Description
These Iced Apple Cider Caramel Oatmeal Cookies are a perfect blend of crisp edges and a gooey caramel apple center, topped with a delicate vanilla glaze. Featuring browned butter, dried apples, and homemade caramel made from apple cider, these cookies offer a delightful fall twist on classic oatmeal cookies.
Ingredients
Scale
Caramel Ingredients
- 2 tablespoons salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup apple cider
- 1 teaspoon salt
Cookie Ingredients
- 2 sticks (1 cup) salted butter
- 1 cup brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 honeycrisp apple, sliced thin, then diced (optional, dried)
- Caramel chunks (from above)
Glaze Ingredients (Optional)
- 3/4 cup powdered sugar
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- Pinch of flaky sea salt
- Water (to thin, if needed)
Instructions
- Make caramel: In a large pot over medium heat, melt 2 tablespoons salted butter with 1/2 cup dark brown sugar. Add 1/4 cup apple cider and bring to a boil, stirring constantly. Cook until mixture is dark, bubbling, and thickened, about 10 minutes. Stir in 1 teaspoon salt. Pour caramel onto parchment-lined baking sheet and let set. Cut or tear into pieces once cooled.
- Prepare apples (optional): Preheat oven to 350°F. Arrange thinly sliced honeycrisp apple pieces on parchment-lined baking sheet and bake for 10 minutes to dry them out. Set aside.
- Brown butter: In a skillet over medium heat, melt 2 sticks butter until it begins to brown (~3-4 minutes). Remove from heat and let cool for 5 minutes.
- Make cookie dough: To the browned butter, stir in 1 cup brown sugar, 2 large eggs, and 1 tablespoon vanilla extract until combined. Add 2 cups flour, 2 cups oats, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix in caramel chunks and dried apple pieces (if using).
- Shape and bake cookies: Roll dough into rounded tablespoon-size balls and place 2 inches apart on parchment-lined baking sheet. Bake at 350°F for 8 minutes, rotate pan, then bake another 3-4 minutes until edges just begin to set.
- Cool cookies: Let cookies cool on baking sheet; they will continue to set as they cool.
- Prepare glaze (optional): Whisk together 3/4 cup powdered sugar, 1/3 cup maple syrup, 1 tablespoon vanilla extract, and a pinch of flaky sea salt. Thin with water if needed. Drizzle glaze over cooled cookies.
- Storage: Store cookies in an airtight container for up to 4 days.
Notes
- The longer you cook the caramel, the harder it will be after cooling—adjust cooking time for desired caramel texture.
- Using dried apples adds a nice chewy texture and enhances the apple flavor.
- The browned butter adds a nutty depth of flavor to the cookies.
- The glaze adds a sweet vanilla finish, but cookies are delightful even without it.
- Ensure to space cookies properly on baking sheet to allow even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
