Description

Salted Caramel Apple Oatmeal Cookies

Name: Salted Caramel Apple Oatmeal Cookies
Ingredients: 1 cup (2 sticks) unsalted butter, softened; ¾ cup brown sugar (packed); ½ cup granulated sugar; 2 large eggs (room temperature); 1 ½ tsp vanilla extract; 1 ½ cups all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; ½ tsp salt; 3 cups old-fashioned rolled oats; 1 cup chopped apples (peeled & patted dry OR 1 cup dried apples, chopped); 1 cup soft caramel candies, chopped (tossed in 1 tsp flour to prevent sinking); Caramel sauce, for drizzling (optional); Flaky sea salt, for topping (optional)

Chewy, cinnamon-spiced oatmeal cookies loaded with tender apple bites, gooey caramel pockets, and finished with a drizzle of caramel and a sprinkle of flaky sea salt. The ultimate cozy fall cookie!

Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar (packed)
½ cup granulated sugar
2 large eggs (room temperature)
1 ½ tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
3 cups old-fashioned rolled oats
1 cup chopped apples (peeled & patted dry OR 1 cup dried apples, chopped)
1 cup soft caramel candies, chopped (tossed in 1 tsp flour to prevent sinking)
Caramel sauce, for drizzling (optional)
Flaky sea salt, for topping (optional)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter & sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
Add eggs & vanilla: Beat in eggs one at a time, then mix in vanilla. Scrape down the bowl as needed.
Mix dry ingredients: In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
Combine: Gradually add dry mixture to the butter mixture. Mix until just combined (don’t overmix).
Fold in goodies: Stir in oats, apples, and chopped caramels.
Scoop & bake: Drop rounded 1.5 Tbsp dough balls onto prepared sheets, spacing 2 inches apart. Bake 10–12 minutes, until edges are golden but centers still look slightly soft.
Cool: Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack.
Finish: Drizzle with caramel sauce and sprinkle lightly with flaky sea salt.

Notes

Apple choice: Use Granny Smith for tartness or Honeycrisp/Fuji for sweetness.
Gluten-Free: Substitute a 1:1 gluten-free flour blend and certified GF oats.
Nutty Crunch: Add ½ cup chopped pecans or walnuts.
White Chocolate Twist: Swap caramel pieces for 1 cup white chocolate chips.
Storage: Store airtight at room temp for 4 days. Freeze baked cookies up to 3 months.

Nutrition

Calories: 190 cal Per Serving
Fat: 8g
Carbohydrates: 28g
Protein: 2g