Bready or Not Original: Apple-Oat Cookies

Posted by on Jul 21, 2021 in apples, Blog, Bready or Not, breakfast, cookies | 0 comments

These Apple-Oat Cookies are like a cross between apple oatmeal and apple pie, in a convenient portable form.

Bready or Not Original: Apple-Oat Cookies

Really, these cookies feel homey. They take like comfort, with the apples and oats a little dense but not too heavy. The glaze on top adds a touch of sweetness that is just right.

Bready or Not Original: Apple-Oat Cookies

As I have a husband who loves apple oatmeal AND apple pie, he enjoyed these cookies greatly. They are a perfect breakfast cookie!

Bready or Not Original: Apple-Oat Cookies

I found that they kept for at least three days at room temperature. Even better–as these were all for my husband to enjoy–I found they froze and thawed without a problem. I actually froze most of the batch straight away. Portion control is a good thing, especially with over thirty cookies offering temptation!

Bready or Not Original: Apple-Oat Cookies

I used a Gala apple, but I say any sweet baking apple would work well.

Bready or Not Original: Apple-Oat Cookies

Bready or Not Original: Apple-Oat Cookies

These soft cookies are like a combination of apple-cinnamon oatmeal and apple pie! The glaze adds just the right touch of sweetness. These make a great breakfast, snack, or dessert. Makes about 35 cookies with a tablespoon scoop.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: apple, cookies, oats
Servings: 35 cookies
Author: Beth Cato


  • tablespoon cookie scoop
  • parchment paper
  • waxed paper



  • 2 1/4 cups all-purpose flour
  • 1 cup old-fashioned oats also called rolled oats
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 3/4 cup unsalted butter 1 1/2 sticks, room temperature
  • 1/2 cup brown sugar packed
  • 1/2 cup white sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 large baking apple peeled and finely chopped; Gala and Fuji are ideal


  • 1 cup confectioners' sugar plus more if needed
  • 2 Tablespoons milk or half & half, plus more if needed


  • Preheat oven at 350-degrees. Line a large baking pan with parchment paper.
  • In a medium bowl, whisk together flour, oats, cinnamon, baking powder, baking soda, salt, and allspice.
  • In a big mixing bowl, combine the soft butter, brown sugar, and white sugar. Follow up with the eggs and vanilla. Slowly mix in the dry ingredients. Fold in the apple pieces.
  • Use a tablespoon scoop or spoon to dole out dough spaced an inch apart on the cookie sheet. Bake until set, about 10 to 12 minutes. Let set on rack for 10 minutes, then move to a cooling rack. Continue with the next batch.
  • Once all of the cookies are cool, make the glaze. Stir together the confectioners’ sugar and milk to form a thick but oozy consistency. Spoon over the cookies.
  • Store in a sealed container at room temperature, with waxed paper between the stacked layers. They will keep for at least three days. Cookies will freeze and thaw without issue.


    Bready or Not Original: Apple-Oat Cookies

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