These apple cinnamon oatmeal cookies are bursting with fall flavors! They have chewy middles, crisp edges, and plenty of oats. Ready-to-eat in 30 minutes!
stand mixer with the paddle attachment or electric hand mixer
Spatula
Measuring cups & spoons
sheet pan
medium cookie scoop
Instructions
Preheat the oven to 350°F (177°C).
In a mixing bowl with the paddle attachment, place the butter and both sugars. Beat on medium speed until light and fluffy, scraping down the sides of the bowl.
Add egg and vanilla extract and mix another minute or so.
Add instant oatmeal, flour, baking soda and salt. Mix until just incorporated.
Stir in the add-ins of your choice. I used 1 cup of M&Ms and ½ cup of chopped pecans here.
Using a medium cookie scoop (about 1 tablespoon of dough), shape the dough into 1-inch balls and place 8 cookies per baking sheet. Flatten the cookies slightly.
Bake the cookies for 8 minutes, or until the edges are set, one sheet at a time. The cookies will look a bit under-baked, but they’ll set nicely once cooled.
Cool the cookies on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Store in airtight container for up to 5 days.
Notes
These cookies are on a smaller size, about 2-inch circles.Note 1a: 1 packet contains 43g of oatmeal, so total you'll need 215g of instant oatmeal for this recipe. Do not substitute with rolled oats.Note 1b: You can definitely use different flavored instant oatmeal packets!Storing Tips: - Let the oatmeal cookies cool before you store them. Transfer the cookies to an airtight container and store on the counter for up to 5 days. - For longer storage, freeze the cookies for up to 3 months.