Description
Soft oatmeal cookies carry tender apple pieces and molten caramel ribbons, warmed by cinnamon undertones. Each bite offers a golden edge giving way to a chewy, fruit-kissed center.
Ingredients
- 1/2 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups rolled oats
- 1 cup peeled and finely chopped apple
- 1/2 cup caramel bits
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl cream together the butter sugar and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl whisk together the flour cinnamon baking soda and salt.
- Gradually add the dry ingredients to the wet mixture stirring until just combined.
- Fold in the oats chopped apple and caramel bits until evenly distributed.
- Drop tablespoon sized portions of dough onto the prepared baking sheet spacing them about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Chilling the dough for 30 minutes in the refrigerator helps prevent excessive spreading.
- Use a firm tart apple such as Granny Smith for the best texture and flavor contrast.
- For extra gooey caramel centers gently melt caramel bits in the microwave before folding into the dough.