Fall is finally here with a delicious cookie packed with cinnamon, oatmeal, and fresh apples. My Apple Cobbler Cookies will have your kitchen smelling with the sweet aroma of a freshly baked apple cobbler in the oven. These are beyond amazing, and I’m sure will be a frequent bake as we head into fall baking season this month.

More more more cookies

I’ve been making these giant cookies all year, and there seems to thankfully be no end in sight! Things have been pretty busy all summer working on my second cookbook (set to release in 2022). When it comes to Sundays, I’ve been looking/baking/editing/writing/thinking all about cakes all day long. Normally that’s not a problem (I love cake!), but sometimes you just crave a really good batch of cookies.

Sundays have turned into a cookie day in our home. We love playing board games, watching movies, eating dinner, and studying our Sunday lessons together as a family, and having the smell of freshly baked cookies fill the kitchen is always a delicious addition.

To see all my giant-style cookies, here’s a full list that I know you’ll love!

As for these, I couldn’t help but make a fall flavor this week, and by far these are one of our favorites so far! I cannot wait for you guys to try these.

Pack in the flavor

If you’ve made my giant cookies before, you know we go big – big on flavor, big on add-ins, an big on size! I wanted to create a cookie that tasted just like apple cobbler, so adding in a few essential flavors was super important in getting that perfect taste in each bite.

First, we’re using oatmeal. I used old fashioned oatmeal, and you don’t need to do any cooking beforehand. The dry oatmeal flakes soften up beautifully in the cookie dough while baking. The crumble part of the apple cobbler is always my favorite part, so I wanted to have that ingredient be a star of the cookie. A full cup went in!

Next, I used fresh apples. I was nervous at first, because I didn’t want the apples to go mushy or change the texture of my cookies too much. The remedy for both of these was in the prep beforehand. I chopped up one large honey crisp (you can always use granny smith, here, too), into very small cubes. I’m talking the size of your tiny pinkie nail, or a small plastic bead on a bracelet- they need to be little! I would aim for the size of a chocolate chip. The apples baked up PERFECTLY! They were little pockets of apple taste that still had their flavor, a baked texture, and were still a little bit crisp – just like an apple cobbler.

Lastly, you’re going to need cinnamon chips. I know, I know, they aren’t as easy to find as they used to be. I should have stocked up when they had them readily available at Walmart and Smiths a long time ago. These cinnamon chips pack such a perfect flavor for these cookies, so if you can find them, they will be a HUGE hit! I’ve been able to find them at my local baking stores (just call ahead), and always on Amazon or other online stores.

With fall being right around the corner, you should be able to find them easier – so stock up!

(image source – Walmart.com)

(Here’s a link to the cinnamon chips)

I feel like with these three add-ins, along with a touch of cinnamon, these cookies really nailed the Apple Cobbler flavor perfectly!

As with all of my giant cookies, keep the dough the size of a baseball, and know that the texture will be crisp and golden on the outside, and thick and gooey on the inside. It will stay pretty soft for a few days on the inside.

We kept a couple and shared the rest with a few friends and family members. We’re already wishing for more, so I’m sure another batch is happening this week in our kitchen.

That’s it! We hope you feel ready for fall with these incredibly delicious cookies, and make some fun plans with your loved ones this month to enjoy everything this beautiful season has to offer.

Get the Recipe: Apple Cobbler Cookies

Fall is here in a perfect apple cobbler cookie! Thick, soft, giant apple cobbler cookies packed with cinnamon chips, oatmeal, and apples are the ultimate fall cookie not only for big size, but for big flavor!
Servings: 8 large cookies
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Ingredients
 

  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon caramel extract
  • 1 teaspoon pure vanilla
  • 2 eggs cold
  • 2 teaspoons cinnamon
  • 3 1/2 cups all purpose flour, you may use half cake flour here, if you wish
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 cup old fashioned oats, uncooked
  • 1 cup cinnamon chips
  • 1 cup finely cubed honey crisp or green apple , I finely cubed one apple, then measured it afterwards
  • pinch sea salt (optional)

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!) traditional not convection bake.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the caramel extract, vanilla and eggs one at a time, whipping up well between each egg addition. Scrape down the sides of the bowl.
  • Add in the cinnamon, flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of cinnamon chips, then on the lowest speed, add in the oatmeal, cinnamon chips, and finely cubed apples into the cake batter. Mix until just barely combined. Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the cinnamon chips, and sprinkle on a touch of sea salt (optional).
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!

Notes

If your cookies are flat, you may need to check the expiration date on your baking soda. It should be purchased within the last month for max freshness. 
Finely cubing the apples is key! They need to be small enough so they can bake through in their quick trip in the oven. 
Cinnamon chips can be found at most specialty baking stores or always online via Amazon, etc. 
Because there are fresh apples in these cookies, I suggest storing them in the fridge in an airtight container. 

As always, if you make my cookies, I’d love to see and join in on the fun! Make sure to tag @bakingwithblondie or #bakingwithblonde on Instagram.

Happy Baking!

xo,

Mandy