Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs (100g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground nutmeg
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (210g) old-fashioned rolled oats
  • 1 cup (150g) Granny Smith apple, finely diced
  • 1/2 tsp (2g) ground cinnamon

Instructions:

  1. Toss the diced apples with 1/2 tsp cinnamon in a small skillet over medium heat for 3–5 minutes to remove excess moisture, then set aside to cool slightly.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is pale and creamy.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the white streaks of flour disappear.
  6. Gently fold in the rolled oats and the prepared cinnamon apples using a spatula.
  7. Drop rounded tablespoons of dough (about 2 tbsp per cookie) onto parchment-lined sheets, spacing them 2 inches apart.
  8. Bake in a preheated oven at 350°F (175°C) for 12–14 minutes until edges are golden.