnuts or pecans for delightful crunch and nutty flavor. For a caramel apple variation, fold in 1/3 cup of caramel bits along with the apples. Increase the cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon of nutmeg for a more pronounced spice profile perfect for holiday baking.

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The Apple Advantage

Not all apples perform equally in baking. Firm varieties like Granny Smith, Braeburn, and Honeycrisp maintain their structure rather than turning mushy. Dice the apples into small, consistent pieces about 1/4 inch cubes for best distribution and texture. Pat them dry with paper towels after chopping to remove excess moisture that could make your dough too wet. This small step makes a significant difference in the final texture.

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Recipe FAQs

→ Can I use a different type of apple in these cookies?

Yes! While the recipe suggests Granny Smith apples, you can use any apple variety you prefer. Sweet apples like Gala or Honeycrisp will add more sweetness, while tart varieties like Pink Lady provide a nice contrast to the sweet cookie base.

→ Why use both butter and shortening in this cookie dough?

The combination of butter and shortening creates the perfect texture. Butter provides rich flavor, while shortening creates an exceptionally soft, tender crumb that stays that way longer. This combination results in cookies that are both flavorful and have an ideal chewy texture.

→ Is corn syrup necessary in this recipe?

While not absolutely required, the tablespoon of corn syrup is highly recommended as it helps keep the cookies soft for days after baking. It's a small amount that makes a significant difference in texture and shelf life of the finished cookies.

→ How do I keep these cookies soft after baking?

Store completely cooled cookies in an airtight container with a slice of bread or tortilla, which helps maintain moisture. The corn syrup in the recipe also helps extend softness. At room temperature, they'll stay soft for up to 3 days.

→ Can I freeze the cookie dough for later?

Absolutely! Shape the dough into balls and freeze them individually on a baking sheet until firm. Transfer to an airtight container and freeze for up to 3 months. You can bake the frozen dough balls directly without thawing—just add 1-2 minutes to the baking time.

→ How finely should I chop the apples?

The apples should be finely chopped into small, even pieces (about 1/4 inch cubes). This ensures they distribute evenly throughout the dough and cook properly during the short baking time. Pieces that are too large may release too much moisture and affect the cookie texture.