Preheat oven to 350°F.

In a medium-sized bowl sift together 2/3 cup of all-purpose flour, 3/4 cup of oat flour, 1 1/4 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cardamom, and 1/4 teaspoon ground nutmeg.

Stir in 1 2/3 cups rolled oats, 1/4 cup steel-cut oats, 1 cup of toasted pecan pieces, and 1 cup dried cinnamon apples; set aside.

In the bowl of a stand mixer cream together 2 sticks of unsalted butter that are soft but still cool, 2/3 cup brown sugar, 1/2 cup white sugar, 1 1/2 teaspoon of kosher salt, 1 1/4 teaspoon baking soda, and 1 tablespoon of vanilla extract on low speed to moisten.

Increase speed to medium for 30 seconds and then add 1 large egg straight from the fridge and continue to beat until smooth.

Reduce speed back to low and add the dry ingredients and mix until combined.

The dough will be very stiff.

Scoop 2 tablespoon portions of dough onto parchment-lined cookie sheets.

In a small bowl combine 1/4 cup of sugar and 3/4 teaspoon of ground cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground cardamom, 1/8 teaspoon of ground nutmeg.

Sprinkle each ball of dough with the spiced sugar.

Bake for 12-15 minutes until golden around the edges, the middles might appear underdone.

Let rest for 10 minutes on cookie sheets before transferring to a cooling rack.

Enjoy the flavors of fall with a nice cold glass of milk or a hot cup of coffee or cider!

You can freeze the dough for later as well, just unthaw the dough before baking.