Caramel Apple Oatmeal Cookies
How to Make Caramel Apple Oatmeal Cookies
We’re going to be using the classic creaming method for cookies to make the caramel apple cookies. The cookie base is a pretty standard drop cookie and we’re going to add all kinds of add-ins to make them fall flavored!
Step 1: Cream Together Butter and Sugar
Cream together the butter and sugar until light and fluffy. You want to cream for a good 3 minutes until the mixture lightens in color.
We are using dark brown sugar in these cookies to give them the most chew and molasses flavor. If you only have light brown sugar on hand, that will work, but dark brown is best for these cookies.
Step 2: Mix in the Egg and Vanilla
Mix in the egg and vanilla extract into your mixing bowl until well combined.
Step 3: Mix in the Dry Ingredients
Next, mix in all the spices and then the flour. Once you add the flour into the mixture you want to mix until just combined. The more you mix once the flour is added, the tougher you cookie will be.
Step 4: Add the Mix-Ins
Add the shredded apple, caramel pieces, and slivered almonds if you’re using. For the caramel pieces, I used a bag of the Werther’s Originals soft caramels and cut them up into small pieces. You could also use caramel chips if you can find them.
Step 5: Bake
Scoop large mounds of dough onto parchment lined baking sheets and bake. Remove from the oven when the edges are set and the middles still look slightly gooey.
Sometimes the caramel pieces will start to melt out of the cookies. I like to take a spoon and spray it with some non-stick spray and then use it to push the caramel back into the cookie right when they come out of the oven.
- 1 stick (113 gr) unsalted butter, softened
- 3/4 cup (170 gr) dark brown sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/4 cup (150 gr) ap flour
- 1 1/2 cups (150 gr) quick oats (*can also use rolled oats, but I like the texture quick oats gives to this cookie more. Or you can pulse rolled oats in a food processor several times)
- 2 cups (about 225 gr) finely shredded apple without the peel (this will take about 2 small or 1 large apple. A firm baking apple like a granny smith will work best)
- 3/4 cup caramel pieces (130 gr, I used a 4.5 oz bag Werther's Original Soft Caramels and cut them into small pieces)
- 1/2 cup (60 gr) slivered almonds (*optional)
- Preheat the oven to 375 F (190 C).
- In the bowl of a stand mixer fit with the paddle attachment, or a large bowl with a hand mixer. Cream the butter and sugar together on medium/high speed until light and fluffy- about 3 minutes. Add in the egg and vanilla extract and mix until combined.
- Add the salt, baking soda, baking powder, cinnamon, and nutmeg into the mixing bowl. Mix until just incorporated. Scrape down the sides of the bowl. Mix in the flour until just incorporated. Do not over-mix.
- Add the oats, shredded apple, caramel pieces, and slivered almonds if using. Use a silicone spatula to fold the rest of the ingredients in until evenly distributed.
- Scoop large mounds of dough onto parchment lined baking sheets. I like to use about 3 TBSP per cookie.
- Bake at 375 F (190 C) for 10-14 minutes, until lightly browned. Some of the caramel pieces will likely start melting out of the cookies. I like to take a spoon and spray it with non-stick spray and then use it to push the melted caramel back into the cookie right when they come out of the oven.
- Allow to cool for 5 minutes on the baking sheets before moving them to cooling racks to cool completely.
- Store cooled cookies in an airtight container at room temperature for 3-4 days.
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Amount Per Serving: Calories: 123Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 218mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 2g