Ingredients:

  • 190g all-purpose flour
  • 1 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.25 tsp nutmeg
  • 0.5 tsp sea salt
  • 170g unsalted butter, softened
  • 200g dark brown sugar, packed
  • 50g granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 270g old fashioned rolled oats
  • 1 cup Granny Smith apple, peeled and shredded (approx. 150g)
  • 150g caramel bits or chopped soft toffee

Instructions:

  1. Peel and shred the Granny Smith apple using a box grater. Place the shredded apple in a paper towel and squeeze gently to remove excess moisture to prevent soggy cookies.
  2. In a large mixing bowl or stand mixer, cream the softened butter with dark brown sugar and granulated sugar for 2-3 minutes until pale and aerated. Beat in the egg and vanilla extract until just combined.
  3. In a separate medium bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and sea salt.
  4. Fold the dry ingredients into the wet butter mixture until no flour streaks remain. Do not overmix.
  5. By hand, gently stir in the old fashioned rolled oats, the prepared shredded apple, and the caramel bits until evenly distributed.
  6. Scoop dough onto parchment-lined baking sheets and bake for approximately 12 minutes until the edges are golden but the centers remain soft. Transfer to a wire cooling rack.