Apple Cider Oatmeal Cookies (Soft & Chewy)
These apple cider oatmeal cookies are soft, chewy, and full of cozy fall flavor thanks to reduced apple cider and real oat texture. Bakery-style and lightly spiced, they feel familiar in the best way while still being clearly homemade. Perfect on their own or as the base for a more indulgent sandwich cookie.
Ingredients
Apple Cider Reduction
- 2 cups apple cider
Apple Cider Oatmeal Cookies
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup reduced apple cider cooled
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2½ cups old-fashioned rolled oats
Instructions
- Pour the apple cider into a small saucepan and bring to a simmer over medium heat. Let it reduce until thickened and concentrated, about 15 to 20 minutes. You should end up with about ⅓ cup. Set aside and allow to cool completely before using.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla and ¼ cup cooled apple cider reduction.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture and mix just until combined. Fold in the oats.
- Scoop dough into 2-tablespoon portions and place on prepared baking sheets, leaving space for spreading.
- Bake for 10 to 12 minutes, until the edges are set but the centers are still soft.
- Brush a small amount of apple cider reduction over the cookies right out of the oven for deeper apple flavor and a bakery-style finish. This adds moisture and boosts the apple flavor. Let the cookies sit for a few minutes so the cider absorbs.
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