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
- 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
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.
Store cookies in refrigerator up to 3 days. (After your cookies are drizzled with the caramel they MUST be kept refrigerated to prevent the caramel from melting at room temperature.)
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)