Prepare the apple, and then toss it in the vinegar. Set aside.

Whisk together the flours, cinnamon, cloves, baking soda and salt. Mix in the oats. Set aside.

Beat the butter (I prefer a stand mixer) until creamy. Scrape the sides and bottom of the bowl, and beat in the brown sugar. Scrape again and beat in the granulated sugar. Scrape again and beat in the egg and brandy.

With the mixer on the lowest speed (or using a wooden spoon), add the flour mixture in 3 additions. Before the last addition is fully incorporated, add the apple chunks. Then add in the white chocolate and cinnamon chips. Mix until fully incorporated, scraping the bowl as needed, but do not overbeat.

Transfer the dough to an airtight container, seal, and place in the fridge for anywhere from 1 hour to 3 nights.

When you are ready to bake, preheat the oven to 350 F. Scoop 2-tablespoon-sized balls of dough onto a silicone or parchment lined cookie sheet. I prefer 6 cookies to a sheet. Bake for 12-14 minutes, until set and starting to brown at edges.

Let sit for 5 minutes on pan to cool before serving, or let let cool completely on pan.