As the leaves turn golden and the crisp autumn air settles in, nothing says cozy fall baking quite like a warm, chewy oatmeal cookie.
Oats provide the perfect hearty texture, while seasonal flavors like pumpkin, apple, cranberry, maple, and spices bring warmth to every bite.
Whether you’re hosting a fall gathering, looking for the perfect holiday cookie, or simply craving a comforting treat, these 15 fall oatmeal cookie recipes will inspire your inner baker.
From classic favorites to gourmet twists, there’s a recipe here for every palate.
15 Fall Oatmeal Cookie Recipes You’ll Bake All Season
Fall is the perfect season to experiment with flavors and aromas that warm the soul, and oatmeal cookies offer the ideal canvas for autumn creativity.
These 15 recipes—from pumpkin spice and chocolate chai to caramel apple and maple bacon—are guaranteed to delight family, friends, and even your own taste buds.
Whip up a batch, savor the comforting aroma, and enjoy the cozy vibes of fall, one delicious cookie at a time.
Maple Pecan Oatmeal Cookies
A perfect balance of sweet maple syrup and toasted pecans makes these oatmeal cookies an autumnal delight.
Soft, chewy, and fragrant with warm spices, they capture the essence of fall in every bite.
These cookies are ideal for cozy afternoons, holiday baking, or gifting to friends and family with a touch of homemade warmth.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups old-fashioned oats
- 1 cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in maple syrup, eggs, and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Stir in oats and pecans until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the edges are golden brown but the centers remain soft. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.
Soft, chewy, and richly flavored with maple and toasted pecans, these cookies make fall baking irresistible.
Perfect alongside a steaming cup of tea or coffee, their aroma fills the kitchen with warmth.
Store in an airtight container to maintain freshness, or wrap individually to share a little autumn happiness with friends.
Pumpkin Spice Oatmeal Cookies
These pumpkin spice oatmeal cookies are moist, tender, and bursting with the flavors of fall.
The combination of pumpkin puree, cinnamon, and nutmeg creates a comforting, aromatic treat, while hearty oats give them the perfect chewy texture.
Ideal for autumn parties or a sweet snack with a mug of hot cider, they embody seasonal indulgence.
Ingredients:
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 cups old-fashioned oats
- ½ cup raisins (optional)
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, oil, brown sugar, and granulated sugar until smooth. Mix in egg, vanilla, and pumpkin puree until fully incorporated.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in oats and raisins, if using, until evenly distributed.
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart. Flatten slightly with a spatula.
- Bake for 12–15 minutes, or until edges are set but centers remain soft. Cool on baking sheets for 5 minutes, then transfer to a wire rack.
These pumpkin spice oatmeal cookies are the ultimate fall treat, combining a tender, moist texture with warm seasonal spices.
Perfect for sharing or enjoying with a hot beverage, they bring autumn comfort to every bite.
Refrigeration helps maintain their softness, making them a delightful, long-lasting seasonal snack.
Cranberry Orange Oatmeal Cookies
Tangy cranberries and zesty orange combine with hearty oats to create a festive fall cookie that’s chewy, flavorful, and full of character.
The subtle sweetness of brown sugar complements the citrus notes, making these cookies perfect for holiday gatherings, office treats, or a cozy fall afternoon snack. Each bite bursts with color and seasonal joy.
Ingredients:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned oats
- 1 cup dried cranberries
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs, vanilla extract, and orange zest until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually incorporate the dry mixture into the wet ingredients.
- Stir in oats, cranberries, and walnuts until evenly distributed.
- Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
- Bake for 12–14 minutes, or until edges are lightly golden and centers are set. Cool on baking sheets for 5 minutes before transferring to wire racks.
These cranberry orange oatmeal cookies are a vibrant, tangy twist on a classic favorite.
Their chewy texture and citrusy aroma make them irresistible for fall gatherings or as a special homemade treat.
Stored in an airtight container, they remain fresh, chewy, and full of seasonal flavor for days.
Caramel Apple Oatmeal Cookies
These cookies capture the essence of autumn with tender oatmeal, juicy apple chunks, and gooey caramel swirls.
Warm cinnamon and nutmeg enhance the apple’s sweetness, while the chewy oats provide a satisfying texture.
