Caramel Apple Oatmeal Cookies
By Laura Rege
Yields:
3 dz.
Prep Time:
15 mins
Total Time:
1 hr
Jump to recipeOatmeal isn’t just for breakfast. We’re ditching the raisins and (gasp) chocolate chips for a much-needed seasonal twist on the unsung hero of cookies. This Caramel Apple Oatmeal variation is a welcome bite of crisp fall flavors morning, noon, or night—no judgement.
Made this? Let us know how it went in the comment section below!
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Ingredients
- 1 cup
- 1 1/2 cups
all-purpose flour
- 1 tsp.
- 1/4 tsp.
baking soda
- 1 1/4 tsp.
- 3/4 tsp.
- 1/4 tsp.
kosher salt
- 1/2 cup
(1 stick) unsalted butter, softened
- 1 cup
packed dark brown sugar
- 1/2 cup
granulated sugar
- 2
large eggs
- 1 tsp.
- 1
medium honeycrisp apple, cored, and chopped into 1/4” pieces
- 18
soft caramels, unwrapped
- 5 tsp.
whole milk
Directions
- Step 1In a large bowl, whisk the oats, flour, baking powder, baking soda, cinnamon, ginger, and salt until combined.
- Step 2In another large bowl, beat the butter and sugars until light and fluffy. Add the eggs and vanilla and beat to combine. Add the dry mixture to the wet mixture and beat until just combined. Fold in the apple.
- Step 3Chill the dough for 1 hour until cold and firm.
- Step 4Preheat the oven to 375º with a rack in the upper and lower third and line a few baking sheets with parchment paper. Place heaping tablespoons of dough on the sheets, about 1″ apart.
- Step 5Bake, two trays at a time, rotating and switching racks halfway through, until golden, about 12-15 minutes. Let cool 5 minutes, then use a spatula to transfer cookies to a wire rack, cool completely.
- Step 6In a small microwave safe bowl, combine the caramel and milk. Microwave until just melted, about 1 minute; stir until well combined. Drizzle melted caramel over top of cooled cookies and let cool before eating, at least 20 minutes.
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