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Oatmeal Cookies Recipe

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4.8 from 201 reviews

Delight in these chewy Caramel Oatmeal Cookies featuring homemade apple cider caramel pieces and optional dried honeycrisp apples, all enhanced with a sweet and lightly salted maple glaze. Browned butter adds a rich, nutty depth to these classic cookies, creating irresistible pockets of caramel and a soft, textured bite with oats and cinnamon notes. Perfect for a cozy treat or gifting.

Ingredients

Scale

For the Caramel Pieces:

  • 1/4 cup apple cider
  • 1 tsp salt
  • 2 tbsp salted butter (softened)
  • 1/2 cup packed dark brown sugar

For the Cookies:

  • 1 tbsp vanilla extract
  • 2 large eggs (room temperature)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup salted butter (2 sticks)
  • 2 cups old fashioned rolled oats
  • 1 cup brown sugar
  • 2 cups all-purpose flour
  • 1 honeycrisp apple (thinly sliced and diced, optional)

For the Glaze:

  • Flaky sea salt (for topping)
  • 1/3 cup pure maple syrup
  • 1 tbsp vanilla extract
  • 3/4 cup confectioners’ sugar (sifted)

Instructions

  1. Make the Apple Cider Caramel: In a large pot over medium heat, melt 2 tablespoons of softened salted butter and stir in 1/2 cup packed dark brown sugar. Add 1/4 cup apple cider and bring to a boil while stirring constantly. Cook until the mixture is dark, bubbling, and thickened, about 10 minutes. Stir in 1 teaspoon salt. Pour the hot caramel onto a parchment-lined baking sheet and let it set completely before cutting into small pieces.
  2. Dry the Apples (If Using): Spread thinly sliced and diced honeycrisp apple in a single layer on a parchment-lined baking sheet. Bake in a preheated 350°F oven for about 10 minutes to dry out the apples, preventing excess moisture in the cookies. Remove and cool.
  3. Brown the Butter: In a skillet over medium heat, melt 1 cup salted butter (2 sticks). Stir occasionally until it turns golden brown and smells nutty, about 3-4 minutes. Transfer immediately to a heatproof bowl and let cool for 5 minutes.
  4. Prepare the Cookie Dough: To the cooled browned butter, mix 1 cup brown sugar, 2 room temperature eggs, and 1 tablespoon vanilla extract until smooth. Add 2 cups all-purpose flour, 2 cups old fashioned rolled oats, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir to combine evenly. Fold in the caramel pieces from step 1 and dried apples from step 2 (if using), adding extra caramel if you prefer gooey pockets.
  5. Shape and Bake the Cookies: Preheat oven to 350°F if not already done. Roll dough into rounded tablespoon-sized balls and place 2 inches apart on a parchment-lined baking sheet. Bake for 8 minutes, rotate the sheet, then bake for an additional 3-4 minutes until edges are just set. Cool completely on the baking sheet.
  6. Make and Drizzle the Maple Glaze: Whisk together 3/4 cup confectioners’ sugar, 1/3 cup pure maple syrup, 1 tablespoon vanilla extract, and a pinch of salt until smooth. Thin with water if needed. Drizzle generously over cooled cookies and sprinkle with flaky sea salt for contrast.

Notes

  • Cooking the caramel longer yields harder caramel pieces; adjust to your preferred texture.
  • Drying the apple slices helps prevent soggy cookie texture by reducing moisture.
  • Use room temperature eggs to ensure better mixing and emulsification in the dough.
  • Brown butter adds a nutty richness that elevates the flavor of the cookies.
  • The glaze is optional but adds a delicious sweet and salty finishing touch.
  • Store cookies in an airtight container at room temperature for up to 5 days for best freshness.

Keywords: Caramel Oatmeal Cookies, Browned Butter Cookies, Maple Glaze Cookies, Thanksgiving Cookies, Soft Chewy Cookies, Autumn Dessert

Find it online: https://deliciousdishspot.com/oatmeal-cookies-recipe/