Perfect for fall dessert tables, afternoon snacks, or a cozy treat paired with a steaming mug of cider or coffee.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups old-fashioned oats
- 1 cup peeled and finely chopped apple (such as Honeycrisp)
- ½ cup caramel bits or soft caramel pieces
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix into the wet ingredients.
- Fold in oats, chopped apple, and caramel pieces until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 12–14 minutes, until edges are golden but centers remain soft. Cool 5 minutes on the sheet, then transfer to a wire rack.
Soft, sweet, and bursting with apple-caramel goodness, these cookies embody the warmth of fall.
Their chewy texture and aromatic spices make them ideal for seasonal gifting or enjoying with a cup of tea.
They stay fresh in an airtight container and offer a comforting taste of autumn with every bite.
Chai-Spiced Oatmeal Cookies
Infused with the fragrant spices of chai—cardamom, ginger, cinnamon, and cloves—these oatmeal cookies are both comforting and exotic.
Chewy, tender, and lightly sweet, they pair beautifully with milk, tea, or coffee.
Each bite provides the warmth of fall spices and a hint of aromatic complexity, perfect for cozy evenings or seasonal gatherings.
Ingredients:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 3 cups old-fashioned oats
- ½ cup golden raisins
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until smooth. Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and cardamom. Gradually mix into the wet ingredients.
- Fold in oats and golden raisins until evenly distributed.
- Drop tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake 12–14 minutes, until edges are lightly golden. Cool 5 minutes before transferring to a wire rack.
Chai-spiced oatmeal cookies offer an aromatic, cozy flavor perfect for autumn afternoons.
Their chewy texture and spicy warmth make them a standout treat for seasonal gatherings.
Stored in an airtight container, they maintain their flavor and softness, delivering a comforting taste of fall with every bite.
Chocolate Pumpkin Oatmeal Cookies
These indulgent cookies combine the creamy sweetness of pumpkin with rich chocolate chips and hearty oats.
Soft and moist with a hint of cinnamon and nutmeg, they’re a perfect blend of comfort and decadence.
Ideal for holiday baking, family snacks, or sharing with friends, each bite is a luscious autumnal delight.
Ingredients:
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, oil, brown sugar, and granulated sugar. Beat in eggs, vanilla, and pumpkin puree until smooth.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix into the wet ingredients.
- Fold in oats and chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 12–15 minutes, until edges are lightly golden and centers are soft. Cool 5 minutes before transferring to a wire rack.
Chocolate pumpkin oatmeal cookies are a delectable fall treat with a rich, soft texture and a perfect balance of sweet pumpkin and chocolate.
Ideal for cozy afternoons or seasonal celebrations, they maintain their chewy goodness in an airtight container, offering a comforting autumn indulgence anytime.
Spiced Pear Oatmeal Cookies
These cookies combine tender oatmeal with juicy pear chunks and warm spices for an elegant autumn treat.
The subtle sweetness of ripe pears, paired with cinnamon and ginger, creates a fragrant, cozy flavor.
Soft, chewy, and lightly golden, these cookies are perfect for fall brunches, tea time, or gifting to friends and family.
Ingredients:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 cups old-fashioned oats
- 1 cup peeled, finely diced ripe pear
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter and brown sugar until light and fluffy. Beat in eggs and vanilla until combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg. Gradually mix into the wet ingredients.
- Fold in oats, diced pear, and walnuts if using.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 12–14 minutes, until edges are golden and centers are soft. Cool 5 minutes before transferring to a wire rack.
These spiced pear oatmeal cookies offer tender, juicy bites with the warmth of fall spices.
Their soft texture and fruity aroma make them a comforting snack or dessert, perfect for seasonal gatherings.
Stored in an airtight container, they remain fresh and flavorful for several days.
Brown Butter Pumpkin Oatmeal Cookies with White Chocolate
Brown butter adds a rich, nutty depth to these soft pumpkin oatmeal cookies, perfectly complementing sweet white chocolate chunks.
Cinnamon and nutmeg enhance the fall flavors, while the chewy oats provide satisfying texture.
These decadent cookies are ideal for holiday gatherings, cozy afternoons, or gifting to friends with a hint of autumn indulgence.
