It’s fall y’all! Said from a fellow Coloradan… 😉 I do love summer and all the fun and vibrant desserts, but there is something so comforting about fall desserts that include pumpkin, chai, caramel. and apple. These apple cinnamon oat cookies are perfect for fall, warm and spicy, and the easiest cookies you’ll ever make.

If you need the perfect baking activity, THESE ARE IT! Crispy edges, chewy center, and a drizzle of maple glaze make these one of the best fall cookies yet. If you haven’t already, add these to your fall baking list ASAP!!

Let’s not forget, we also made a video! Make sure to check it out on our YouTube or IGTV on Instagram.

Best parts of these cookies:

• Apples – The apples bake and get all soft and gooey, so I mean…
• Cinnamon – The warmth of the cinnamon makes these almost like apple pie. What can get more fall than this?
• Maple Glaze – Do we need an explanation?
• Oats – These aren’t your ordinary cookies, they’re better. Just imagine an oatmeal scotchie + apple pie. 😏

How to make these the best cookies

Let’s face it, these cookies really aren’t that hard and probably speak for themselves, but ya know, it’s always good to have a plan.

1. Make sure you fully mix the oats and dry ingredients. It will all get mixed in the end, but you don’t want a pile of cinnamon at the bottom.
2. It’s easiest to use a spatula when mixing the dough because it does get thick and sticky.
3. Don’t worry about peeling the skin off the apples, unless you’re an apple skin hater.

Maple Glaze

These cookies are great by themselves, but drizzling some maple glaze on top makes these cookies better than ever. The apple, cinnamon, and maple all compliment each other making these a big fall hug in your mouth.

You can get fancy with this step, but let’s be real, ain’t nobody got time for that 😁! Add the icing to a piping bag or just drizzle with a spoon.

I am a big fan of thicker icings, so I tend to add less milk or heavy cream, but if you like a thinner icing, feel free to add 1-2 extra tsp of milk, or in this case, maple syrup.

Cookie Baking Process

You may notice the dough is quite soft after mixing. so we wanted to chill it for 30 minutes. After baking, the cookies definitely spread, but not too much. They were thin and crisp, while still chewy.

You can definitely chill the dough for much longer, even up to a whole day or longer and then let sit out for 10-15 minutes before baking. This will result in a thicker more dense cookie and might need a few extra minutes for baking.

When baking the cookies, bake them for 15-20 minutes depending on how crispy you want them.

You can also tightly freeze the dough and bake it at another occasion. If you do chose to freeze the dough, let it thaw before baking.

Cookie Uh-Oh’s

• My cookies spread too much – Try chilling your cookie dough longer to firm it up. The butter could have also been too hot.
• My cookies didn’t spread at all – There’s a chance your dough was too firm when baking, let it soften a little more before baking.
• My cookies are soft and break when I remove then from the pan – If your cookies are too soft, they most likely need more baking time. Start by adding a few more minutes and continue to check. They will be chewy in the middle but not enough to break.
• My cookies are stuck to the pan – Make sure to always line your cookie sheets with parchment paper before baking. 😉

Quick Tips for Success

• I always love to use a large 2 oz cookie scoop for those extra-large cookies.
• I let the cookies fully cool before icing so that they can hold their shape and cool off.

How to store your cookies

After baking these beauties, store them tightly in an air tight container and at room temp. Enjoy for the next 7 days!

Find more of our fall favorites here:

• Pumpkin Whipped Cream Roll
• Salted Caramel Cupcakes
• Salted Caramel Apple Galette
• Pumpkin Streusel Bars with Gingersnap Crust
• Peachy Keen Cupcakes