Chewy Caramel Apple Oatmeal Cookies

These soft and chewy Caramel Apple Oatmeal Cookies combine the classic fall flavors of caramel and apple in an easy-to-make treat. With crispy edges, a tender center, and a gooey caramel surprise inside, they’re perfect for bake sales, afternoon snacks, or whenever you’re craving something sweet.

PREP TIME: 25 minutes
COOK TIME: 12 minutes
TOTAL TIME: 37 minutes
SERVINGS: 24 cookies
STORAGE: Room temperature for 3 days

INGREDIENTS

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) light brown sugar, packed
• 2 large egg yolks, room temperature
• 2 teaspoons vanilla extract
• 1 ¾ cups (210g) all-purpose flour
• 1 cup (90g) old-fashioned rolled oats
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (30g) freeze-dried apples, finely crushed
• 24 soft caramel squares, unwrapped
• Optional: flaky sea salt for topping

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes. The mixture should be noticeably lighter in color.
3. Add egg yolks and vanilla extract. Beat until well combined, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together flour, oats, baking soda, and salt. Add the crushed freeze-dried apples and stir to combine.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
6. Scoop dough using a 2-tablespoon cookie scoop. Press a caramel square into the center of each dough ball and shape the dough around it, ensuring the caramel is completely covered.
7. Place cookies 2 inches apart on prepared baking sheets. They will spread during baking.
8. Bake for 11-13 minutes, or until edges are lightly golden and centers look slightly underbaked. The caramel may bubble at the edges – this is normal.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack. Optional: sprinkle with flaky sea salt while still warm.

STORAGE & MAKE AHEAD

• Store cooled cookies in an airtight container at room temperature for up to 3 days
• Unbaked cookie dough balls (without caramel) can be frozen for up to 3 months
• Thaw frozen dough overnight in the refrigerator before adding caramel and baking

RECIPE NOTES

• Look for freeze-dried apples in the snack aisle or near dried fruits
• For best results, use soft caramel squares rather than hard candies
• Ensure butter is properly softened but not melted for optimal cookie texture
• If dough becomes too soft while working with it, refrigerate for 15-20 minutes
• Let cookies cool completely before stacking to prevent sticking

These cookies are best enjoyed slightly warm when the caramel is still soft. If eating later, microwave individual cookies for 5-10 seconds to restore the gooey caramel center.

Further reading:

• Easy Key Lime Pound Cake
• PEACH CHEESECAKE WITH RASPBERRY
  

Chewy Caramel Apple Oatmeal Cookies

Soft and chewy oatmeal cookies featuring crispy edges, tender centers, and a gooey caramel surprise inside. Perfect for bake sales or afternoon snacks!

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Ingredients

  

• Ingredients
• Cookie Base
• 1 cup 226g unsalted butter, softened
• 1 cup 200g light brown sugar, packed
• 2 large egg yolks room temperature
• 2 teaspoons vanilla extract
• 1 ¾ cups 210g all-purpose flour
• 1 cup 90g old-fashioned rolled oats
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup 30g freeze-dried apples, finely crushed
• Filling & Topping
• 24 soft caramel squares unwrapped
• Flaky sea salt for topping optional

Instructions

 

• Instructions
• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Beat butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes.
• Add egg yolks and vanilla extract. Beat until well combined, scraping bowl as needed.
• Whisk together flour, oats, baking soda, and salt in a separate bowl. Add crushed freeze-dried apples and stir.
• Gradually mix dry ingredients into butter mixture until just combined. Do not overmix.
• Using a 2-tablespoon cookie scoop, portion dough. Press a caramel square into center of each dough ball, shaping dough around it completely.
• Place cookies 2 inches apart on prepared sheets.
• Bake 11-13 minutes until edges are lightly golden. Centers should look slightly underbaked.
• Cool on baking sheets 5 minutes before transferring to wire rack. Optional: sprinkle with flaky sea salt while warm.

Notes

Storage

Room temperature: Up to 3 days in airtight container
Freezer (unbaked dough without caramel): Up to 3 months
Thaw frozen dough overnight in refrigerator before adding caramel and baking

Recipe Notes

Find freeze-dried apples in snack aisle or near dried fruits
Use soft caramel squares, not hard candies
Butter should be softened but not melted
If dough becomes too soft, refrigerate 15-20 minutes
Allow cookies to cool completely before stacking
To restore gooey centers, microwave individual cookies 5-10 seconds