These apple cinnamon instant oatmeal cookies are bursting with fall flavors! They have chewy middles, crisp edges, and plenty of oats. Ready-to-eat in 30 mins!
In the bowl beat the butter & both sugars until light & fluffy. Add the egg & vanilla & mix for a min. Stop the mixer & scrape down the sides of the bowl.
Add the instant oatmeal, flour, baking soda & salt. Mix until just incorporated. If you’re adding mix-ins, stir them in now..
Use a medium cookie scoop to scoop the cookie dough into 1-inch balls. Place 8 cookies onto the sheet pan evenly spread apart. Flatten the cookies slightly.
Bake the cookies for 8 mins, or until the edges are set, one sheet pan at a time. The cookies should look underbaked in the centers, but they will set up as they cool.
Let the cookies cool on the sheet pan for at least 5 mins before you transfer them to a wire rack. Enjoy immediately or store in an airtight container for up to 5 days.