Apple Caramel Oatmeal Cookies

I think there is little more evocative of fall than apples, oats, and caramel. Put them all together in one cookie and I knew it would be fantastic. I will admit that the recipe I have included below is the version of the cookie. The first batch I followed the original recipe more closely, which included caramel bits. I have caramel bits, but they were very old and hard as a rock, even after baking. I also topped the cookies with caramel sauce, which just disappeared into the cookies. Time to try again.

I had all of the ingredients to make a second batch, but this time I left out the caramel bits. I changed the glaze to a powdered sugar icing with some caramel sauce whisked in. Both of those changes helped, and the cookies turned out wonderfully. The original recipe called for diced apples, but I used the diced cinnamon apples from Nuts.com. The apples are dried and perfect for baking. Of course, you can also use diced fresh apples.

These cookies are so good, and the change of the glaze means that they aren’t nearly as sticky as the first batch. The diced cinnamon apples are fantastic, and they melt into the cookie. I would like to find a cake recipe where I can use them again. This is honestly one of the best cookies for fall- the combination of apples and caramel in an oatmeal cookie is perfect.

Apple Caramel Oatmeal Cookies
1/2 cup butter, room temperature
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1/2 cup + 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups oats
3/4 cup Diced cinnamon apples

1 cup powdered sugar
1-2 tablespoons milk
2 tablespoons caramel sauce
 
Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter and brown sugar on medium until combined. Add the egg and brown sugar and mix on medium to incorporate. Add the flour, baking soda, and salt. Turn the mixer on low and stir until the flour almost disappears into the dough. Add the oats and diced cinnamon apple and stir to distribute throughout the dough.

Using a medium (1-1/2 tablespoons) cookie scoop to shape the dough into balls and place on the prepared baking sheets. Flatten the cookies slightly with the palm of your hand. Refrigerate the dough balls for 10 minutes, to help reduce spreading.

Bake the cookies for 9-11 minutes, until golden along the edges. The tops of the cookies may look slightly wet but will set as the cookies cool. Cool on the baking sheet for 10 minutes, then remove to a wire rack to cool completely.

Once the cookies are cool, make the glaze. In a medium bowl, whisk together the powdered sugar and 1 tablespoon milk. Add the caramel sauce and whisk again. Add additional milk if needed to get the glaze to drizzling consistency. Drizzle the glaze over the cooled cookies. Allow the glaze to set before serving.

Recipe from Will Cook for Smiles