Apple Oatmeal Cookies with Salted Caramel Glaze
Recipe from Two Peas and Their Pod
Soft and chewy Apple Oatmeal Cookies made with grated apples, brown butter, oats, cinnamon, and warm spices, then finished with a sweet and salty caramel glaze. These easy fall cookies are full of apple flavor and are perfect for sharing!
Servings: 20 cookies
Calories: 198kcal
Ingredients
For the Apple:
- 1 medium Honeycrisp or Granny Smith apple, grated (about 1 cup)
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon
For the Cookies:
- 3/4 cup unsalted butter, cut into tablespoon pieces
- 1 1/4 cups old-fashioned oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
For the Salted Caramel Glaze:
- 1 cup plus 2 tablespoons confectioners' sugar
- 3 tablespoons salted caramel sauce
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Cook the Apple: Melt the butter in a medium skillet over medium heat. Add the grated apple and cinnamon. Cook for 5–7 minutes, stirring frequently, until the apple is tender and most of the moisture has cooked off. You don't want liquid pooling in the pan. Transfer the apple to a bowl and let cool completely. You should have about 1/2 cup cooked apple.
- Brown the Butter. Melt the butter in a medium saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams and develops golden-brown bits and a nutty aroma. Remove from the heat and pour into a bowl. Let cool to room temperature. You can put it in the refrigerator for 15 minutes to speed up the process.
- Combine Dry Ingredients. In a medium bowl, whisk together the oats, flour, baking soda, salt, cinnamon, allspice, and nutmeg.
- Combine Wet Ingredients. In a large bowl, whisk the cooled brown butter, brown sugar, and granulated sugar together. Add the egg, egg yolk, and vanilla and whisk until smooth. Stir in the cooled apple.
- Make the Dough. Add the dry ingredients and stir just until combined.
- Chill. Cover the bowl and chill the dough for at least 30 minutes. You can chill the dough for up to 24 hours.
- Form Dough Balls. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Scoop the dough into 1 1/2 tablespoons portions and place about 2 inches apart on the prepared baking sheets. Do not flatten the dough.
- Bake. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Salted Caramel Glaze. In a medium bowl, whisk together the confectioners' sugar, salted caramel sauce, milk, and vanilla until smooth. If the glaze is too thick, add a little more milk. If it is too thin, add a little more confectioners' sugar.
- Add the Glaze. Drizzle the glaze over the cooled cookies and let the glaze set before serving.
Notes
- Honeycrisp or Granny Smith apples work best.
- Be sure to cook the grated apple until most of the moisture has evaporated. You should have about 1/2 cup of cooked apple.
- The brown butter needs to cool to room temperature before making the dough.
- Chill the dough for at least 30 minutes and up to 24 hours.
- Don't flatten the dough balls before baking.
- The centers should still look soft when the cookies come out of the oven.
- Cool the cookies completely before adding the glaze.
- Store glazed cookies in an airtight container at room temperature for up to 2 days. Freeze the cookies for up to 3 months.
Nutrition
Calories: 198kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 104mg | Potassium: 60mg | Fiber: 1g | Sugar: 19g | Vitamin A: 266IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg