Description
These Iced Apple Cider Caramel Oatmeal Cookies feature a perfect balance of crisp edges and a gooey caramel apple center. Made with browned butter, dried honeycrisp apples, and a sweet vanilla glaze, these cookies are a delightful treat that combines the warmth of fall flavors with a soft, chewy texture.
Ingredients
Scale
Caramel
- 2 tablespoons salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup apple cider
- 1 teaspoon salt
Cookies
- 2 sticks (1 cup) salted butter
- 1 cup brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 honeycrisp apple, sliced thin, then diced (optional, dried by baking)
- Caramel pieces from above
Glaze (optional)
- 3/4 cup powdered sugar
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- Pinch of flaky sea salt
- Water, to thin if needed
Instructions
- Make the caramel: In a large pot over medium heat, melt 2 tablespoons butter with 1/2 cup brown sugar. Add 1/4 cup apple cider and bring to a boil, stirring constantly. Cook until mixture is dark, bubbling, and thickened, about 10 minutes. Stir in 1 teaspoon salt. Pour the caramel onto a parchment-lined baking sheet to set, then cut or tear into pieces. Longer cooking will yield a harder caramel.
- Preheat oven and prepare apples: Preheat oven to 350°F and line a baking sheet with parchment paper. If using apple, arrange thinly sliced and diced honeycrisp apple on a parchment-lined sheet and bake for 10 minutes to dry them out.
- Brown the butter: In a skillet over medium heat, melt 2 sticks of butter, cooking until it begins to brown, about 3-4 minutes. Remove from heat and transfer to a bowl to cool for 5 minutes.
- Mix cookie dough: To the cooled brown butter, add 1 cup brown sugar, 2 eggs, and 1 tablespoon vanilla extract. Stir to combine. Next, mix in 2 cups all-purpose flour, 2 cups old fashioned oats, 1 teaspoon baking soda, and 1/2 teaspoon salt. Fold in caramel pieces and dried apples if using.
- Shape and bake cookies: Roll dough into rounded tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet. Bake for 8 minutes, then rotate the baking sheet and bake another 3-4 minutes until edges just begin to set.
- Cool cookies: Allow cookies to cool on the baking sheet so they continue to cook slightly as they sit.
- Prepare glaze (optional): Whisk 3/4 cup powdered sugar, 1/3 cup maple syrup, 1 tablespoon vanilla extract, and a pinch of flaky sea salt. Thin with water if necessary. Drizzle glaze over cooled cookies.
- Store: Store cookies in an airtight container for up to 4 days.
Notes
- The ideal cookie combines crisp edges with a gooey caramel apple swirled center.
- Dried apples add extra texture and concentrated apple flavor; this step is optional but recommended.
- Cooking the caramel longer results in a firmer texture once cooled.
- Brown butter adds a nutty depth that complements the sweetness of the caramel and apples.
- The vanilla glaze adds a sweet, fragrant finishing touch that balances the flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
