Apple Cinnamon Oatmeal Cookies with Apple Cider Caramel
These apple cinnamon oatmeal cookies are one of my favorite fall treats. Freeze-dried apple gives the soft-baked cookies a slight hint of apple flavor while staying chewy. These are filled with homemade apple cider caramel but store-bought is just as delicious. I recommend using these Kraft Caramels because of how well they melt!
Equipment
- 1 Cookie Scoop
- 1 Standmixer
Ingredients
- 1 cup 2 sticks (113 grams) unsalted butter, room temperature
- 1 cup 200 grams granulated sugar
- 1/2 cup 100 grams light brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cups flour +1 tablespoon 240 grams
- 1 oz 28 grams freeze dried apple, crushed/pulverized into powder
- 1/3 cup 37 grams cake flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/3 cups 133grams rolled oats
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp all spice
- 1/8 tsp nutmeg
- 1 bag of caramels or homemade apple cider caramels
Instructions
- Pulverize (or smash with a rolling pin) the freeze-dried apples. Place in food processor and pulse until the chunks are gone or place apples in a large ziplock and smack with a rolling pin until only powder remains. Set aside.
- In a large bowl, combine butter and sugars. Using a hand or stand mixer cream until light and fluffy, about 5 minutes.
- Add eggs and vanilla to butter mixture and mix again until combined.
- In a separate small bowl, combine all dry ingredients and whisk until combined.
- Add dry ingredients to wet ingredients and mix. The dough will be thick.
- Line a sheet tray with parchment paper. You will be chilling the dough balls after they are scooped and stuffed with caramel on this sheet tray.
- If using pre-packed caramels, prepare them by unwrapping 15 caramels.
- Using a large cookie scoop, scoop dough and use your thumb to make a divot in the dough. Place the caramel in the divot and then cover with more dough. Place scoop onto parchment lined and sheet and continue until you’ve gone through all of the dough.
- Cover scooped cookie dough ball tray in saran wrap and let chill for 2 hours.
- Preheat oven to 350 degrees F.
- Bake 5 cookies at a time, for 12-14 minutes.
- Let cool for 20 minutes and enjoy!
Video
@lilypcrumbs Best bake of the month! It’s time for me to tell you the best recipe that I made all month and that has these Apple cinnamon oatmeal caramel cookies #cookies #recipes #applecider #fallcookies
♬ we fell in love in october – Speed – Ren
Do you have the recipe for the homemade Carmel? I have the apple cider jam
Hi, can I freeze this dough?