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Apple Pie Oatmeal Cookies

Apple pie oatmeal cookies with cinnamon, nutmeg, dried apple pieces, and caramel bits. Baked at 375°F until the edges turn golden while the centers stay soft, then firm as they cool.
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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
Cookie base
  • 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 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line sheet pans with parchment for easy release. Arrange racks so the cookies bake evenly.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt together in a bowl until evenly blended. Look for a uniform color with no spice streaks.
Cream the wet ingredients
  1. Beat softened unsalted butter with packed brown sugar and granulated sugar until fluffy. Add eggs and vanilla extract and mix just until smooth.
Combine and form dough
  1. Stir the flour mixture into the wet mixture until just combined, stopping as soon as you no longer see dry flour. Fold in rolled oats, dried apple pieces, and caramel bits evenly.
  2. Scoop the dough into 2-tablespoon rounds and place them on the prepared sheet pans. Press each mound slightly flat so they bake with a cookie shape.
Bake and cool
  1. Bake at 375°F for 10-12 minutes until the edges are golden but the centers are still soft. Watch for set edges while the centers look slightly underdone.
  2. Cool on the pan for 5 minutes before transferring. The cookies firm as they cool, so avoid moving them too early.

Notes

For thicker cookies, chill the dough 15 minutes before scooping; it helps the caramel bits stay suspended and improves shape. Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze undecorated cookies (fully cooled) for up to 2 months. For a nut-free variation, ensure your caramel chips are processed in nut-free facilities—this recipe already avoids nuts by design.