Chewy Chai Apple Oatmeal Cookies

Bake these cookies, for the aroma from the oven alone!

These darling little soft and chewy cookies sing Autumn perfectly.  That hint of warm chai spices, glorious chunks of baked apple, the texture of oatmeal and maybe even some chopped walnuts, what more do you need with a glass of milk, or a cup of tea for these transitional days of September Autumn?!

Ingredients

These cookies are made with the most simple and basic pantry ingredients. I’ll also include the recipe link for my Chai Spice blend, it’s such a handy blend to have on hand: I use it in all sorts of baking, from apple butter to pies, cakes etc.

• flour
• oatmeal
• baking soda
• baking powder
• chai spices
• cinnamon
• butter
• brown sugar
• eggs
• pure vanilla extract
• diced apples
• chopped walnuts (optional)

Method

You will only really need two bowls, a wooden spoon, and a knife for peeling and chopping the apples and walnuts, if using. 

In one bowl will go all the dry ingredients.  In another bowl you will combine the butter and sugars with a wooden spoon or spatula. Then add the eggs and vanilla.  Add in the dry ingredients and combine well.  Then fold in the apples and walnuts.

Chill the dough in the fridge for an hour.  The dough will be soft if you skip this step and will cause the cookies to spread out in the oven.

When ready to bake, roll the dough into balls of roughly 1-2 tablespoons. Obviously the smaller you go, the smaller and more cookies you will end up with.

Bake in a 350F oven till golden.  This should take anywhere between 10-14 minutes, depending on your oven, and the size of your cookies.

Remove the baking sheet to a cooling rack and allow the cookies to cool down for 5-10 minutes before removing from the baking sheet and directly onto the cooling rack.

Final Thoughts

These are chewy and soft. They will stay chewy and soft, even after a few days in a sealed container. 

I love a couple of cookies with my matcha latte in the morning as a cheater breakfast!  They do have oatmeal, apples and walnuts, so why not!? 

For other apple baking treats, check out Salted Bourbon Caramel Apple Crostata, Apple Fritter Squares with Salted Caramel Glaze, Apple Turnovers with Sugar Crust, Chai Spiced Apple Cake

If you make these charming and cheery Chewy Chai Apple Oatmeal Cookies, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

Print

Chewy Chai Apple Oatmeal Cookies

A scrumptious little soft and chewy cookie that comes together easily with a couple of bowls and a wooden spoon! The warm chai spices, the autumn apples, and the addition of chopped walnuts create a most welcome aroma as they bake in the oven.

Course Baking

Cuisine North American

Keyword apple cookies, apple oatmeal cookies, chai spices

Prep Time 40 minutes

Cook Time 13 minutes

Chill Time 29 minutes

Servings 30 cookies

Ingredients

• 280 grams (2 1/4 cups) AP flour, can use a gluten free cup for cup blend
• 130 grams (1 1/2 cups) rolled oats
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 tsp chai spices
• 1 tsp cinnamon
• 170 grams (3/4 cup) butter, softened to room temperature
• 200 grams (1 cup) packed light or golden brown sugar
• 100 grams (1/2 cup) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 175 grams (1 1/2 cups) small diced firm apple like Gala, Fuji or Granny Smith, portions are approximate, measure with your heart!
• 60 grams (1/2 cup) chopped walnuts, optional

Instructions

1. Preheat the oven to 350F. Line one or two baking sheets with parchment paper.
2. Combine the flour, rolled oats, baking soda, baking powder, salt, chai spice blend, and cinnamon in a bowl. Set aside.
3. In a large bowl, cream the softened butter with the two sugars. You can use a hand held mixer or stand mixer, but I have even found that a little elbow grease and a spatula will work. You want the mixture completely blended, light and fluffy.
4. Slowly add in the eggs and then the vanilla.
5. Use a large spoon to add in the dry ingredients, working with a little at a time, till all the dry ingredients are in the bowl. Once just combined, stop.
6. Fold in the apple chunks and chopped walnuts (if using) gently. At this point the dough will be sticky. Chill for 30-60 minutes.
7. When ready to bake, scoop out portions between 1-2 tablespoons onto the baking sheet. Space the cookies out a good two inches.
8. Bake between 10-13 minutes, depending on the size of the cookies, and your oven. You are looking for the cookies to be golden brown around the edges, and the middles to be just set.
9. Transfer the baking sheet to a wire cooling rack, and let the cookies cool for about five minutes. Then they should be firm enough to move directly to the cooling racks using a spatula, to cool completely.
10. They will keep in a sealed container for up to five days, or in the fridge for a week.

Recipe Notes

You can bake the unbaked cookie dough balls, but bake from frozen, thawing first may change the texture as the apple juices will alter the dough consistency. To flash freeze, just place the dough balls onto a wax paper lined baking sheet and place the sheet into the freezer. Once frozen (about two hours), transfer the dough balls into a freezer bag. Use within two months. When ready to bake, just adjust the time in the oven to account for baking from frozen.
You can freeze baked cookies on a wax paper lined sheet. Once frozen, transfer the cookies to a freezer bag. This will ensure that they won't stick to each other in the freezer.

Here is my Chai Spice Blend recipe