Classic oatmeal cookies–with a twist. Apple Peanut Butter Oatmeal Cookies are full of apple chunks and nutty peanut flavor. Perfectly chewy with a hint of cinnamon, these cookies make the perfect addition to your cookie jar!
Have you ever tried adding apples to Peanut Butter Oatmeal Cookies?
If you love dipping your apple slices in peanut butter, today’s cookies will make you very happy indeed.
Every bite of these chewy oatmeal cookies is full of real apple chunks and decadent peanut butter flavor.
SAVE THIS EASY OATMEAL COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I love that these cookies are satisfyingly sweet but not as over the top as other peanut butter treats.
They make a superb treat for school lunch boxes, holiday cookie trays, after-school snacks or just because.
The first time I made them, my son walked into the kitchen after work and asked, “What kind of cookies are these?”. Without hesitation, my daughter answered, “Delicious!”
You could even justify eating these apple oatmeal cookies for breakfast.
I mean . . . they have oatmeal AND fruit in them, right?
It’s right there in the name.
Ready to get baking?
What do I need?
Here are the ingredients you’ll need for the BEST Apple Peanut Butter Oatmeal Cookies.
- brown sugar
- granulated sugar
- peanut butter
- quick oats
- baking powder
- baking soda
How to make peanut butter oatmeal apple cookies
Making these cookies is as simple as any oatmeal drop cookie recipe. Beat together the butter, sugars, peanut butter and eggs. Mix in the dry ingredients.
Fold in a chopped apple and drop the dough onto a baking sheet. Bake cookies until they’re lightly golden around the edges.
The hardest part is having enough patience to let them cool! They smell so good fresh out of the oven that you’ll be tempted to bite into one right away.
What kind of apples are best in cookies?
I like to use apples with a good balance of sweetness and tartness in these oatmeal cookies.
Honeycrisp apples are my favorite!
You want an apple that will hold up well when baked and Braeburn, Gala, Honeycrisp, and Granny Smith are just a few of the apples that are the best.
While I much prefer using McIntosh apples The EASIEST Apple Cream Pie I’ve ever made, they aren’t recommended because they do get pretty soft when baked. But honestly, that’s exactly why I do love them in this pie.
Can I use rolled oats instead of quick oats?
You can substitute rolled oats for quick oats if that’s what you have on hand. They will give the cookies more texture and sometimes I prefer using them in regular oatmeal cookies.
How to Store Oatmeal Cookies
- Store apple peanut butter oatmeal cookies in an airtight container at room temperature. Enjoy within 1 week for best flavor.
- Freeze cookies for longer storage. Transfer them to freezer bags and stash in the freezer for up to 3 months.
In my house these cookies get eaten up too quickly to ever have enough to freeze! The combination of apples, cinnamon and peanut butter is too good to resist.
Apple Cookie Recipes
Looking for more ideas for perfect apple cookies for fall? You’ll flip for these reader favorite recipes.
- Caramel Apple Pie Crust Cookies
- Cinnamon Applesauce Cookies
- Apple Cinnamon Oatmeal Cookies
- Cranberry Apple Oatmeal Skillet Cookie
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Your favorite peanut butter oatmeal cookie filled with fresh apple chunks and creamy peanut butter! Bake up a batch of these for a crowd pleasing fall treat.
Apple Peanut Butter Oatmeal Cookies
- ¾ cup butter room temperature
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- 2 eggs
- 1 teaspoon vanilla
- 2 cups oats I used quick oats, not rolled
- 1 ½ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 apple I used a Honeycrisp.
Preheat oven to 375 degrees F.
In the bowl of a mixer, cream butter and sugars together, about 4 minutes.
Mix in the peanut butter.
Add the eggs and vanilla and beat until thoroughly combined.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
Add the flour mixture to the butter mixture, beating just until combined.
Peel, core and dice the apple. Add it to the batter and mix to combine.
Drop by rounded tablespoonfuls onto a baking sheet and bake for 8-11 minutes until lightly golden around the edges.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
This post has been updated in format and with photos on 10/18/21. It was originally published on 10/17/15.