Caramel Apple Oatmeal Cookies

  • Author: Cookies & Cups
  • Prep Time Prep Time: 10 mins
  • Cook Time Cook Time: 10 mins
  • Total Time Total Time: 20 mins
  • Yield Yield: 30 cookies 1x



  • 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


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Turn mixer to low and mix in the flour until just combined. Add in the oats and dried apples and mix until incorporated.
  4. 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.
  5. Transfer cookies to a wire rack to cool.
  6. In a medium bowl combine the caramel candies and cream. Microwave in 15- second increments, stirring in between each, until the caramel is smooth.
  7. Drizzle the caramel on top of the cookies.


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.

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