Ingredients:

  • 1 cup (225g) unsalted butter, room temperature
  • 1 cup (200g) light brown sugar, packed
  • 0.5 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla bean paste or extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 3 cups (270g) old fashioned rolled oats
  • 1.5 cups Granny Smith or Honeycrisp apples, peeled and finely diced (approx. 2 medium apples)

Instructions:

  1. Prep the apples. Peel and dice the apples into uniform 1/4 inch (approx. 6mm) cubes. Pat the diced apples dry with a paper towel until no visible moisture remains.
  2. Cream the fats. In a stand mixer, cream the 225g butter, 200g brown sugar, and 100g granulated sugar on medium high speed for at least 3 minutes until the mixture looks pale and fluffy.
  3. Incorporate liquids. Add the egg and 1 tsp vanilla to the butter mixture, beating until the yellow streaks disappear.
  4. Blend dry components. Whisk together the 190g flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl, then slowly incorporate into the wet ingredients until just combined.
  5. Add texture. Fold in the 270g rolled oats and the dried apple pieces until evenly distributed throughout the dough.
  6. Let it rest. Allow the dough to rest for 10 minutes at room temperature until the oats feel slightly softened. Note: This prevents the cookies from spreading too thin.
  7. Scoop the dough. Scoop 2 tablespoon portions of dough onto parchment lined baking sheets, leaving 5cm of space between them.
  8. Bake the batch. Bake at 175°C (350°F) for 12 minutes until the edges are golden brown and the centers look set but soft.
  9. Cool properly. Let the cookies sit on the hot pan for 5 minutes until they are firm enough to move, then transfer to a wire rack. > Chef's Note: If your kitchen is particularly warm, that 10 minute rest is even more crucial. If the butter starts to look shiny or melted before the cookies go in the oven, pop the tray in the fridge for 5 minutes to firm it back up. Best Sticky Toffee Apple Cake with Caramel Sauce Brown Sugar Sea Salt Drizzle — Meet the best autumn apple dessert This moist spiced apple cake with caramel ...Christmas Cookies: Classic Cut-Out Sugar Cookie Recipe — Master the best Christmas Cookies with this buttery vanilla cut-out recipe. T...How to Bake Apple Muffins with Cinnamon Sugar: A Delicious Morning Treat — Craving warmth in your kitchen? Try my beloved Baking Apple Muffins with Cinn... $img_2$