Description
These Caramelized Apple Oatmeal Cookies combine soft, tender apples caramelized in butter with the hearty texture of oats and warm cinnamon spice, finished with a sweet glaze for the perfect cozy treat.
Ingredients
Scale
Apples
- 2 tablespoon butter
- 2 medium apples - peeled and diced (Pink Lady and Honeycrisp recommended)
- 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
- 0.5 teaspoon salt
- 0.75 cup butter - room temperature
- 0.75 cup light brown sugar - packed
- 0.25 cup granulated sugar
- 2 large eggs - room temperature
- 0.33 cup thick applesauce
- 2.5 teaspoon vanilla extract
- 3 cups rolled oats
Glaze
- 1 cup powdered sugar
- 1 tablespoon water or milk - plus more as needed
Instructions
- Caramelize the Apples: Melt the butter in a large skillet over medium-high heat. Add the peeled and diced apples, lemon juice, and light brown sugar. Stir well to combine. Cook, stirring frequently, until the apples are soft but still hold their shape, about 5-7 minutes. Remove from heat and let cool completely.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the room temperature butter with the light brown sugar and granulated sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Add eggs one at a time to the creamed mixture, beating well after each. Then mix in the thick applesauce and vanilla extract on medium-high speed for 1 minute until thoroughly combined.
- Combine Dry and Oats: Lower mixer to low speed and gradually add the flour mixture, mixing until just combined to avoid overmixing. Using a rubber spatula, fold in the rolled oats gently.
- Fold in Caramelized Apples: Carefully fold the cooled caramelized apples into the cookie dough until evenly distributed. Cover the bowl with plastic wrap or foil and refrigerate for at least 2 hours to firm up the dough.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 375 degrees Fahrenheit and line baking sheets with parchment paper.
- Scoop and Bake Cookies: Using a medium cookie scoop, place dough balls on the prepared baking sheet, spacing each cookie 1-2 inches apart. Bake for 15-18 minutes until cookie edges are lightly browned and centers remain slightly soft.
- Cool Cookies: Remove cookies from oven and let them cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Repeat baking remaining dough.
- Prepare and Apply Glaze: In a small bowl, whisk together powdered sugar and water or milk until smooth and desired consistency is reached. Adjust thickness by adding small amounts of liquid or powdered sugar as needed. Drizzle the glaze over cooled cookies using a spoon or dunk the tops gently.
Notes
- You can make the cookie dough up to 3 days in advance; keep it covered and chilled. Bring to room temperature for 20-30 minutes before baking.
- To freeze, shape dough into balls and freeze on a baking sheet before storing in a freezer bag for up to 3 months. Add 1 minute to baking time; no thawing needed.
- Store baked cookies covered in the refrigerator for up to 4 days to maintain freshness.
- Use a thicker applesauce to prevent excess moisture and spreading in the cookies.
- For a gluten-free version, substitute certified gluten-free all-purpose flour and gluten-free rolled oats.
- Essential tools include mixing bowls, apple peeler or paring knife, measuring cups, cookie scoop, baking sheets, electric mixer, and a large skillet for caramelizing apples.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