Ingredients:
- ½ cup unsalted butter
- ½ cup vegetable oil
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups old-fashioned oats
- 1 cup white chocolate chunks
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt butter in a saucepan over medium heat, stirring frequently until browned and aromatic. Allow to cool slightly.
- In a large bowl, combine browned butter, oil, brown sugar, and granulated sugar. Beat in eggs, vanilla, and pumpkin puree until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix into the wet ingredients.
- Fold in oats and white chocolate chunks. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake 12–15 minutes, until edges are golden. Cool 5 minutes before transferring to a wire rack.
Brown butter pumpkin oatmeal cookies with white chocolate offer a soft, chewy texture with a luxurious, nutty flavor.
Perfect for seasonal celebrations or an indulgent snack, they maintain freshness in an airtight container, delivering fall warmth in every bite.
Maple Bacon Oatmeal Cookies
These sweet and savory cookies combine chewy oats with crispy bacon and rich maple syrup, creating a bold fall flavor.
The smoky, salty bacon perfectly complements the sweetness of brown sugar and maple, while a touch of cinnamon adds warmth.
Ideal for adventurous bakers, brunches, or unique seasonal treats that impress with every bite.
Ingredients:
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 cups old-fashioned oats
- 1 cup cooked, crumbled bacon
- ¼ cup pure maple syrup
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until smooth. Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients.
- Fold in oats, crumbled bacon, and maple syrup until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake 12–14 minutes, until edges are golden. Cool 5 minutes before transferring to a wire rack.
Maple bacon oatmeal cookies deliver a bold combination of sweet, salty, and smoky flavors that perfectly capture the adventurous spirit of fall baking.
Their chewy texture and rich aroma make them irresistible, and they remain fresh in an airtight container for several days.
Cranberry Walnut Oatmeal Cookies with Orange Zest
These cookies are chewy, tart, and nutty, with bursts of dried cranberries and crunchy walnuts, complemented by the bright aroma of orange zest.
Warm cinnamon and nutmeg tie the flavors together, making them ideal for holiday baking, gifting, or cozy autumn snacking.
Each bite delivers a perfect balance of sweet, tart, and spiced warmth.
Ingredients:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups old-fashioned oats
- 1 cup dried cranberries
- ½ cup chopped walnuts
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs, vanilla, and orange zest until combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix into wet ingredients.
- Fold in oats, cranberries, and walnuts. Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
- Bake 12–14 minutes, until edges are lightly golden and centers are set. Cool 5 minutes before transferring to a wire rack.
Cranberry walnut oatmeal cookies with orange zest combine tart fruit, crunchy nuts, and warm spices for a festive fall treat.
Chewy and fragrant, they’re perfect for seasonal gatherings or a cozy afternoon snack.
Stored in an airtight container, they remain fresh and flavorful for several days.
Caramel Pecan Oatmeal Cookies
These indulgent cookies feature chewy oatmeal, buttery caramel chunks, and crunchy toasted pecans.
Cinnamon and a hint of salt balance the sweetness, creating a rich, comforting fall flavor.
Ideal for dessert platters, gifting, or an autumn afternoon treat, these cookies are soft, flavorful, and packed with layers of seasonal delight.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned oats
- 1 cup chopped pecans, toasted
- ½ cup caramel bits or soft caramel pieces
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until smooth. Beat in eggs and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix into wet ingredients.
- Fold in oats, pecans, and caramel chunks. Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
- Bake 12–14 minutes until edges are golden and centers are soft. Cool 5 minutes before transferring to a wire rack.
Caramel pecan oatmeal cookies offer a chewy, buttery texture with sweet caramel and nutty richness.
Their aromatic cinnamon undertones make them a perfect fall indulgence.
Stored properly, they remain soft and flavorful, ideal for gifting or savoring with warm drinks on crisp autumn days.
Chocolate Chai Oatmeal Cookies
These cookies blend the warmth of chai spices with rich semi-sweet chocolate chunks for a unique fall flavor.
Chewy oats provide structure and texture, while cinnamon, ginger, cardamom, and cloves infuse each bite with cozy seasonal spice.
