The nostalgia of eating a caramel apple instantly reminds me of my childhood. It’s one of my favorite fall flavors that I still enjoy today. These Caramel Apple Cookies are made with tart green apple baked into them, oats and then topped with a rich caramel topping.
They’re baked until golden brown and have the perfect chewy texture. I love the caramel apple flavor. I bake these cookies for our family every year after a trip to the orchard.
If you’re like me and have a tendency to pick too many apples from the orchard, add these Caramel Apple Cookies to your fall baking bucket list! Everyone enjoys them and they disappear quickly.
What is your favorite part of eating a caramel apple? Is it the thick caramel coating? Or perhaps it’s the sweet caramel flavor against the crisp tart apple texture?
These cookies have all of that wrapped into a chewy oat cookie dough base. You can visibly see the chunks of apple baked into the dough and the caramel topping can be as thick as you want it!
These cookies require two tart apples and I always use Granny Smith. It calls for two peeled and diced apples, but I’ve doubled the recipe to use even more of our orchard haul. They’re definitely a fall staple in our home and I bet you’ll love them too!
Looking for even more fall baking recipes? Here are some of Savvy Mama Lifestyle reader favorites that are popular every fall season:
How To Make Caramel Apple Cookies
When I bake any of my cookie recipes, I use silicone baking mats on top of my cookie sheets. The silicone baking mats help prevent burning and promote even baking. If you don’t own any baking mats, you can substitute parchment paper. The parchment paper acts in a similar way to protect the bottom of the cookies.
When To Make Caramel Apple Cookies
I love this recipe during the fall season after we’ve been to pick fresh apples from the orchard. You can easily get great apples all year round though. The flavor reminds me of fall, but caramel apple is also great for summertime.
Bake these cookies for a delicious afternoon treat, for after-school snacks and fall bake sales. I’ll even sneak one with my morning cup of coffee and not feel too guilty (thanks to the oatmeal addition).
What To Serve With Caramel Apple Cookies
My kids love to enjoy these cookies with a glass of ice-cold milk. I’ve taken these cookies to the next level by adding a scoop of vanilla bean ice cream – for the ultimate fall dessert. They’re also delicious with a fresh cup of coffee. If you want to add them to a dessert tray, make sure they’re on top, since they’ve got the caramel drizzle.
How To Keep Your Cookies Fresh After Baking
Since the cookies have fresh apple chunks baked into the batter, I find that they don’t harden like other cookies without fruit. They’ll stay moist for a longer time period because of the apple. After they’ve baked and cooled, store them an in airtight food storage container.
If you’re stacking the cookies, place some wax paper in-between the layers to prevent any sticking due to the caramel. For best freshness, enjoy the cookies within 4-5 days of baking.
Can You Freeze Caramel Apple Cookies?
Yes! You can definitely freeze the cookies, but you want to add the wax paper in-between the cookies so they don’t stick to each other. Freeze the cookies for up to three months. Let the cookies thaw to room temperature before enjoying again. You don’t want to eat frozen caramel.
If you don’t have any old-fashioned oats, quick cooking oats will work as well. Feel free to substitute whole-wheat flour instead of all-purpose flour, if preferred.
I use Granny Smith apples for their tartness, but you can use any tart variety of apple that you like. Red apples can also be used, but won’t provide that traditional caramel apple flavor that has the tart crisp apple.
What You’ll Need From The Grocery Store:
- All-Purpose Flour
- Baking Soda
- Old-Fashioned Oats
- Unsalted Butter
- Light Brown Sugar
- Tart Apples (2)
- Caramels (Kraft)
Directions To Make Caramel Apple Cookies
Heat oven to 325°F. Prepare the baking sheets by lining them with silicone baking mats or parchment paper.
In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In a stand mixer, beat butter and brown sugar on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy.
On low speed, beat in flour mixture until blended. Stir in tart apples. Drop dough by rounded tablespoonfuls 2 inches apart, onto the cookie sheets.
Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
In a microwave-safe glass bowl, heat the caramels and water in 30 second intervals, stirring in-between until melted. Drizzle warm glaze over cookies. Let stand 15 minutes or until set.
Caramel Apple Cookies
Tart and sweet, thes Caramel Apple Cookies are perfect to bake after a fall trip to the orchard.
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned oats
- 1/2 cup plus 2 tablespoons unsalted butter, softened
- 1 cup plus 2 tablespoons packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 3/4 teaspoon vanilla
- 2 baking apples, peeled, chopped
For The Caramel Topping:
- 20 caramels, unwrapped (Kraft)
- 2 tablespoons water
1. Heat oven to 325°F. Prepare the baking sheets by lining them with silicone baking mats or parchment paper.
2. In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In a stand mixer, beat butter and brown sugar on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy.
3. On low speed, beat in flour mixture until blended. Stir in tart apples. Drop dough by rounded tablespoonfuls 2 inches apart, onto the cookie sheets.
4. Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
5. In a microwave-safe glass bowl, heat the caramels and water in 30 second intervals, stirring in-between until melted. Drizzle warm glaze over cookies. Let stand 15 minutes or until set.
Place the cookies in an airtight food storage container after they've set. Place wax paper in-between layers of the cookies so they don't stick together. For best freshness, enjoy within 5 days of baking.
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Amount Per Serving: Calories: 66Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 58mgCarbohydrates: 12gFiber: 1gSugar: 5gProtein: 1g