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Home » Cookies » Caramelized Apple Oatmeal Cookies

Caramelized Apple Oatmeal Cookies

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 7, 2019
4.92 from 12 votes


Last Updated October 5, 2020 | 0 Comments

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cookie pan with multiple APPLE OATMEAL COOKIES with oats sprinkled

Deliciously spiced Caramelized Apple Oatmeal Cookies filled with buttery caramelized apples, chewy rolled oats, and drizzled with a sweet two-ingredient glaze. 

Oatmeal cookies filled with fried apples and drizzled with a sweet sugar glaze on a large baking sheet.

Caramelized Apple Oatmeal Cookies

I have eaten a lot of cookies in my day and these are top 3. Soft, chewy and packed full of sweet, soft, fried apples, it’s impossible to eat just one.

Impossible…seriously.

In fact, if you’re going to take one, you may as well just get comfortable with at least three or four because who wants to keep getting up for more when you’ve just gotten settled on the couch? Not me, that’s who.

Full disclosure, if I’m being honest – there is one downside to making these beautiful apple oatmeal cookies. Do you see those caramelized apples? You have to prep those before you can make your cookie dough. I know, more work, but it is soooo worth it. I mean, a small price to pay for cookies that are:

  • Soft and chewy with crisp edges.
  • Filled with sweet, soft, buttery little apples.
  • Perfectly spiced with mellow hints of cinnamon.
  • Taste just like apple crisp…in cookie form.

Best Apples for Caramelized Apple Oatmeal Cookies

You want apples that are crisp, tart, and hold up well when cooked or baked. In other words, apples that get grainy and fall apart the moment they get a little warm are a no go. Those are the kind of apples you want for applesauce.

The best apples for applesauce,

  • McIntosh
  • Fuji
  • Golden Delicious
  • Gravenstein
  • Gala
  • Transparent
  • Or…Pink Lady (Cripps Pink)

The best apples for baking (or cookies),

  • Granny Smith
  • Honeycrisp
  • Jonathan or Jonagold
  • Cortland
  • Braeburn
  • Or…Pink Lady (Cripps Pink)

In this particular recipe, I used Pink Lady and Honeycrisp Apples (because they are my favorite). Feel free to use any of the above or mix and match!

One large caramelized apple oatmeal cookie.

How to make Caramelized Apple Oatmeal Cookies

Step 1. Caramelize the Apples

  1. Melt butter in a large skillet over medium-high heat. Cook the butter until melted. Add the apples, lemon juice, and brown sugar. Stir well to combine.
  2. Continue to cook the apples until they are soft, but not mushy (you want some bite left). Remove from heat and stir in the ground cinnamon.

Step 2. Bake Your Beautiful Cookies

  1. In a medium mixing bowl whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  2. In the bowl of an electric mixer beat together the butter and sugars on medium speed until light and fluffy (at least 3-4 minutes). Add the eggs, one at a time, mixing after each addition. Add the applesauce and vanilla and beat on medium-high for 1 minute.
  3. Turn mixer to low and carefully add flour. Mix until just combined (no over-mixing here). Using a rubber spatula, gently stir in the oats. Fold in the cooled caramelized apples, mixing until just combined.
  4. Chill your dough. Cover mixing bowl with plastic wrap or a piece of foil and refrigerate for at least 2 hours.
  5. When ready to bake, preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  6. Use a medium cookie scoop to scoop dough onto your prepared baking sheet, placing each cookie at least 1-2″ apart, as they will spread a bit while baking. Bake cookies for 15-18 minutes, or until edges are just starting to brown, but the middle is still a little soft.
  7. Remove baking sheet from the oven and allow cookies to cool for at least 5 minutes before transferring to a cooling rack to cool completely. Repeat process until all cookies have been baked.
  8. Allow cookies to cool completely before drizzling with the sugar glaze (see below).

Step 3. Make Your Glaze

  1. In a small bowl whisk together the sugar and water (or milk) until desired consistency is reached. If the glaze is too thick add additional water or milk (just a couple drops at a time); if it’s too watery, add additional powdered sugar. Drizzle (or dunk) over the tops of each cookie using a spoon.

Oatmeal cookies filled with fried apples and drizzled with a sweet sugar glaze on a large baking sheet.

Tips and Tricks

  • Butter – For best results, use butter that is at room temperature, but a cool room temperature. It should dent just slightly with your finger when pressed but should still maintain its shape. If you start with warm or melted butter, chill your cookie dough for longer. 
  • Oats – This recipe calls for good old-fashioned oats, not quick-cooking oats.
  • Chill your dough before baking: For best results, you need to chill your dough…for at least 2-3 hours. Why? Chilling your dough not only promises a thicker cookie with less spreading but also a cookie with more flavor. 
  • Applesauce: Use thicker applesauce. Anything that has too much liquid may create excess spreading and moisture.
  • How to make gluten-free – To make this recipe gluten-free use certified gluten-free all-purpose flour and gluten-free rolled oats.

To make-ahead, store, or freeze leftover cookies or cookie dough, follow the following tips and tricks for best results,

  • Make-Ahead: You can prepare the cookie dough and keep it chilled, covered, in the refrigerator for up to 3 days. All cookie dough to come to room temperature for 20-30 minutes before scooping and baking.
  • Freezing:  To freeze your cookie dough roll it into balls (refrigerate your dough first), transfer to a baking sheet, and freeze before transferring to a large ziplock bag. Unbaked cookie dough balls freeze well for up to 3 months. When ready to bake allow an extra minute of bake time- no need to thaw.
  • Storage: Your cookies will stay fresh covered and stored in the refrigerator for up to 4 days. 

