Ingredients

Equipment Needed

• •Stand mixer or hand mixer
• •Two large baking sheets
• •Parchment paper
• •Medium cookie scoop (1.5 tablespoon capacity)
• •Wire cooling rack

Instructions

1. 1

   Cream butter and sugars

   In a large bowl, beat the softened butter with both sugars using a stand mixer or hand mixer on medium speed. Continue for 3 to 4 minutes until the mixture turns pale and fluffy, scraping down the sides twice. This aeration creates the cookie's tender interior. You'll know it's ready when the mixture looks almost like frosting and has increased noticeably in volume.

   Truly softened butter should yield easily when pressed but still hold its shape. If your butter is cold, cut it into small pieces and let it sit for 30 minutes.
2. 2

   Add eggs and vanilla

   Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture may look slightly curdled after the first egg. Don't worry. Add the vanilla with the second egg and beat until the batter becomes smooth and cohesive again.

3. 3

   Combine dry ingredients

   In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This takes thirty seconds and ensures the leavening and spices distribute evenly. Skip this step and you risk bites of pure baking soda. Trust me on this one.

4. 4

   Build the dough

   Add the flour mixture to the butter mixture and beat on low speed just until the flour disappears. Stop the moment you see no more white streaks. Overworking develops gluten and produces tough cookies. Add the oats and beat briefly on low until just combined, then fold in the chopped dried apples with a rubber spatula, making sure they're distributed throughout the dough.

5. 5

   Chill the dough

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 48 hours. This rest firms the butter, which means the cookies spread less and bake up thicker. Cold dough also allows the oats to absorb some moisture, improving the final texture. If you're impatient, 30 minutes works. If you can wait overnight, the cookies will thank you.

   This is an excellent stopping point. Chilled dough keeps for two days in the refrigerator, letting you bake fresh cookies on demand.
6. 6

   Prepare for baking

   Position racks in the upper and lower thirds of your oven and preheat to 350°F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator about 10 minutes before scooping if it's very firm.

7. 7

   Portion the cookies

   Using a medium cookie scoop or two tablespoons, portion rounds of dough onto the prepared sheets. Space them 2 inches apart. They spread moderately during baking. Flatten each ball slightly with your palm to about 3/4 inch thick. This ensures even baking and that characteristic oatmeal cookie shape.

8. 8

   Bake until golden

   Bake for 12 to 14 minutes, rotating the pans from top to bottom and front to back halfway through. The cookies are done when the edges turn golden brown but the centers still look slightly underdone and puffy. They'll firm as they cool. Resist the temptation to overbake. A cookie that looks perfect in the oven will be dry by the time it reaches the cookie jar.

9. 9

   Cool properly

   Let the cookies rest on the baking sheets for 5 minutes. This allows them to set without becoming hard. Transfer to a wire rack to cool completely. The aroma of cinnamon and apple filling your kitchen is half the reward. The cookies will be slightly soft when warm and chewy when cooled.

Chef Tips

• •Dark brown sugar contains more molasses than light brown, contributing deeper caramel notes that complement the apple and cinnamon. Don't substitute light brown sugar here.
• •Old-fashioned rolled oats are essential. Quick oats disintegrate into the dough, and steel-cut oats stay too firm. You want that distinct chewy oat texture in every bite.
• •For a more intense apple flavor, toss the chopped dried apples with 2 tablespoons of fresh apple cider and let them sit for 15 minutes before adding to the dough. Drain any excess liquid.
• •These cookies ship beautifully. Layer them between sheets of parchment paper in a tin, and they'll arrive intact after several days in transit.

Advance Preparation

• •Dough can be refrigerated for up to 48 hours before baking. The flavor actually improves with an overnight rest.
• •Portioned dough balls freeze beautifully for up to 3 months. Freeze on a sheet pan until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2 minutes to the baking time.
• •Baked cookies keep in an airtight container at room temperature for up to 1 week, though they rarely last that long.
• •To restore softness to cookies that have firmed up, store them overnight with a slice of bread in the container. The cookies will absorb the moisture.

Frequently Asked Questions

Nutrition Information

1 serving (about 45g)