Apple caramel oatmeal cookies are perfect for the fall season. They are soft and chewy and packed with fall flavors like apple, caramel, cinnamon, nutmeg, and oats.
I love fall. I love the long rainy days, being inside with my family, and spending time baking the perfect fall cookies. But what I love the most are fall flavors: the warm spices like cinnamon and nutmeg, the abundance of apples, and the nutty flavors of oatmeal and hazelnuts that go with everything. That's why I just had to share my recipe for apple caramel oatmeal cookies.
Why I love these apple caramel oatmeal cookies
- They are cheap to make. When in season, apples are one of the cheapest fruits, and I made sure all the other ingredients were super affordable as well.
- Baking with apples is the perfect way to use any leftover fruit when it's in season. Especially when you have your own apple trees, it can be hard to come up with ways to use them before they go bad.
- It has caramel...
- Kids love cookies, and they love to help bake them! Let them measure and mix the ingredients or give them the important task of shaping the cookies.
- They have all the warming fall flavors.
- The oats add a mild nutty flavor and soft, chewy texture.
Ingredients notes & substitutions
Flour: I use all-purpose flour whenever I make these cookies. It contains less gluten than other types of flour, which gives the cookies a crunchy outside and a chewy center. If you want to make them gluten-free, you can use oat flour or your favorite gluten-free flour.
Oats: Old-fashioned rolled oats are best for this recipe. They absorb moisture better, and that's exactly what gives the cookies their texture.
Caramel: To make the recipe quick and simple, I like to use store-bought caramel that I cut into small pieces, but you can. Make your own! Remember that this will take some time, so it's best to prepare the caramel a few days in advance. Check out my dark caramel sauce recipe if you'd like to drizzle homemade caramel sauce over the cookies.
Sugar: I recommend using brown or dark brown sugar in these apple caramel oatmeal cookies for a full and rich flavor. Brown sugar contains added molasses, which imparts a mild caramel flavor to the cookies and enhances their color. However, you can also use regular granulated sugar if you prefer.
Cinnamon: Adding warm spices transforms your cookies from basic oatmeal cookies to amazing fall apple oatmeal cookies with caramel that your whole family will love! They're even better if you substitute the cinnamon with pumpkin spice, apple pie spice blend, or speculaas spice mix!
Baking powder: baking powder ensures the cookies rise in the oven and get the right texture.
Egg: Eggs help the dough come together and add texture and flavor. Since my daughter can't eat eggs, I have tried this recipe with egg substitutes like applesauce, and it does work, but the texture and color are slightly different. If you want to try replacing the egg, use ¼ cup applesauce for each egg.
Apple: Because the cookies are rather sweet, I like to use a tart apple like Granny Smit. Tart apples also hold their shape better when the cookies are in the oven.
How to make apple oatmeal cookies with caramel
If you want to make homemade dark caramel sauce, you should begin with that first. In a heavy-bottomed pot, combine water and sugar, then heat it over medium heat until the sugar dissolves. Once the sugar has melted, reduce the heat to low and allow the caramel to cook until it reaches the desired color, which should take approximately 5 to 10 minutes. Carefully add the butter and heavy cream, then let the mixture simmer for 15 minutes. After that, allow the caramel to cool completely.
Core and peel the apples, then cut them into ¼-inch cubes. For the best cookies, ensure that the apple pieces are small. In a mixing bowl, beat the butter and sugar together until the mixture is light and fluffy. Then, incorporate the egg, vanilla extract, and honey. Once these are mixed in, add the dry ingredients until the dough comes together. Finally, fold in the apple, pecans, and caramel. Let the dough rest in the refrigerator for 30 minutes before proceeding with the recipe.
Scoop out little heaps of dough, approximately two tablespoons each. I prefer using an ice cream scoop to ensure my cookies are uniform in size. Place the scoops on a lined baking tray and bake them for about 12 to 15 minutes or until golden brown.
Take the apple caramel oatmeal cookies out of the oven and let them cool for a few minutes before transferring them to a cooling rack to cool completely. Onze cooled, drizzle some homemade caramel sauce over the cookies, and you're done!