They’re perfect for afternoon tea, dessert plates, or a comforting homemade treat during chilly autumn days.
Ingredients:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- 3 cups old-fashioned oats
- 1 cup semi-sweet chocolate chunks
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until smooth. Beat in eggs and vanilla.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Gradually fold into wet ingredients.
- Stir in oats and chocolate chunks until evenly distributed. Drop rounded tablespoons onto prepared sheets, spacing 2 inches apart.
- Bake 12–14 minutes until edges are lightly golden and centers are soft. Cool 5 minutes before transferring to a wire rack.
Chocolate chai oatmeal cookies combine rich chocolate with aromatic chai spices, creating a cozy, sophisticated fall treat.
Chewy and fragrant, they’re perfect for enjoying with tea, coffee, or sharing with friends.
Stored in an airtight container, they remain soft and flavorful for several days.
Brown Butter Bourbon Oatmeal Cookies
These cookies feature nutty brown butter, rich oats, and a splash of bourbon for an adult-friendly fall treat.
Warm spices like cinnamon and nutmeg enhance the depth of flavor, while chewy oats create satisfying texture.
Ideal for cozy nights, holiday gatherings, or gifting to friends who appreciate a gourmet twist on a classic cookie.
Ingredients:
- ½ cup unsalted butter
- ½ cup vegetable oil
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups old-fashioned oats
- ½ cup chopped pecans
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt butter in a saucepan over medium heat until golden brown and aromatic. Allow to cool slightly.
- In a large bowl, combine browned butter, oil, brown sugar, and granulated sugar. Beat in eggs, vanilla, and bourbon.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix into wet ingredients.
- Fold in oats and pecans. Drop rounded tablespoons onto prepared sheets, spacing 2 inches apart.
- Bake 12–15 minutes until edges are golden and centers remain soft. Cool 5 minutes before transferring to a wire rack.
Brown butter bourbon oatmeal cookies are rich, aromatic, and full of autumn warmth.
The combination of toasted nuts, chewy oats, and a hint of bourbon creates a luxurious flavor.
Stored in an airtight container, they remain soft and perfect for sharing or savoring with a cozy drink.
Spiced Caramel Apple Oatmeal Cookies
These cookies feature tender oats, spiced apples, and gooey caramel pieces for the ultimate fall indulgence.
Cinnamon, nutmeg, and ginger enhance the natural sweetness of the apples, while caramel provides a soft, melt-in-your-mouth surprise in each bite.
Perfect for holiday cookie platters or cozy autumn evenings.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 cups old-fashioned oats
- 1 cup peeled, diced apple
- ½ cup caramel bits or soft caramel pieces
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until smooth. Beat in eggs and vanilla until combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually mix into wet ingredients.
- Fold in oats, diced apples, and caramel pieces. Drop rounded tablespoons onto prepared sheets, spacing 2 inches apart.
- Bake 12–14 minutes until edges are golden and centers are soft. Cool 5 minutes before transferring to a wire rack.
Spiced caramel apple oatmeal cookies are tender, chewy, and perfectly balanced with sweet apples and soft caramel.
Their fragrant spices make them a quintessential fall treat.
Stored in an airtight container, they maintain freshness, making them perfect for sharing or enjoying on crisp autumn afternoons
Espresso Chocolate Chip Oatmeal Cookies
These cookies combine the bold flavors of espresso with semi-sweet chocolate and hearty oats for a sophisticated autumn treat.
Chewy and aromatic, the subtle coffee flavor enhances the chocolate, while cinnamon adds warmth.
Perfect for coffee lovers, holiday cookie swaps, or a cozy afternoon pick-me-up.
Ingredients:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until smooth. Beat in eggs and vanilla. Dissolve espresso powder in a teaspoon of hot water and add to the mixture.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix into wet ingredients.
- Fold in oats and chocolate chips. Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
- Bake 12–14 minutes until edges are lightly golden and centers are soft. Cool 5 minutes before transferring to a wire rack.
Espresso chocolate chip oatmeal cookies are chewy, rich, and full of fall sophistication.
The combination of coffee and chocolate creates a cozy, indulgent flavor perfect for autumn afternoons or holiday gatherings.
Stored in an airtight container, they stay soft and flavorful for several days.
