Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.

Combine the flour, oats, baking soda, cinnamon, nutmeg and salt in a medium sized bowl and set aside.

Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it’s ready.

Add the eggs one at a time and mix until well combined after each.

Add the vanilla extract and mix until well combined.

Add the dry ingredients and mix until the dough is just combined. Do not over mix.

Stir in the apples. Dough will be thick, but sticky.

Create 2 tablespoon (about 30g) sized balls of cookie dough until all the cookie dough has been used. You can just scoop them and drop them onto the cookie sheet, or roll them into balls. If you roll them, they have a nicer shape after baking. The dough will stick to your hands a little as you roll it, so you can refrigerate the dough for about 20-30 minutes, then roll the balls, if you’d like. I don’t recommend refrigerating the dough for more than an hour or two, as the moisture from the apples can make the dough harder to work with if it sits for too long.

Bake cookies for 9-12 minutes or until the edges are lightly golden and the centers are just done. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above.

Remove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. Store cookies in an air tight container.

Cookies are best eaten within 2-3 days. They get softer over time, from the moisture in the apples.