Caramel Apple Oatmeal Cookies
Delightful cookies combining sweet apples and rich caramel, perfect for the cozy fall season.
Ingredients
Dry Ingredients
- 1 cup oatmeal Quick or rolled oats work best.
- 1 cup all-purpose flour Can substitute with gluten-free flour if needed.
- 1/2 cup brown sugar Packed for better sweetness.
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup butter, softened Room temperature for easy mixing.
- 1 large egg Preferably at room temperature.
- 1 teaspoon vanilla extract
- 1 cup diced apples (fresh or canned) Use any variety, tart apples recommended.
- 1/2 cup caramel bits or sauce If using sauce, drizzle over cookies post-baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the oatmeal, flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture until everything is combined.
- Fold in the diced apples and caramel bits, ensuring they are evenly distributed.
Baking
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving about 2 inches between each spoonful.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Cookies can be stored at room temperature for 3-5 days, in the refrigerator for up to a week, or frozen for up to 3 months. Reheat in the oven for best texture.