These apple cider oatmeal cookies are soft & cake-like in the middle with slightly crispy edges. Made with real apples and hints of cinnamon and nutmeg, they're the perfect fall treat with a glass of hot apple cider!
These apple cider oatmeal cookies really hit the spot with a hot cup of tea on a cool fall afternoon.
I probably should have given away half the batch so that I didn't continue to eat them but I can't stop, won't stop ;).
I found the trick to getting that apple cider flavor is by using apple cider drink mix instead of liquid apple cider. The flavor is much more concentrated, giving these oatmeal cookies their apple cider flavor.
This past weekend I went apple picking so I have an (over)abundance of fresh apples to use.
These apple cider cookies are soft and cake like on the inside, with slightly crispy edges making them the perfect cookie texture.
I love the addition of butterscotch chips in these cookies, but you could also use white chocolate chips, walnuts, pecans or omit them all together.
Enjoy a few of these cookies cozied up on the couch with a hot apple cider or tea :).
Ingredients for Apple Cider Oatmeal Cookies:
- all-purpose flour
- old-fashioned rolled oats (not quick oats!)
- cinnamon & nutmeg
- instant apple cider drink mix
- baking soda
- brown sugar
- vanilla extract
- butterscotch chips
As mentioned above, you can omit the butterscotch chips all together or try one of these delicious add-ins:
- white chocolate chips
- cinnamon baking chips
- baking caramels, cut into small pieces.
How to make apple cider cookies:
- Preheat oven to 350 F and line baking sheets.
- In a medium mixing bowl combine flour, oats, apple cider mix, cinnamon, nutmeg, baking soda, and salt.
- In a bowl of your stand mixer cream together butter and sugar. Add in egg and vanilla.
- Add flour mixture to butter mixture and stir just until combined.
- Slowly stir in apples and butterscotch chips.
- Scoop 2 tablespoons of batter and roll into balls. Place on baking sheet and gently flatten slightly with fingertips. Space cookies 2" apart.
- Bake 14-16 minutes or until edges are slightly browned.
Tips for baking apple oatmeal cookies:
- Be sure to use old-fashioned rolled oats. Quick oats or instant oats won't give you the right texture in this recipe.
- I like using Granny Smith apples because they are tart and firm. Other apples you could use are Honeycrisp, Gala or Courtland. You don't want anything too sweet or soft like Macintosh.
- Cut the apples into very small pieces. If the pieces are too big, they won't softened when baked. Small pieces are best to get a bite of apple in every cookie!
- You can find the apple cider drink mix online (linked in recipe) or at the grocery store. I've always found it at my local Walmart too.
For more cookie recipes try:
- Cream Cheese Stuffed Pumpkin Chocolate Chip Cookies
- Banana Oatmeal Butterscotch Cookies
- Lavender & Sea Salt Chocolate Chunk Cookies
- Soft Chai Spice Brown Butter Snickerdoodle Cookies
- Espresso Chocolate Chip Oatmeal Cookies
- 1 ¼ cups all-purpose flour
- 1 ¼ cups rolled old fashioned oats (not quick or instant oats)
- 2, 7.4 ounce packets instant apple cider mix, such as Alpine Spiced Apple Cider
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup apples, diced very small, such as Granny Smith or Honeycrisp
- ½ cup butterscotch chips (optional)
- Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
- In a medium mixing bowl whisk together flour, oats, apple cider mix, cinnamon, nutmeg, baking soda and salt until combined.
- In your bowl of a stand mixer fitted with the paddle attachment (or using a hand blender) cream together butter and brown sugar until combined. Mix in the egg and vanilla extract.
- Add flour mixture to butter mixture and mix just until combined. Stir in the apples and butterscotch chips (if using).
- Using a medium cookie scoop or large spoon, scoop about 2 tablespoons of cookie dough into your hand and roll into a ball. Place on baking sheet and gently flatten slightly with your fingers.
- Be sure to place cookies about 2 inches apart.
- Bake 14-16 minutes, rotating baking sheets halfway through, until cookies are lightly browned on the bottom and edges.
- Let cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Recipe source: Cooking Classy
*Cookies can be stored in an airtight container or plastic bag for up to 1 week or in the freezer up to 3 months.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 79mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g