Thick ‘n’ chewy oatmeal cookies with soft apples and a gooey caramel topping. Tastes like a caramel apple in cookie form!
You had to have seen this coming. I mean, c’mon it‘s fall, I’m overrun with apples and I happen to have an incredible weakness for caramel and oatmeal. These cookies almost didn’t happen, because frankly, I just didn’t think that oatmeal, apples, and caramel would go very well together in a cookie. But I thought, oh, what the heck? Try it and see. I am so happy I did, because these cookies were so moist, so chewy, and so stuffed with all my favorite fall goodies, I swooned when I took my first taste.
Oats + Apples + Caramel = FALL mAdNeSs!!
Meet my cookie buddy, Miss Rachel Bethany, my youngest sister and #1 kitchen helper/taste tester. She saw me getting out the ingredients for these cookies and immediately wanted to help. Her “help” consisted of pouring in the “ganilla” (vanilla 😉 ) and licking the mixing bowls. Oh, and of course tasting the first cookie, which she devoured in less than a minute and then asked for another. I can always count on Rachel to give me an honest opinion about my cooking. If she doesn’t like something I give her, she just won’t eat it (can’t figure out who she got THAT from!) But if she DOES like something I give her, she’s going to eat a LOT of it.
No, I didn’t let her gorge herself on cookies, as much as she would have loved that!
After my first of these cookies, I immediately wanted another, as well. You will not BELIEVE how amazing-ly the soft apples, the nutty oats, and the gooey caramel go together. Incredible. These cookies are reminiscent of a caramel apple….in a thick, moist, and chewy cookie form.
Milk with these cookies is not optional. Completely necessary. I am definitely a milk and cookies kind of gal—I simply CANNOT have a cookie without a tall glass of milk sitting nearby. And I can tell you for a FACT that these soft cookies made excellent milk ‘dunkers 😉
Best part about these cookies? Incredibly easy to whip up. Basic oatmeal cookie ingredients: Oats (make sure you use quick-cooking), flour, baking soda, baking powder, salt, cinnamon, butter, coconut sugar, eggs, and vanilla. And of course, I had to throw in some finely chopped (and peeled!) baking apples, which contributed an amazing chewiness to these cookies. Topping these gorgeous oat-packed and apple-stuffed cookies, today, is my very popular, homemade, 5-minute caramel topping. (I drizzle this caramel topping over just about everything) 😉
The caramel drizzle provided the perfect finishing touch to these amazing cookies. Bring these cookies to any fall get-together and watch them disappear before your eyes.
Caramel Apple Oatmeal Cookies
Ingredients
- 3 cups quick-cooking oats
- 1-1/4 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup butter softened
- 1 cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 large baking apple peeled, cored, and finely diced
- CARAMEL TOPPING:
- 2 tablespoons honey
- 2 tablespoons butter
- pinch salt
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
- In a large bowl, combine oats, flour, baking powder, baking soda, salt and cinnamon. In a medium bowl, beat butter, coconut sugar, eggs, and vanilla until smooth. Add liquid ingredients to dry, stirring until mixture forms a dough. Stir in chopped apples.
- Roll cookie dough into 1-in balls and place on prepared baking sheets. Bake cookies at 350F 10-11 minutes until lightly browned (do not over-bake) Cool cookies on baking sheet 10 minutes before removing to a wire cooling rack to cool completely.
- Prepare the caramel topping: Place honey and butter in a small saucepan. Bring to a boil over medium-high heat, stirring constantly until mixture turns a golden brown and has thickened slightly. Remove from heat and stir in a pinch of salt.
- Drizzle warm caramel over cookies. Let set 10 minutes before serving.
Notes
Say hello to my other fall madness!!
(My favorite pie, EVERR!)
(Pumpkin gives this chili an un-matchable flavor)
(Let your slow-cooker do the work for you!)
(Smothered in an addicting cream cheese frosting…Dee-lish)
Daviana says
Hi! I’m form Venezuela, what’s “baking apple”? haha, I don’t get it.
Sarah says
Hi, Daviana! Baking apples are basically any type of apple that you would use in baking. I used Cortland’s, but you could also use Jonathan’s or Granny Smiths.