Oatmeal Caramel Apple Cookies with Caramel Bits

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I never thought I’d be the type to get excited about fall flavors, but here we are. My kids started asking for “apple everything” the minute September hit, and honestly, I get it now. There’s something about that sweet apple and caramel combo that just works.

These cookies happened because I had a bag of caramel bits sitting in my pantry for months. You know how it is—you buy something for one recipe and then it just sits there staring at you. I figured why not throw them into some apple cookies and see what happens. Turns out, it was one of those happy accidents that my family won’t let me forget about.

What Kind of Apples Should I Use?

For these cookies, you’ll want to use dried apples rather than fresh ones, as they won’t add extra moisture that could make your cookies soggy. Most grocery stores carry dried apple rings or slices in the snack or baking aisle, and any variety will work well for this recipe. If you can only find large dried apple pieces, just chop them into smaller bits so they distribute evenly throughout the cookie dough. You can even make your own dried apples if you have a dehydrator or want to slice and bake fresh apples at a low temperature until they’re completely dried out.

Options for Substitutions

These cookies are pretty forgiving when it comes to swapping ingredients:

• Shortening: You can easily replace shortening with butter (use the same amount) or vegetable oil (use about 2/3 the amount). Butter will give you a richer flavor, while oil keeps them extra soft.
• Dried apples: If you can’t find dried apples, try chopped fresh apples (pat them dry first), dried cranberries, or even raisins. Fresh apples will add a bit more moisture to your cookies.
• Caramel bits: No caramel bits? Chop up soft caramel candies, use butterscotch chips, or even cinnamon chips. You could also skip them entirely and add chopped walnuts or pecans instead.
• Rolled oats: Stick with old-fashioned rolled oats here – they’re really important for the texture. Quick oats will make your cookies too soft and mushy.
• Brown sugar: You can use all white sugar if that’s what you have, but you’ll lose some of that rich molasses flavor. Or try coconut sugar for a slightly different taste.
• Ground cinnamon: Feel free to experiment with apple pie spice, pumpkin pie spice, or add a pinch of nutmeg along with the cinnamon for extra warmth.

Watch Out for These Mistakes While Baking

The biggest mistake when making caramel apple cookies is not chopping your dried apples small enough, which can create uneven baking and tough, chewy spots – aim for pieces no larger than a raisin.

Another common error is adding the caramel bits while the dough is still warm, causing them to melt completely and disappear into the cookies rather than staying as delicious pockets of caramel throughout.

Don’t skip chilling the dough for at least 30 minutes before baking, as this prevents the cookies from spreading too much and helps them hold their shape better.

Finally, resist the urge to overbake these cookies – they should look slightly underdone when you pull them from the oven since they’ll continue cooking on the hot pan, and this keeps them soft and chewy instead of hard and crumbly.

What to Serve With Caramel Apple Cookies?

These caramel apple cookies are perfect on their own, but they’re absolutely amazing with a cold glass of milk for dunking. I love serving them alongside a warm cup of coffee or spiced apple cider, especially during fall when the flavors really complement each other. For a fun dessert spread, try pairing them with vanilla ice cream or even a scoop of cinnamon ice cream for an extra treat. They also make a great addition to any cookie platter alongside other fall favorites like snickerdoodles or pumpkin cookies.

Storage Instructions

Keep Fresh: These caramel apple cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to put a piece of bread in the container to help keep them from getting too hard. The caramel bits might get a little firmer after a few days, but they’re still delicious!

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. I often make a double batch and freeze half for later when I’m craving something sweet. Just layer them between parchment paper so they don’t stick together.

Thaw: Frozen cookies taste great straight from the freezer, or you can let them sit at room temperature for about 10-15 minutes to soften up. If you want them to taste freshly baked, pop them in a 300°F oven for just a couple minutes to warm through.

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 28-34 g
• Fat: 140-155 g
• Carbohydrates: 510-550 g

Ingredients

For the dough:

• 3/4 cup vegetable shortening
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup water
• 1 tsp vanilla extract

For the dry blend:

• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tbsp ground cinnamon

For the mix-ins:

• 3 cups old-fashioned oats
• 1 package (4.5 oz) dried apple, diced
• 1 bag (11 oz) chopped caramels (kraft premium caramel bits used)

Step 1: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C).

Grease the cookie sheets or line them with parchment paper to prevent the cookies from sticking and to make for easy cleanup.

Step 2: Cream Shortening and Sugars

• 3/4 cup vegetable shortening
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar

In a medium bowl, cream together the vegetable shortening, packed light brown sugar, and granulated sugar until the mixture is light and fluffy.

This step is key for creating a soft cookie texture.

Step 3: Add Wet Ingredients

• 1 large egg
• 1/4 cup water
• 1 tsp vanilla extract

Stir the egg, water, and vanilla extract into the creamed mixture.

Mix until everything is fully incorporated and the batter is smooth.

Step 4: Combine Dry Ingredients and Mix into Batter

• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tbsp ground cinnamon

In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and ground cinnamon.

Gradually stir these dry ingredients into the wet mixture until just combined.

I like to gently fold the dry ingredients in to prevent overmixing, which keeps the cookies extra soft.

Step 5: Add Oats, Apples, and Caramels

• 3 cups old-fashioned oats
• 1 package (4.5 oz) dried apple, diced
• 1 bag (11 oz) chopped caramels (Kraft Premium Caramel Bits used)

Stir the old-fashioned oats into the cookie batter until evenly distributed.

Then fold in the diced dried apples and chopped caramel bits, ensuring they’re spread throughout for a delicious pocket of flavor in every bite.

Step 6: Portion Dough and Bake

Drop the cookie dough by rounded spoonfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are just golden.

I like to slightly underbake the cookies for a chewier center.

Step 7: Cool and Serve

Let the cookies cool on the baking sheets for a couple of minutes after removing them from the oven.

Then transfer them to wire racks to cool completely before serving.