Ingredients:

  • 250g Honeycrisp apples, finely diced
  • 1 tbsp (14g) unsalted butter for sautéing
  • 2 tsp ground cinnamon, divided
  • 1 tsp lemon juice
  • 0.5 cup (113g) unsalted butter, softened
  • 0.75 cup (150g) light brown sugar, packed
  • 0.25 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1.5 cups (120g) Old Fashioned rolled oats
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.25 tsp ground nutmeg

Instructions:

  1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add diced apples, 1 teaspoon of cinnamon, and lemon juice. Sauté for 3–5 minutes until water evaporates and apples are slightly softened. Spread on a plate to cool completely.
  2. In a large mixing bowl, whisk 0.5 cup of softened butter with brown sugar and granulated sugar until the mixture reaches a wet sand consistency.
  3. Beat in the egg and vanilla extract vigorously until the mixture lightens in color and becomes smooth.
  4. In a separate bowl, combine flour, rolled oats, baking soda, salt, the remaining 1 teaspoon of cinnamon, and nutmeg.
  5. Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the cooled sautéed apples.
  6. Scoop 1.5 tablespoon portions of dough onto baking sheets lined with parchment paper.
  7. Bake at 350°F (175°C) for 12 minutes or until edges are golden brown. Let cool on the sheet for 5 minutes before transferring to a wire rack.