Apple Cider Oatmeal Cookies

18 servings
30 min

These apple cider oatmeal cookies are soft & cake-like in the middle with slightly crispy edges. Made with real apples and hints of cinnamon and nutmeg, they’re the perfect fall treat with a glass of hot apple cider!

These apple cider oatmeal cookies really hit the spot with a hot cup of tea on a cool fall afternoon.

I probably should have given away half the batch so that I didn’t continue to eat them but I can’t stop, won’t stop ;).

I found the trick to getting that apple cider flavor is by using apple cider drink mix instead of liquid apple cider. The flavor is much more concentrated, giving these oatmeal cookies their apple cider flavor.

Apple Cider Oatmeal Cookies
Recipe details
  • 18  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups rolled old fashioned oats (not quick or instant oats)
  • 2, 7.4 ounce packets instant apple cider mix, such as Alpine Spiced Apple Cider
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup apples, diced very small, such as Granny Smith or Honeycrisp
  • 1/2 cup butterscotch chips (optional)

Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
In a medium mixing bowl whisk together flour, oats, apple cider mix, cinnamon, nutmeg, baking soda and salt until combined.
In your bowl of a stand mixer fitted with the paddle attachment (or using a hand blender) cream together butter and brown sugar until combined. Mix in the egg and vanilla extract.
Add flour mixture to butter mixture and mix just until combined. Stir in the apples and butterscotch chips (if using).
Using a medium cookie scoop or large spoon, scoop about 2 tablespoons of cookie dough into your hand and roll into a ball. Place on baking sheet and gently flatten slightly with your fingers. (Be sure to place cookies about 2 inches apart.)
Bake 14-16 minutes, rotating baking sheets halfway through, until cookies are lightly browned on the bottom and edges.
Let cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
  • *Cookies can be stored in an airtight container or plastic bag for up to 1 week or in the freezer up to 3 months.
Wine a Little Cook a Lot
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