Apple caramel oatmeal cookies
Apple caramel oatmeal cookies are perfect for the fall season. They are soft, chewy, and packed with fall flavors like apple, caramel, cinnamon, and oats.
Servings: 12 cookies
Calories: 248kcal
Equipment
Ingredients
Ingredients for the caramel sauce
- ½ cup sugar
- 3 tablespoons water
- 3 tablespoons unsalted butter
- ½ cup heavy cream
- ½ teaspoon salt
Ingredients for the apple caramel oatmeal cookies
- 1 stick butter
- ¾ cup sugar
- 1 egg
- 2 tablespoons honey
- 1 ½ cup rolled oats
- 1 cup flour
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 small apple
- ¼ cup pecan chopped
- 6 caramels optional & cut into small pieces
Instructions
How to make the caramel sauce
- Add sugar and water to a heavy-bottomed pan. Stir on low heat until bubbles form and the sugar is completely dissolved.
- Turn the heat up to medium-low and heat the sugar until it is dark amber in color or, if you're using a candy thermometer until it reaches 350F (175 C).
- Add the heavy cream and butter and stir until completely combined. If lumps start to form you can turn the heat back on and stir until you have a smooth sauce.
- Stir in the salt and vanilla and pour the caramel into a heatproof bowl to cool.
How to make the apple caramel oatmeal cookies
- Preheat your oven to 350 F (175 C).
- Add the butter and sugar to a large bowl and beat until light and fluffy. This can take a while, so I recommend using a hand or stand mixer.
- Next, we add the egg, vanilla extract, and honey. Mix until completely combined.
- When the wet ingredients are completely incorporated, add all the dry ingredients. Stir until combined but make sure not to overwork the dough.
- Add the apple, caramel, and pecan and fold them into the dough.
- Scoop out the dough and form little balls. I like to use two tablespoons per cookie or a small ice cream scoop to ensure my cookies are all the same size.
- Place them on a lined tray before baking them for about 12-15 minutes until golden.
- Let them cool for a few minutes before transferring the cookies to a cooling rack to cool completely.
- When cooled, drizzle some caramel sauce over the top.
Notes
- Don't skip chilling the dough. If you bake them immediately, they will spread. They are still delicious, but they will look different and be more crispy.
- While you can use any apple you like, I recommend using a crisp, slightly tart apple like Granny Smith to cut the sweetness of the caramel.
- If you're a fall fanatic, you can replace the cinnamon with apple pie spice, pumpkin pie spice, or speculaas spice mix!
- Stored in an airtight container, these cookies will last up to five days!
Nutrition
Calories: 248kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 173mg | Potassium: 76mg | Fiber: 2g | Sugar: 24g | Vitamin A: 257IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg