Caramel Apple Oatmeal Cookies

I remember one crisp October morning when I was trying to use up a few apples sitting in the fruit bowl and decided to bake something that would taste like autumn in every bite and smell like a cozy hug from the oven. Caramel apple oatmeal cookies instantly came to mind because the idea of pairing sweet caramel with soft apple chunks and hearty oats sounded too comforting to resist.

From the moment I pulled them out of the oven and that caramel began to bubble just slightly over the golden edges, I knew I had a new fall favorite. Since then I’ve played with the recipe countless times and added my own twists and now I’m sharing it with you because these cookies are chewy and buttery and filled with warm spices and they never last long on the table!

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Old-fashioned rolled oats – These create a hearty and chewy texture in every bite
• All-purpose flour – Helps bind the dough and gives the cookies structure
• Baking soda – Helps the cookies rise just enough and stay soft
• Ground cinnamon – Adds cozy warmth and depth
• Salt – Balances out the sweetness
• Unsalted butter – Makes the cookies rich and tender
• Brown sugar – Adds sweetness and a deep molasses flavor
• Granulated sugar – For that perfect sweet crunch
• Eggs – Help bind everything together and add moisture
• Vanilla extract – Enhances the cookie flavor
• Apple (diced) – Juicy apple bits add a fruity burst and keep the cookies soft
• Soft caramels (chopped) – Melt into gooey pockets for a delicious surprise

Tools You’ll Need

• Mixing bowls – One for wet ingredients and one for dry to keep things smooth and mess-free
• Electric hand mixer or stand mixer – To cream the butter and sugars perfectly
• Measuring cups and spoons – Accuracy matters for baking success
• Rubber spatula – For folding in apples and caramels without overmixing
• Cookie scoop – Helps portion the dough evenly for uniform cookies
• Baking sheets – Essential for baking your cookies evenly
• Parchment paper – Prevents sticking and makes clean-up so easy
• Cooling rack – Allows cookies to cool without getting soggy bottoms

Instructions

Step 1: Prep the Oven

I preheat the oven to 350°F and line two baking sheets with parchment paper so they’re ready to go.

Step 2: Combine the Dry Ingredients

In a medium bowl I whisk together the oats and flour along with the baking soda and cinnamon and a pinch of salt to create the dry mix.

Step 3: Cream the Butter and Sugars

Using my electric mixer I cream the softened butter with the brown and granulated sugars until it’s light and fluffy which usually takes about 2 minutes.

Step 4: Add Eggs and Vanilla

Next I beat in the eggs one at a time followed by the vanilla extract making sure everything is well combined.

Step 5: Mix Dry Into Wet

I slowly add the dry ingredients to the wet mixture and stir just until everything is incorporated and a thick dough forms.

Step 6: Fold in Apples and Caramel

Using a spatula I gently fold in the diced apples and chopped caramel pieces and make sure they’re evenly distributed throughout the dough.

Step 7: Scoop and Bake

I scoop the dough into balls and space them about 2 inches apart on the baking sheets and bake them for 11–13 minutes until the edges are set and the centers still look soft.

Step 8: Cool and Set

After removing them from the oven I let them sit on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely and allow the caramel to firm up slightly.

Tips

If you want extra gooey caramel pockets I recommend freezing your caramel chunks for 10 minutes before folding them in and it helps keep them from melting out too fast during baking

I also like to use a mix of tart and sweet apples like Granny Smith and Honeycrisp for a nice flavor contrast

Don’t overbake them and they firm up as they cool so pull them out while the centers still look a bit soft

Ways to Serve

These cookies are amazing warm with a glass of cold milk or alongside a mug of spiced tea or hot cider

I also like to crumble them over vanilla ice cream for an indulgent fall dessert

They pack well so they’re great for lunchboxes and bake sales too

Frequently Asked Questions

Can I make Caramel Apple Oatmeal Cookies ahead of time?

Yes you can make the dough and refrigerate it for up to 3 days before baking or freeze the dough balls for longer storage.

Can I use instant oats instead of rolled oats in Caramel Apple Oatmeal Cookies?

I don’t recommend it because instant oats can make the texture too soft and cakey and rolled oats hold up much better in the dough.

What apples work best for Caramel Apple Oatmeal Cookies?

I usually go for firm apples like Honeycrisp or Granny Smith because they hold their shape and balance the sweetness of the caramel.

Can I skip the caramel in Caramel Apple Oatmeal Cookies?

Sure! The cookies will still be delicious and taste like a classic apple cinnamon oatmeal cookie.

See You in the Kitchen

I hope you try these caramel apple oatmeal cookies and love them as much as I do! Whether you bake them for fall gatherings or just to cozy up your afternoon they’re bound to bring some warm smiles. Let me know how they turn out for you and feel free to share your twist on the recipe!

Happy Cooking!

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