Preheat oven to 350 F. Line two baking sheets with parchment or wax paper, set aside.
In a large mixing bowl, add flour, ground cubeb, baking soda, and salt. Whisk together to mix, then add the rolled oats. Set aside for now.
Using a hand or stand mixer, beat the butter and the two sugars, brown and granulated, until fully combined. Add in the egg and Whiskey Barrel Aged Vanilla and then mix it some more, making sure to scrape down any that sticks to the side of the bowl.
Add the flour and oat mixture to the bowl and mix until combined, then gently fold in the apple bits, working it until they are fully incorporated into the dough.
Using a regular spoon, scoop out small balls of dough, roughly 1½ Tbsp. big, and scoop them onto the prepared baking sheets, getting 12 balls per baking sheet.
Bake the cookie dough for 15 minutes, then remove the cookies and let them rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool fully.
