Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (130g) old fashioned rolled oats
  • 3/4 cup (110g) dried cranberries
  • 1 medium apple, peeled and finely diced (approx. 3/4 cup / 110g)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and brown sugar until the mixture looks pale and fluffy.
  3. Beat in the egg and vanilla extract until fully combined and smooth.
  4. Whisk in the flour, baking soda, cinnamon, nutmeg, and salt directly into the wet ingredients. Stir until just combined—do not overmix.
  5. Fold in the rolled oats using a spatula.
  6. Gently stir in the diced apples and dried cranberries until they are evenly distributed throughout the thick dough.
  7. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  8. Bake for 12–14 minutes until the edges are a light mahogany-brown, but the centers still look slightly soft.
  9. Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack.