Apple and oatmeal cookies

I have never made Apple and oatmeal cookies before. These are super easy, unique and delicious. If you like apples you will love these cookies.

Apple and oatmeal cookies

What can I tell you… I know fall is still about 3 weeks away but I just couldn’t resist to make these Apple and oatmeal cookies. 

I have had several recipes on my fall to do list for a while. A lot of them are really good recipes so I thought I start early.

I am planning on posting a fall round up very soon. Perhaps right before the fall so that you can have a little bit of a resource with some fall baking ideas. I hope to tackle many more this year but I think you will like the list that I have in store for you.

On another note, I though I let you know that I am in TN visiting some relatives and enjoying our condo. Not that you care but I thought I just throw it out there.

We don’t get to come to TN often because of work, kids schedules and all, but at last we were able to take a few days out of the summer and enjoy some relaxing family time.

Because cooking and baking never takes a brake, not matter where I go, I always manage to make a few new recipes here and there. That is just me, I love cooking and baking way too much. I guess lucky for you :-)

Anyways, these Apple and oatmeal cookies are just plain sensational. They are on the softer side. Not crunchy at all but even still a cookie to be enjoyed.

If you get to try them let me know how you liked them. My family were pleased with them.


Apple and oatmeal cookies

We really enjoyed these cookies. They were soft and chewy but not crunchy. A different texture for sure. These are perfect for the fall. If you like apple pie you will like this cookies for sure. One thing I noticed is that these are best eaten the first two days after baking.

Apple and oatmeal cookies


Apple and oatmeal cookies

Miryam's original recipe

Yield: 24-26 cookies

Total Time: 20-30 minutes



Preheat oven to 350 F. Line two cookies sheets with unbleached parchment paper and set a side.

In a large bowl whisk together the egg, oil, milk and vanilla. Add the remainder of the ingredients and with a spatula mix until the ingredients are well incorporated.

With a medium cookie scoop, place batter onto the cookie sheets leaving some room in between the cookies as they will expand while they bake. I kind of flatten them with the cookies scoop just a little bit. Bake for 14-16 minutes.

Leave cookies for a couple of minutes in the cookie sheets before transferring them to cookie wire racks to cool completely.

NOTE: Eat within 2-3 days of baking.


Screen Shot 2013-08-25 at 12.01.36 AMNutrition facts calculated based on the recipe giving 26 cookies and using 2 tbsp of the chia seeds.

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  1. such a gorgeous salad.. love that you used kale for extra nutrients! Perfect for the summer1

  2. Once again, you’ve swayed me by using kale! I need to try this out now! Yum!  Also…cranberries + walnuts + feta = epic. 

  3. Not way I can find those kale leaves over here at this time of year..but I guess I can replace them with arugula. The salad looks totally delicious.

  4. Wow! I made this salad for my family and my son’s girlfriend said it was the best thing that I have ever made for her. With that vote of confidence I took it to my sonority weekend, AGD sisters for 40 plus years. Another set of raves, and I sent out your link. I’m not sure how I found you , but I’m sure it had to do with food :). After reading your blog the connections blew me away. My mom lives in Carlsbad too, but I have a dear friend with CF waiting for lungs that really drew me to you. I shared your blog with her today and I hope it gives her hope and strength.

  5. Hello Miryam, Your recipe is magnificent. I made it yesterday and my husband liked it. Thanks for sharing.

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