📖 Instructions

1. Alright, lets get started! First, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper; this prevents sticking and makes cleanup easier. Trust me, you'll appreciate it later!
2. In that large mixing bowl, cream together the softened butter and both sugars (granulated and brown) until the mixture is light and fluffy. I like to use an electric mixer for this, but a good ol' whisk and some elbow grease work just as well.
3. Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed. No one likes a lumpy cookie!
4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This ensures that the dry ingredients are evenly distributed throughout the dough.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies, and we want them soft and chewy. You dont want hockey pucks.
6. Fold in the rolled oats, shredded apple, and chocolate chips. Make sure the apple is peeled and shredded finely so it distributes evenly and doesn't make the cookies soggy.
7. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, leaving some space between each cookie. I usually fit about 12 cookies on a standard baking sheet.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven.
9. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they're still warm and soft.
10. Serve and enjoy! These cookies are delicious warm or at room temperature. Store any leftovers in an airtight container. Be sure to try one fresh out of the oven, that’s where the real magic happens!