Start by preheating your oven to 350°F (177°C). Grab a mixing bowl and toss in that room-temperature unsalted butter and brown sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy. This step is critical—creaming the butter with sugar allows for air to embed in the dough, providing that soft texture we crave in cookies.

Next up, we’ll add the egg and vanilla bean paste (or extract) into the buttery mixture. Mix it until fully combined. The vanilla is what makes this cookie smell divine, and the egg binds everything together. Make sure everything is well incorporated.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, old-fashioned rolled oats, ground cinnamon, salt, and ground nutmeg. This whisking not only combines them but also aerates the flour, which is a small trick for making light cookies.

Now, gradually add the dry mixture to the wet ingredients. Mix on low speed until just combined. You don’t want to overmix; little flour specks are welcomed here! The dough should start to resemble a thick batter.

Here comes the star of the show—your Granny Smith apples. Toss them in a bowl with the lemon juice first. This helps to keep them bright and prevents browning. Then, gently fold the apple cubes into the cookie dough.

Using a cookie scoop or two tablespoons, drop spoonfuls of dough onto parchment-lined baking sheets. Make sure to leave enough space between each cookie; they’re going to spread a bit.

Pop them in the oven for 10-12 minutes or until the edges are nice and golden brown. When they come out, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. The aroma wafting through your kitchen will make it all worth it.