Preheat the oven to 350º Fahrenheit and line cookie sheets with parchment paper or a non-stick baking mat.
In a medium bowl whisk together the flour, cornstarch, oats, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugars until light and fluffy.
Add the eggs and vanilla and mix until smooth.
Slowly mix in the dry ingredients until just combined. Fold in the apples.
Using a cookie scoop, drop the dough onto the cookie sheets, leaving about 2-3 inches between each cookie.
Chill the dough for at least 1 hour.
Bake for 10-12 minutes in the preheated oven.
Let cool for 5 minutes on the baking sheets, then remove to wire racks to cool completely.
Store in an airtight container at room temperature.
Notes
If you have a stand mixer, I recommend using it for this recipe in order to cream the butter and sugar mixture well. Use the paddle attachment.These make 24 large cookies. You can make them smaller and bake for a minute or two less if you'd like.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**