Peanut Butter Apple Oatmeal Cookie Recipe-soft and chewy peanut butter oatmeal cookies with chunks of fresh apples inside! The perfect cookie for fall!
I eat an apple every day. I also eat a cookie every day. True story! If I don’t have my apple or cookie, you better watch out. Josh has learned the hard way…ha! Apples and cookies make me happy and I figure the apple balances out the cookie:)
I usually just grab an apple and bite right in, but when I am in the mood for a real treat, I will cut up my apple and dip it into creamy peanut butter. There isn’t a better snack than apple slices and peanut butter. It has always been my favorite!
Well, I took my favorite snack and turned it into a cookie, a Peanut Butter Apple Oatmeal Cookie to be exact. Now, I can have my apple, peanut butter, AND cookie. All of my favorites combined into one tasty treat!
I am always creating new cookie recipes, you might have noticed that we have quite the selection on our blog! I can’t help myself, creating cookies is what I DO! I can’t believe it has taken me this long to create a Peanut Butter Apple Oatmeal Cookie. I want to smack myself in the head! As soon as the dough came together and I snuck a spoonful, I was like DUH! This cookie should have happened years ago! So sorry for the delay:)
The cookie dough is easy to make and requires no special ingredients. You can use whatever apples you have on hand, but for these cookies I used the cream of the crop, Honeycrisp apples. They are SO good right now! I can’t get enough!
The cookies are soft, chewy, and dotted with juicy apple chunks. There is a hint of cinnamon that brings out the sweetness in the apples. The cookies are very wholesome and can be enjoyed as a snack, dessert, or even breakfast. Hey, they have oatmeal, peanut butter, and apples…that is pretty much the perfect breakfast if you ask me!
If apples and peanut butter are one of your favorite snacks, I can guarantee you will love these Peanut Butter Apple Oatmeal Cookies. They will remind you of your favorite snack…and probably be your new favorite snack because it is a COOKIE! 🙂
And if you are wondering if you should spread peanut butter on the flat side of a cookie and sandwich it with another one, the answer is YES! I tried it just in case any of you were curious. Someone had to be the guinea pig! Enjoy!
Peanut Butter Apple Oatmeal Cookies
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned oats
- 1 cup diced apple skin removed
- Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, allspice, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugars together until smooth and creamy. Add in the peanut butter and mix again until smooth. Add the egg and vanilla extract and mix until combined.
- With the mixer on low, slowly add in the flour mixture. Mix until just combined. Stir in the oats and diced apples.
- Roll cookie dough into tablespoon size balls and place on prepared cookie sheet. Bake for 11-12 minutes or until light golden brown around the edges. Let cookies cool on the baking sheet for two minutes. Transfer to a cooling rack and cool completely.
- Note-bake these cookies immediately. Do not chill the dough in the fridge. If you do, the batter will become too moist from the apples and the cookies will run!
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
I just made these cookies. However, I used one tsp. of apple pie spice instead of separate spices. Delicious!!
Delicious but didn’t seem to be done even after 15 minutes. I rebaked them the next morning for an additional 10 minutes and they were still very moist, even a bit “gooey”. Wondering if 350 degrees for 11-12 minutes is correct?!?
these look amazing!! Has anyone tried with wheat or almond flour? Could I use agave instead of brown sugar? Just curious, thanks!!
Just wondering if these would be good to freeze. I know you said not to put them in the fridge but if I freeze the dough right away do you think that would be okay. I like to have cookies on hand ready to bake so they are always just made. Thank you, they look delicious.
Yes, I freeze these cookies and they are still really good!
I made up the same cookin but different recipe, less ingredients. It has been well over 10 years since I made my first batch. I still make them, I don’t measure anything, I just go at it and texture tells me what it needs.
I just made this but substituted a cup of coconut sugar for the 2 types of sugar. It seems to be fine. What I’d like to know is can the amount of sugar be reduced without affecting the texture of the cookies? I’m not a seasoned cook so forgive the question!
I took these to work and my co workers fell in love.
I found salted caramel chips at the store and bought them, figuring I’d find a use for them. I added 1c to this recipe…. so amazing! Thank you for this – they are delicious!
The caramel addition sounds heavenly!
I can’t wait to make these cookies! Do they need to be refrigerated after they are baked?
No, but you can put them in the fridge or freezer!
Made these today.. Added 1\2 cup of raisins, yum!!! Probably could have baked for longer then 12 mins as some were still very soft in the middle. Will make these again. Thanks for the recipe.
I could tell the batter was a bit bland so I increased the cinnamon to 1 Tablespoon and All spice to 1/2 teaspoon. The cookies were excellent.
Just made them! Delicious! I used crunchy peanut butter too! Thank you!
looking for carb and calorie content- thanks Barb
Has anybody else had a problem with these turning too soft after cooling? The evening after I made them they turned super soft and wouldn’t hold together, became a crumbling mess…perhaps because of the lack of flour? I want to remedy this as they are so delicious otherwise.
Did you bake them long enough? You could try adding a little more flour, I would do 1/4 cup. I haven’t had this problem. They are soft and chewy, but they hold together! I hope this helps!
I made these today – very tasty! I doubled the flour and added an extra egg. Perfect cookie consistency!
Finally got around to making these. I admit I was somewhat sceptical but they were AMAZING! I hit with the whole family. I will definitely make them again. Thanks for a great recipe!
I made this Wednesday for eat and meet and I didn’t bring hardly any home .. but the few I got to eat was really good in fact so good I made some more today but added a cup of chocolate chips. First batch out of the oven. Will let u know on how they turned out with chocolate chip.. I useual add to recipe but been looking for a cookie like this but with chocolate chips… There easy and makes a lot … very good cookies
These cookies taste best when they come out of the oven, great flavors, but they get soggy if they sit overnight which was disappointing. Maybe just need to half the recipe for our small family.
These cookies are delicious! Just made a batch for my son and he looooooved them. Thank you for the recipe. I know they’re cookies but with apple, peanut butter and oats in them…well, I feel like we can get away with calling them healthy-ish, right?
I’m going to try these today with All purpose gluten free flour and gf oats of course.
These cookies were very good! I used mixed spice (similar to pumpkin pie spice in America) instead of allspice and grated the apples instead of cored. However, like Lori they got soggy overnight.
Just made these and they are very good!
Great cookies. I left out the apples and refrigerated the dough. I baked a test tray and they are really crispy. Next tray I will add the apples. I increased flour to 1cup and decrease oatmeal to one cup. Just personal preference.
See More Comments