These cookies are fall in every bite.
They’re soft and chewy with warm cinnamon, little chunks of fresh apple, and gooey caramel bits that melt into the oats.
They’re the kind of cookie that disappears fast—one batch is never enough.
I’ve been making these for years when the weather cools down and apples are everywhere.
They’re cozy, easy to make, and fill the whole kitchen with the best smell.
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups peeled and finely diced apples (about 2 medium apples)
- 1 cup caramel baking bits or chopped soft caramels
Why I Love This Recipe
This recipe has been in my fall rotation forever. I first made them for a bake sale and they were gone before I could grab one for myself. The mix of tart apple, creamy caramel, and hearty oats just works.
- Perfect mix of soft, chewy, and gooey
- Warm cinnamon flavor with fresh fruit
- They smell amazing when baking
- Great for potlucks or gifts
- You don’t need a mixer (but it helps!)
Servings and Cook Time
Servings: Makes about 24 cookies
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 30–35 minutes
Macros (Per Cookie – Approximate)
Calories: 180
Protein: 2g
Carbs: 26g
Fat: 8g
Fiber: 1g
Sugar: 15g
Why This Recipe Works (Quick Science)
The butter and sugar cream together to hold air and keep the cookies soft. Oats absorb moisture and keep them chewy. Apples add moisture, while the caramel melts into little pockets of sweetness. Chilling isn’t needed because the oats hold the dough together.
Common Mistakes
- Using large apple chunks – Makes cookies soggy. Dice them small.
- Overmixing the dough – Makes cookies tough. Mix just until combined.
- Not using rolled oats – Quick oats change the texture too much.
- Skipping parchment paper – Caramel sticks to the tray. Always line it.
What to Serve With
- Warm apple cider
- A glass of cold milk
- Drizzle of caramel sauce on top
- Scoop of vanilla ice cream if you’re feeling fancy
FAQ
Can I use quick oats?
Rolled oats are best for texture, but quick oats can work in a pinch. Cookies will be softer and more uniform.
Do I need to peel the apples?
Yes. Peeling keeps the texture soft and even in every bite.
Can I freeze the dough?
Yes! Scoop onto a tray and freeze until solid, then store in a bag. Bake straight from frozen, just add 1-2 minutes.
What kind of apples work best?
Granny Smith, Honeycrisp, or any firm apple. Stay away from mealy apples like Red Delicious.
Tools Required
- Hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Cooling rack
- Small cutting board and paring knife
Substitutions and Variations
- Swap caramel bits with chocolate chips for a twist
- Add chopped toasted pecans or walnuts
- Use apple pie spice instead of plain cinnamon
- Sub gluten-free flour if needed
- Add 1/4 tsp nutmeg or cloves for more spice
Make Ahead Tips
You can chop the apples ahead of time and store in lemon water to keep them from browning. Dough can be made 1 day ahead and kept covered in the fridge.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugars
In a large bowl, beat 1 cup softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar until light and fluffy (about 2 minutes).
Step 2: Add Eggs and Vanilla
Mix in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract. Beat just until smooth.
Step 3: Mix Dry Ingredients
In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon salt.
Step 4: Combine Wet and Dry
Add dry ingredients to the wet ingredients and mix gently until just combined.
Step 5: Stir in Oats, Apples, and Caramel Bits
Fold in 3 cups rolled oats, 1 1/2 cups finely diced peeled apples, and 1 cup caramel baking bits.
Step 6: Scoop and Bake
Drop heaping tablespoons (or use a cookie scoop) of dough onto a parchment-lined baking sheet. Bake at 350°F (177°C) for 10–12 minutes until edges are golden and centers are soft.
Step 7: Cool
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread in the container. They also freeze well for up to 2 months.
Wrap-Up
These Caramel Apple Oatmeal Cookies are a cozy classic with just enough twist to keep everyone reaching for more. They’ve got the chewy oat texture, the sweet caramel goo, and that pop of fresh apple in every bite. Give them a try, and don’t forget to leave a comment and let me know how they turned out or if you have any questions!
