Introduction

These Caramel Apple Oatmeal Cookies offer a delightful combination of soft oats, sweet caramel, and tender apple chunks. They’re perfect for a cozy snack or sharing with friends during the fall season.

A close-up view of an oatmeal cookie on a white plate with a white marbled texture underneath. The cookie is round and textured with many oat flakes visible on the surface. It has small chunks of pale yellow apple pieces embedded in the dough and shiny caramel spots that look slightly melted on top. The cookie has a golden brown color with a rough, crumbly texture around the edges. The background shows parts of other similar cookies out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cup all-purpose flour
1 Tbsp ground cinnamon
1 tsp baking soda
½ tsp salt
1 ½ cups butter (softened)
1 cup light brown sugar
½ cup sugar
2 eggs
1 Tbsp vanilla extract
3 cups old-fashioned rolled oats
1 apple (peeled and diced)
10 oz caramel baking chips

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a small bowl, mix the flour, cinnamon, baking soda, and salt; set aside.
Step 3: In a large bowl, cream together the softened butter with both sugars until light and fluffy.
Step 4: Beat in the eggs and vanilla extract until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 6: Gently stir in the rolled oats until evenly incorporated.
Step 7: Coat the diced apples with a little flour to prevent them from sinking, then fold them into the cookie dough along with the caramel chips.
Step 8: Scoop the dough onto baking sheets lined with parchment paper, spacing the cookies evenly.
Step 9: Bake for 10-12 minutes or until the edges are lightly browned. Let the cookies cool on the baking sheets before transferring them to wire racks to cool completely.

Tips & Variations

For extra flavor, try adding a handful of chopped walnuts or pecans to the dough.
If you prefer softer cookies, reduce baking time by a minute or two and store cookies in an airtight container.
Use Granny Smith apples for a tart contrast or Fuji apples for a sweeter bite.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze in a sealed bag for up to 3 months. Reheat briefly in the microwave for a warm, gooey treat.

How to Serve

A close-up of a wooden bowl filled with soft, chunky cookies. Each cookie has a light golden-brown color with visible pieces of white chunks mixed inside, likely white chocolate or apple. A thick, glossy caramel sauce is drizzled unevenly across the top of the cookies in smooth, flowing lines, adding a shiny texture and a rich amber color contrast. The cookies are stacked slightly on each other, showing their round, slightly uneven shapes and rough texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use caramel sauce instead of caramel chips?

It’s best to use caramel baking chips as they hold their shape during baking. Using caramel sauce may cause the cookies to spread too much and become sticky.

How do I prevent the apples from making the cookies soggy?

Coating the diced apples with a bit of flour before folding them into the dough helps absorb excess moisture and keeps the cookies from becoming soggy.

Caramel Apple Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.9 from 218 reviews

These Caramel Apple Oatmeal Cookies combine the warm flavors of cinnamon-spiced apples with chewy oats and sweet caramel chips. Perfectly soft with a slight crisp on the edges, these cookies are a delightful treat for fall or any time you crave a comforting, sweet snack.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Approximately 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 ¾ cups all-purpose flour
1 Tbsp ground cinnamon
1 tsp baking soda
½ tsp salt

Wet Ingredients

1 ½ cups butter, softened
1 cup light brown sugar
½ cup sugar
2 eggs
1 Tbsp vanilla extract

Add-ins

3 cups old-fashioned rolled oats
1 apple, peeled and diced
10 oz caramel baking chips

Instructions

Preheat Oven: Preheat your oven to 350°F to ensure it’s at the right temperature for baking the cookies evenly.
Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Mix thoroughly and set aside for later use.
Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, light brown sugar, and sugar until the mixture is light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until well combined and smooth.
Combine Wet and Dry: Gradually incorporate the dry ingredient mixture into the wet ingredients. Mix just until combined to avoid overworking the dough.
Add Oats: Gently stir in the rolled oats to the dough until evenly distributed.
Prepare Apples and Fold In: Toss the diced apples with a bit of flour to prevent them from sinking in the dough. Fold the floured apples and caramel baking chips into the cookie dough carefully.
Scoop Dough: Using a cookie scoop or spoon, drop dough portions onto baking sheets lined with parchment paper, spacing them evenly to allow for spreading.
Bake and Cool: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn lightly golden brown. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Ensure butter is softened but not melted for the best texture.
Flouring the apples helps keep them suspended in the dough instead of sinking to the bottom.
Use parchment paper to prevent sticking and make cleanup easier.
Store cookies in an airtight container at room temperature for up to 5 days.
For a chewier cookie, slightly underbake by a minute and then cool on the baking sheet.

Keywords: caramel apple cookies, oatmeal cookies, fall cookies, cinnamon cookies, caramel chips dessert