Description
Delight in these Iced Apple Cider Caramel Oatmeal Cookies featuring a perfect crisp edge and a gooey caramel apple center, all topped with a smooth vanilla glaze. These cookies combine the warmth of brown butter, the sweetness of caramel made from apple cider, and the wholesome texture of oats for a deliciously comforting treat.
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
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
- 1 honeycrisp apple, sliced thin then diced (optional, for drying and adding to dough)
- Caramel chunks (from above caramel)
Glaze
- 3/4 cup powdered sugar
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- Pinch of flaky sea salt
- Water, if needed to thin glaze
Instructions
- Make the caramel: In a large pot over medium heat, melt 2 tablespoons butter with 1/2 cup brown sugar. Stir in 1/4 cup apple cider and bring the mixture to a boil. Cook while stirring constantly until the mixture darkens, bubbles, and thickens, about 10 minutes. Stir in 1 teaspoon salt. Pour the caramel onto a parchment-lined baking sheet and let it set completely before cutting or tearing into pieces. Note: Longer cooking will yield a harder caramel when cooled.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F. Line baking sheets with parchment paper for cookies, and optionally prepare a separate sheet for drying apple pieces.
- Dry the apple pieces (optional): If using the apple, arrange the thinly sliced and diced pieces evenly on a parchment-lined baking sheet. Bake for 10 minutes to dry them out, removing excess moisture before mixing into the dough.
- Prepare brown butter: In a skillet over medium heat, melt 1 cup salted butter and cook until it begins to brown and develops a nutty aroma, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl to cool around 5 minutes.
- Mix cookie dough: To the cooled brown butter, add 1 cup brown sugar, 2 eggs, and 1 tablespoon vanilla extract, mixing until combined. Add 2 cups all-purpose flour, 2 cups old fashioned oats, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir dough well. Fold in caramel chunks and dried apples if using.
- Shape and bake cookies: Roll dough into rounded tablespoon-sized balls and place them on the prepared baking sheet about 2 inches apart. Bake for 8 minutes, then rotate the baking sheet and bake an additional 3-4 minutes until the edges are just beginning to set.
- Cool cookies: Remove cookies from oven and let cool on the baking sheet to finish cooking and firm up.
- Make the glaze (optional): 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 small amount of water if the glaze is too thick. Drizzle over cooled cookies.
- Storage: Store cookies in an airtight container for up to 4 days to maintain freshness.
Notes
- The cookies feature a perfect crisp edge with a gooey caramel apple center for an indulgent texture contrast.
- Brown butter adds a rich, nutty flavor enhancing the depth of the cookies.
- Drying the apple pieces before adding helps avoid excess moisture and keeps the cookies from becoming soggy.
- The vanilla glaze adds a sweet finishing touch and can be thinned with water to your preferred consistency.
- Ensure caramel is fully set before cutting to achieve the best texture in the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
