Ingredients
Scale
- 1 cup butter, room temperature
- 1 3/4 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 3/4 cups flour
- 2 cups rolled oats
- 3/4 cup dried apple rings, diced
- 6 ounces soft caramel candies (like Kraft or Werther’s)
- 1 teaspoon heavy cream
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and brown sugar together for 2 minutes on medium speed. Add in the eggs, vanilla, baking soda, salt, and cinnamon and continue mixing on medium for 1 minute, until combined, scraping the sides of the bowl as necessary.
- Turn mixer to low and mix in the flour until just combined. Add in the oats and dried apples and mix until incorporated.
- Using a medium cookie scoop (2 tablespoons) drop the dough onto the prepared baking sheet, 3 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set.
- Transfer cookies to a wire rack to cool.
- In a medium bowl combine the caramel candies and cream. Microwave in 15- second increments, stirring in between each, until the caramel is smooth.
- Drizzle the caramel on top of the cookies.
Notes
store airtight for up to 5 days.
The caramel on the cookies can get a little sticky, so if you’re storing these, place a piece of parchment paper in between each stacked layer to prevent sticking.