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Commercial RecipeCinnamon Chip Apple Cookies


0 minutes
7-1/2 dozen cookies

Oatmeal raisin cookies and apple pie combine triumphantly with all the flavors of fall in these Cinnamon Chip Apple Cookies. With hearty oats, chewy raisins, sweet apple pieces and HERSHEY'S Cinnamon Chips, every bite conjures visions of crisp fall air and colorful leaves. Get these cookies on your fall menu today!

Ingredients & Directions


  • 1 lb. 8 oz.
    unsalted butter, softened
  • 2 lbs.
    light brown sugar
  • 7 oz. (4 large)
  • 2 fl. oz.
    apple juice or water
  • 2 tsp.
    vanilla extract
  • 1 lb. 14 oz.
    all-purpose flour
  • 4 tsp.
    baking powder
  • 2 tsp.
    baking soda
  • 1 tsp.
  • 1 lb. 2 oz.
    quick-cooking oats
  • 2 lbs. 8 oz.
    HERSHEY'S Cinnamon Chips (Item# 14670)
  • 1 lb. 2 oz.
    baking apples, peeled and chopped
  • 12 oz.



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Mix together butter and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs, apple juice and vanilla, mixing until fully incorporated. Blend together flour, baking powder, baking soda and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in oats, HERSHEY'S Cinnamon Chips, apples and raisins. Using #20 scoop, drop dough 2 inches apart on prepared sheet pans. Flatten cookies slightly.


Bake 12 to 15 minutes* or until edges are lightly browned. Cool 5 minutes; remove from sheet pans to wire rack. Cool completely.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 6 minutes of baking.