I asked Matt what he wanted me to make for dessert for our last camping trip. He said he wanted oatmeal cookies.
When he says “oatmeal cookies” he is actually referring to oatmeal raisin cookies… his favorite. Personally, I don’t like oatmeal raisin cookies. There’s just something about the texture of the raisins that doesn’t sit well with me. So, I asked him if he’d settle for a different variety of oatmeal cookie and randomly tossed out the idea of caramel apple. He got pretty excited.
I used pre-bagged Kraft caramel bits (I found them at Target) and diced fresh apples and ended up with super soft and chewy cookies. I think it’d be impossible to dry these suckers out. I don’t even care that caramel apple is usually a fall flavor… these hit the spot!
If you can’t find the bagged caramel bits, you can use the larger individually wrapped caramel candies. Just unwrap them and cut them into pea-sized chunks and they should work just fine. Enjoy!
|Caramel Apple Oatmeal Cookies|| || |
- 1 cup unsalted butter, room temperature
- ½ cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 3 cups old-fashioned oats
- 1½ cup Kraft Caramel Bits
- 2 small gala apples, peeled, cored, and diced into small pieces
- Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.
- Using a hand or stand mixer, beat together the butter and both sugars until smooth and fluffy. Add in the eggs and vanilla extract and continue mixing until combined.
- In a separate bowl, stir together the flour, baking powder, baking soda, salt, and oats.
- With the mixer on low, slowly add the dry ingredients to the wet, stopping when just a few streaks of flour remain.
- Fold in the caramel bits and diced apples, mixing slowly and carefully until remaining flour streaks have been combined into the mixture and the caramel and apples are evenly distributed in the dough.
- Cover the bowl with plastic wrap and refrigerate dough for at least 3 hours, or overnight.
- Using a large cookie scoop (about 2 TBS worth), place lumps of dough about 2 inches apart on the prepared baking sheets. Return remaining dough to the refrigerator. Bake for 14-15 minutes until cookies are starting to turn deep golden. These are soft cookies, so you want them to get a good browning before taking them out of the oven so that they don't fall apart.
- Allow cookies to cool 10 minutes on the baking sheet and then move to a flat surface to cool, as the caramel bits will be a bit melty and if they are moved to an elevated cooling rack too soon the bits will fall through the cookies.
- Repeat baking steps with remaining dough, allowing the baking sheet to cool (or using a different one) between each batch and returning the dough to the refrigerator during the baking process.
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