Ingredients:

  • 1 cup (150g) Granny Smith apples, peeled and diced into 8mm cubes
  • 1/2 cup (125g) unsweetened applesauce
  • 1 tsp (2.6g) ground cinnamon
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) dark brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (90g) rolled oats (old fashioned)
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (1.3g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Place the unsweetened applesauce in a small saucepan over medium heat. Simmer for 5–7 minutes, stirring occasionally, until it thickens and reduces by about a third. Remove from heat and stir in 1 tsp of cinnamon.
  2. Peel and dice the Granny Smith apples into uniform 8mm cubes and set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy (about 2–3 minutes).
  4. Add the egg and vanilla extract, beating on medium speed until fully combined and smooth.
  5. In a separate medium bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until no streaks of flour remain.
  7. Gently fold in the diced apples and the reduced applesauce until evenly distributed.
  8. Scoop dough onto parchment-lined baking sheets and bake for 15 minutes or until edges are mahogany-colored.