Description
Delight in these Iced Apple Cider Caramel Oatmeal Cookies featuring a perfect balance of crisp edges and a gooey caramel apple center, topped with a sweet vanilla glaze. These cookies combine the warm flavors of brown butter, oats, and dried honeycrisp apples with a luscious apple cider caramel and a drizzle of maple-vanilla icing for an irresistible treat ideal for fall or any cozy occasion.
Ingredients
Scale
Caramel
- 2 tablespoons salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup apple cider
- 1 teaspoon salt
Dried Apples (optional)
- 1 honeycrisp apple, sliced thin, then diced
Cookies
- 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
- Caramel chunks (from above)
- Dried apples (from above, optional)
Vanilla Glaze
- 3/4 cup powdered sugar
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- Pinch of flaky sea salt
- Water (to thin glaze if needed)
Instructions
- Make the Caramel: Add 2 tablespoons of butter and 1/2 cup packed dark brown sugar to a large pot over medium heat. Once the butter melts, stir in 1/4 cup apple cider and bring the mixture to a boil. Cook while stirring constantly until the sugar melts, and the mixture thickens and bubbles, turning dark, about 10 minutes. Stir in 1 teaspoon salt. Pour the caramel onto a parchment-lined baking sheet to set, then cut or tear into pieces. Note that cooking longer will make the caramel harder when cooled.
- Dry the Apples (Optional): Preheat the oven to 350°F (175°C). If using, lay thinly sliced honeycrisp apples on a parchment-lined baking sheet and bake for 10 minutes to dry them out.
- Prepare Brown Butter: In a skillet over medium heat, melt 1 cup (2 sticks) of butter and cook until it begins to brown and smells nutty, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl to cool for about 5 minutes.
- Make the Cookie Dough: To the brown butter, whisk in 1 cup brown sugar, 2 large eggs, and 1 tablespoon vanilla extract until combined. In a separate bowl, mix 2 cups all-purpose flour, 2 cups old fashioned oats, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture. Fold in the caramel chunks and dried apples (if using).
- Shape and Bake Cookies: Roll the dough into rounded tablespoon-sized balls and place them about 2 inches apart on a parchment-lined baking sheet. Bake at 350°F for 8 minutes. Rotate the baking sheet and bake for an additional 3-4 minutes until the edges are just beginning to set.
- Cool: Let the cookies cool on the baking sheet. They will continue to set and cook slightly while cooling.
- Prepare the Vanilla Glaze: 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 a little water if necessary to reach drizzle consistency.
- Glaze and Store: Drizzle the vanilla glaze over cooled cookies. Store the cookies in an airtight container for up to 4 days to maintain freshness.
Notes
- The cookies offer a perfect texture contrast: crisp around the edges with a gooey caramel apple center.
- The vanilla glaze adds a sweet finishing touch that balances the rich caramel flavor.
- Drying the apples before adding keeps them from adding too much moisture to the dough.
- Cooking the caramel longer will yield a firmer texture when cooled—adjust to your preference.
- Store cookies airtight at room temperature for up to 4 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
