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Apple Pie Oatmeal Cookies

Apple pie oatmeal cookies with caramel bits and finely chopped dried apples for a chewy, golden cookie that stays soft in the center. Baked at 375°F and cooled on the pan so the texture firms up without drying out.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Cookie base
  • 1 lb unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
Add-ins
  • 3 cup rolled oats
  • 1.5 cup dried apple pieces, finely chopped
  • 0.5 cup caramel bits or caramel chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 375°F, and line baking sheets with parchment. Keep the sheets ready so the dough can go in right after mixing.
  2. Whisk the all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt together until evenly speckled. The mixture should look uniform with no visible streaks.
Make the cookie dough
  1. Beat the softened unsalted butter and both sugars until fluffy, about 1-2 minutes. Stop when the mixture looks lighter in color and holds shape.
  2. Beat in the eggs and vanilla extract until smooth and combined. Scrape the bowl as needed so no sugar remains stuck to the sides.
  3. Stir in the flour mixture until just combined, then stop as soon as you no longer see dry flour. Overmixing will make the cookies tougher.
  4. Fold in the rolled oats, dried apple pieces, and caramel bits until evenly distributed. You should see apple pieces and caramel throughout the dough.
Scoop and bake
  1. Scoop the dough into 2-tablespoon rounds on the prepared baking sheets, spacing them apart. Press each one slightly flat so they bake evenly.
  2. Bake at 375°F for 10-12 minutes until the edges are golden but the centers are still soft. Look for a set rim while the middle remains slightly underbaked.
Cool
  1. Cool the cookies on the pan for 5 minutes before transferring. They will firm up as the steam dissipates.

Notes

Pro tip: pack brown sugar firmly for the right caramel flavor and chew. Store cookies in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 2 months. For a dietary swap, use plant-based butter as a 1:1 substitute for the same soft dough texture.