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Caramelized Apple Oatmeal Cookies
4.89 from 9 votes

Caramelized Apple Oatmeal Cookies

Deliciously spiced Caramelized Apple Oatmeal Cookies filled with buttery caramelized apples, chewy rolled oats, and drizzled with a sweet 2-ingredient glaze. 
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 18 cookies
Calories: 270kcal



  • 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



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


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.


  • 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


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
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