- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 3/4 cups (175 grams) old-fashioned rolled oats
- 1/2 cup (115 grams) unsalted butter softened
- 1/2 cup (100 grams) light brown sugar packed
- 1/4 cup (50 grams) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (120 grams) chopped apple
Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt until well combined. Stir in the old-fashioned rolled oats and set aside.
Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until fully combined. Mix in the egg and vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the chopped apple until fully incorporated into the cookie dough.
Using a 1.5 tablespoon cookie scoop, scoop balls of the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
Bake for 12 to 15 minutes or until the tops of the cookies are set.
Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
To Freeze The Cookie Dough: Line a large baking sheet with parchment paper, and scoop the cookie dough onto it. Slightly flatten each ball of cookie dough, then place the baking sheet with the cookie dough in the freezer. Once the dough is frozen, store it in a freezer bag or container in the freezer for up to 3 months. When you’re ready to bake the cookie dough, you can bake it from frozen and just add 1 to 2 extra minutes to the baking time.
To Freeze The Baked Cookies: Once the cookies have cooled completely, you may store them in a freezer bag in the freezer for up to 3 months. For extra reassurance that they don’t stick to each other, place a piece of parchment paper between each layer of cookies. When you’re ready to enjoy the cookies, place them on the counter for a few hours and allow them to come to room temperature.
Nutmeg: If you don’t have any ground nutmeg on hand, you may replace it with an extra 1/4 teaspoon of ground cinnamon or omit it from the recipe.
Egg: It’s best to use a room temperature egg in this cookie dough. You can bring your egg to room temperature quickly by placing it in a bowl of warm water for 5 to 10 minutes.
Apple: 1 medium apple will yield about 1 cup of chopped apples. You may use any kind of baking apple in these cookies, my favorite options are Honeycrisp, Fuji, or Granny Smith.