Apple Cinnamon Oatmeal Cookies (Printer-Friendly Version)

# What You'll Need:

01 - 2 cups (260g) all-purpose flour
02 - 2 cups (175g) uncooked quick cook oats
03 - 3/4 teaspoon baking soda
04 - 1 3/4 teaspoons ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon salt
07 - 3/4 cup (168g) unsalted butter, room temperature
08 - 3/4 cup (168g) packed light brown sugar
09 - 1/2 cup (104g) granulated sugar
10 - 2 large eggs
11 - 2 teaspoons vanilla extract
12 - 2 cups (213g) peeled, cored and diced Granny Smith apples

# Let's Cook!:

01 - Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
02 - In a medium sized bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg and salt. Set aside.
03 - In a large mixer bowl, cream the butter with both brown and granulated sugars on medium speed until light in color and fluffy. You should be able to see the change in color and texture as it becomes properly creamed.
04 - Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until well combined.
05 - Add the dry ingredients mixture to the wet ingredients and mix until the dough is just combined. Be careful not to overmix.
06 - Stir in the diced apples. The dough will be thick but sticky due to the moisture from the apples.
07 - Create 2 tablespoon (about 30g) sized balls of cookie dough. You can either scoop them and drop them onto the cookie sheet, or roll them into balls for a nicer shape after baking. If the dough is too sticky, refrigerate it for 20-30 minutes before rolling.
08 - Bake cookies for 9-12 minutes or until the edges are lightly golden and the centers are just set. Don't overbake. The cookies will be slightly puffy when you take them out of the oven but will flatten a bit as they cool.
09 - Remove cookies from the oven and allow them to cool on the baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

# Recipe Notes:

01 - These cookies are best eaten within 2-3 days. They get softer over time due to the moisture in the apples.
02 - You can use quick cook oats or old fashioned oats. The old fashioned oats will give a slightly firmer and chewier texture.
03 - For this recipe, you'll need 1-2 large apples. While Granny Smith works well, other varieties like Honeycrisp or Fuji are also good options.
04 - When storing, place parchment paper between layers to prevent cookies from sticking together.

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