My tips for the perfect cookies
- Make sure you use room-temperature ingredients. This is important because it helps bring your dough together and incorporate the ingredients.
- Allow the dough to rest in the fridge for a few hours. This relaxes the gluten and allows the spices to develop their flavor. The longer you let the dough rest, the better the flavor will be!
- Use store-bought caramel. I know homemade caramel is best, but I'm all for making your life easier, and for this recipe, that means using ready-made caramel.
- Weigh the flour, butter, and sugar using a kitchen scale. While many of you may prefer using cups or feel a bit intimidated by a kitchen scale, it’s worth the effort for your baking. Measuring in grams is more precise, which will help you achieve perfect results every time.
Storage
Apple caramel oatmeal cookies stay fresh for up-to five days when storend in an air tight container. You can also individually wrap them in plastic wrap to make it easier to take with you as an easy snack. These cookies are also suitable for freezing. Frozen they will last for about three to six months. Let them thaw on the counter for a few hours when you're ready to enjoy your cookies.
More easy cookie recipes to try next
Apple caramel oatmeal cookies
Ingredients
Ingredients for the caramel sauce
- ½ cup sugar
- 3 tablespoons water
- 3 tablespoons unsalted butter
- ½ cup heavy cream
- ½ teaspoon salt
Ingredients for the apple caramel oatmeal cookies
- 1 stick butter
- ¾ cup sugar
- 1 egg
- 2 tablespoons honey
- 1 ½ cup rolled oats
- 1 cup flour
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 small apple
- ¼ cup pecan chopped
- 6 caramels optional & cut into small pieces
Equipment
Instructions
How to make the caramel sauce
- Add sugar and water to a heavy-bottomed pan. Stir on low heat until bubbles form and the sugar is completely dissolved.
- Turn the heat up to medium-low and heat the sugar until it is dark amber in color or, if you're using a candy thermometer until it reaches 350F (175 C).
- Add the heavy cream and butter and stir until completely combined. If lumps start to form you can turn the heat back on and stir until you have a smooth sauce.
- Stir in the salt and vanilla and pour the caramel into a heatproof bowl to cool.
How to make the apple caramel oatmeal cookies
- Preheat your oven to 350 F (175 C).
- Add the butter and sugar to a large bowl and beat until light and fluffy. This can take a while, so I recommend using a hand or stand mixer.
- Next, we add the egg, vanilla extract, and honey. Mix until completely combined.
- When the wet ingredients are completely incorporated, add all the dry ingredients. Stir until combined but make sure not to overwork the dough.
- Add the apple, caramel, and pecan and fold them into the dough.
- Scoop out the dough and form little balls. I like to use two tablespoons per cookie or a small ice cream scoop to ensure my cookies are all the same size.
- Place them on a lined tray before baking them for about 12-15 minutes until golden.
- Let them cool for a few minutes before transferring the cookies to a cooling rack to cool completely.
- When cooled, drizzle some caramel sauce over the top.
Notes
- Don't skip chilling the dough. If you bake them immediately, they will spread. They are still delicious, but they will look different and be more crispy.
- While you can use any apple you like, I recommend using a crisp, slightly tart apple like Granny Smith to cut the sweetness of the caramel.
- If you're a fall fanatic, you can replace the cinnamon with apple pie spice, pumpkin spice, or speculaas spice mix!
- Stored in an airtight container, these cookies will last up to five days!
Kim says
Lekkere koekjes
Cynthia Jefferson says
How much apple? You left it out of the ingredients list.
Maayke says
Hi Cynthia! You need one small apple.
Ang says
I see apple being talked about... But it's not included anywhere in the ingredients list
Maayke says
Thanks for letting me know! I've updated the recipe.
Sheri g says
You don’t state how to make the caramel sauce and how much to reserve to drizzle.
Maayke says
Hi Sheri. Thankls for letting me know, i've added the instructions to the recipe card.
Nanajee Travels says
These Apple Caramel Oatmeal Cookies are a fall dream! 🍏🍪 Soft, chewy, and bursting with cinnamon, nutmeg, and caramel goodness. Perfect for cozy afternoons! 🍁🍂