Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden brown.
In a medium bowl, whisk together cinnamon, ground nutmeg, salt, baking soda, and flour. This mixture will be the dry ingredients that form the base of your cookie dough. Set it aside for now.
In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and brown sugar. Beat them on medium speed for about 1 to 2 minutes until the mixture is smooth and creamy.
Add in the egg and vanilla extract, and mix until everything is well combined and smooth.
Gradually add the dry ingredients to the wet mixture, carefully mixing until just combined. Avoid overmixing, as this can lead to tough cookies.
Now, it’s time to incorporate the quick cooking oats. Stir them into the dough until they are evenly distributed throughout.
Next, peel, core, and finely chop your apples. It’s essential to cut them into small pieces so they’re evenly distributed in the cookies.
Gently fold the chopped apples into the cookie dough, ensuring they are mixed in without breaking them apart.
Scoop out tablespoon-sized portions of dough and place them on a cookie sheet lined with parchment paper or wax paper, leaving enough space between each cookie.
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This step helps the cookies maintain their shape while baking.
Once chilled, bake the cookies in the preheated oven for 11 to 15 minutes. Keep an eye on them; you want the bottoms to be slightly golden and the tops to look set.
After baking, allow the cookies to cool on the sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Store any leftover cookies in an airtight container for up to 4 days, or freeze them in a ziploc bag for up to 2 months.
