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Caramel Apple Oatmeal Cookies

Delicious Caramel Apple Oatmeal Cookies for Cozy Fall Evenings

Indulge in these Caramel Apple Oatmeal Cookies that blend chewy oats, tender apples, and rich caramel, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1.75 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 Tbsp ground cinnamon Adds warmth and flavor.
  • 1 tsp baking soda Can use baking powder (3 tsp) in a pinch.
  • 0.5 tsp salt Enhances flavor; essential for balance.
  • 1.5 cups light brown sugar Coconut sugar offers a lower glycemic index alternative.
  • 0.5 cups granulated sugar Can be omitted for a less sweet version.
  • 2 large eggs Flax eggs can make it vegan.
  • 1 Tbsp vanilla extract Essential for aroma and flavor.
  • 3 cups old-fashioned rolled oats Quick oats can be used, but won't be as chewy.
  • 1 medium apple, diced Fuji or Honeycrisp recommended.
  • 10 oz caramel baking chips Chocolate chips can be used for a different flavor.
Optional Toppings/Extras
  • chopped nuts (walnuts or pecans) For added crunch and flavor.
  • dried fruits (like cranberries or raisins) Offers extra sweetness and texture.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Cookie Scoop
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.
  2. Whisk together flour, cinnamon, baking soda, and salt in a small bowl.
  3. Cream together butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs and vanilla extract to the creamed mixture, mixing until combined.
  5. Gradually mix in the dry ingredient mixture until just combined.
  6. Gently stir in oats using a spatula.
  7. Toss diced apple with flour and fold into the dough along with the caramel chips.
  8. Portion the dough onto prepared baking sheets, leaving space between each scoop.
  9. Bake for 10-12 minutes or until edges are golden brown.
  10. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 1 week at room temperature. Refrigerated cookies can last for 2 weeks. For longer storage, freeze in a single layer for up to 3 months.

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