Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, nutmeg (if using), and salt. Set aside.
- Cream the Butter and Sugars:
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped apple, dried cranberries, and nuts (if using).
- Form the Cookies:
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon.
- Bake:
- Bake for 12-15 minutes, or until the cookies are golden brown around the edges and set in the center. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy these cookies warm or at room temperature. They can be stored in an airtight container at room temperature for up to a week.
These Apple, Cranberry, and Oat Cookies are a delightful mix of flavors and textures, with the tartness of the cranberries complementing the sweetness of the apples and the chewiness of the oats. Perfect for fall or any time of year!