Ingredients:

  • 1 cup Unsalted Butter, softened
  • 1 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 tsp Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger (Optional)
  • 2 cups Old-Fashioned Rolled Oats
  • 1 medium Apple (e.g., Gala or Braeburn), peeled, finely diced
  • 1/2 cup Walnuts or Pecans, chopped (optional)

Instructions:

  1. Prepare the Apples: Peel, core, and dice the apple into very small pieces (5mm max). Sauté the diced apple gently in a small pan with 1 tablespoon of the butter and a pinch of cinnamon for 3–5 minutes until slightly softened but not mushy. This reduces excess moisture. Let cool completely.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until thoroughly combined. Set aside.
  3. Cream Butter and Sugars: In the bowl of your stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes until light and fluffy. Stop and scrape down the sides of the bowl frequently. This is critical for cookie structure.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape the bowl again.
  5. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Fold in Mix-Ins: Remove the bowl from the mixer. Use a rubber spatula to fold in the rolled oats, cooled sautéed apples, and chopped nuts (if using). Ensure the mix-ins are evenly distributed throughout the dough.
  7. Chill the Dough: Cover the dough tightly or wrap it in cling film and refrigerate for a minimum of 30 minutes, or up to 24 hours. (Chilling prevents spreading.)
  8. Preheat and Prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop the Dough: Use a 1.5-inch cookie scoop or roll level tablespoons of dough into balls. Place the dough balls onto the prepared baking sheets, leaving about 2 inches (5 cm) between each one.
  10. Bake: Bake cookies for 12–14 minutes, rotating the baking sheets halfway through. The edges should be set and lightly golden brown, but the centres should still look slightly soft and underdone.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes (they will continue to set). Then transfer them carefully to a wire rack to cool completely.