This thick, soft, and chewy Apple cookie is bound to be your new favorite cake for falling!

Have you ever had each day where you felt like nobody worked in your favor? I visited the shop early to urge some groceries and had to figure within the kitchen testing recipe. After some unsuccessful prescription attempts, i might throw a towel once I saw some apples and a grain container sitting on my table.


I immediately gathered some oatmeal pastry ingredients and made a batch, then threw in some chopped apples. After this out of the oven, I felt like I had finally a winning recipe. But once I took a baking bite? I immediately knew I had a winning recipe!

I won't admit what proportion cake I actually eat, but lets just say I even have to require the remainder to figure to urge them out of the house as quickly as possible.

Just like a number of my other cake recipes, I let the dough cool within the fridge for about half-hour. Not only makes the dough a touch easier to figure with, but the cakes also bake thicker too.



  • 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
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1/2 cup (100 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cup (175 grams) old-fashioned rolled oats
  • 1 medium apple (120 grams) peeled, cored, and chopped into small pieces


  1. In a large bowl, mix together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
  2. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until smooth. Add in the egg and vanilla, making sure to mix well after each ingredient.
  3. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Mix in the oats, then the chopped apple until fully combined.
  4. Cover and refrigerate the dough for at least 30 minutes.
  5. Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silipat mat.
  6. Remove the dough from the refrigerator and scoop two tablespoon sized pieces of dough onto the prepared baking sheets.
  7. Baked at 350 for 12-14 minutes.
  8. Remove from the oven and allow to cool on the baking sheet for about 5 minutes, then transfer the cookies to a wire rack to finish cooling.

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