Helpful Tools & Equipment

  • A Large Skillet to fry your apples.
  • Baking sheets
  • Parchment paper or Non-Stick Silicone Baking Mat
  • Stand Mixer– worth the investment if you like to bake otherwise a Handheld Mixer will work just fine.
  • Wire cooling rack– tight grid (especially if you like slightly under-baked cookies).
  • Mixing bowls, measuring spoons, and measuring cups.
  • Mixing Bowls and Measuring Cups
  • Apple Peeler or Paring Knife. Personally, I always peel and chop my apples with a paring knife- it’s easier.

Stack of baked caramelized apple oatmeal cookies.

More cookie recipes,

  • Sprinkle Confetti Cookies
  • Pumpkin Oatmeal Chocolate Chip Cookies
  • Chocolate Chunk Almond Butter Oatmeal Cookies
  • Best Ever Brown Butter Chocolate Chip Cookie
  • Lemon Raspberry Cookies

If you try making this Caramelized Apple Oatmeal Cookie Recipe, please leave me a comment and let me know! I always love to read your thoughts and feedback!

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Caramelized Apple Oatmeal Cookies

Caramelized Apple Oatmeal Cookies

4.92 from 12 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Deliciously spiced Caramelized Apple Oatmeal Cookies filled with buttery caramelized apples, chewy rolled oats, and drizzled with a sweet 2-ingredient glaze. 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 270 kcal

Ingredients
 
 

Apples

  • 2 tablespoon butter
  • 2 medium apples - peeled and diced (I used Pink Lady and Honeycrisp)
  • 1 tablespoon fresh lemon juice
  • 4 teaspoon light brown sugar

Cookies

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1.5 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup butter - brought to room temperature
  • ¾ cup light brown sugar - packed
  • ¼ cup granulated sugar
  • 2 large eggs - at room temperature
  • ⅓ cup apple sauce
  • 2.5 teaspoon vanilla extract
  • 3 cups rolled oats

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon water or milk - plus more as needed
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Instructions
 

For the Caramelized Apples

  • Melt butter in a large skillet over medium-high heat. Add the apples, lemon juice, and brown sugar. Stir well to combine.
  • Continue to cook, stirring often, until the apples are soft, but not mushy (you want some bite left). Remove from heat and set aside to cool.

For the Cookie Dough

  • In a medium mixing bowl whisk together the flour, baking soda, cinnamon and salt. Set aside.
  • In the bowl of an electric mixer beat together the butter and sugars on medium speed until light and fluffy (at least 3-4 minutes). Add the eggs, one at a time, mixing after each addition. Add the apple sauce and vanilla and beat on medium-high for 1 minute.
  • Turn mixer to low and carefully add flour. Mix until just combined (no over-mixing here). Using a rubber spatula, gently stir in the oats. Fold in the cooled caramelized apples, mixing until just combined. Cover mixing bowl with plastic wrap or a piece of foil and refrigerate for at least 2 hours.
  • When ready to bake, preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  • Use a medium cookie scoop to scoop dough onto baking sheet, placing each cookie at least 1-2" apart, as they will flatten out while baking. Bake cookies for 15-18 minutes, or until edges are just starting to brown, but the middle is still a little soft.
  • Remove baking sheet from the oven and allow cookies to cool for at least 5 minutes before transferring to a cooling rack to cool completely. Repeat process until all cookies have been baked.
  • Allow cookies to cool completely before drizzling with the sugar glaze (see below).

For the Glaze

  • In a small bowl whisk together the sugar and water (or milk) until desired consistency is reached. If glaze is too thick add additional water or milk (just a couple drops); if it's too watery, add additional powdered sugar. Drizzle (or dunk) over the tops of each cookie using a spoon.

Jessica's Notes

  • Make-Ahead: You can prepare the cookie dough and keep it chilled, covered, in the refrigerator for up to 3 days. All cookie dough to come to room temperature for 20-30 minutes before scooping and baking.
  • Freezing:  To freeze your cookie dough roll it into balls (refrigerate your dough first), transfer to a baking sheet, and freeze before transferring to a large ziplock bag. Unbaked cookie dough balls freeze well for up to 3 months. When ready to bake allow an extra minute of bake time- no need to thaw.
  • Storage: Your cookies will stay fresh covered and stored in the refrigerator for up to 4 days. 
  • Applesauce: Use a thicker applesauce. Anything that has too much liquid may create excess spreading and moisture.
  • How to make gluten-free – To make this recipe gluten-free use certified gluten-free all-purpose flour and gluten-free rolled oats.
  • Tools & Equipment: Mixing Bowls | Apple Peeler or Paring Knife | Measuring Cups | Cookie Scoop | Baking Sheets | Electric Mixer or Handheld Mixer | Large Skillet
Originally published December 9, 2019

Nutritional Information

Calories: 270kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 215mg | Potassium: 117mg | Fiber: 2g | Sugar: 22g | Vitamin A: 320IU | Vitamin C: 1.4mg | Calcium: 26mg | Iron: 1.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Apple Oatmeal Cookies, Caramelized Apple Oatmeal Cookies
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

282 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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