Caramel-Apple Cookies

Caramel-Apple Cookies

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup plus 2 tablespoons unsalted butter, softened

  • 1

    cup plus 2 tablespoons packed brown sugar

  • 1

    large egg

  • 2

    tablespoons milk

  • ¾

    teaspoon vanilla extract

  • 6.75

    ounces gluten-free flour (about 1½ cups)

  • ¾

    teaspoon baking soda

  • ¼

    teaspoon salt

  • cups gluten-free old-fashioned rolled oats

  • 2

    chopped peeled apples

  • 20

    caramel candies

  • 2

    tablespoons water


Preheat oven to 325°. 2. Beat butter and brown sugar with a mixer at medium speed until creamy. Add egg, milk, and vanilla; beat 2 minutes or until light and fluffy. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Stir in oats. Add oat mixture to butter mixture, beating at low speed until blended. Stir in apples. 4. Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. 5. Bake at 325° for 14 minutes or until golden. Transfer cookies to wire racks; cool completely. 6. Place caramels and water in a small saucepan. Cook over low heat 7 minutes, stirring until smooth. Remove from heat. Drizzle warm glaze over cookies. Let stand 15 minutes or until caramel is completely set. Store in an airtight container for up to 5 days.


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