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!
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
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