Why do some of the least attractive foods taste the best? It’s like a challenge: will you look past the rough exterior to discover the deliciousness beneath? These cookies are a perfect example—unattractive and lumpy, yet irresistible the moment you bite in. Think of it as an ugly duckling moment for food.
These cookies won’t win any beauty contests: craggy, brown, and a little rustic-looking. But all doubts melt away with the first chewy bite—rich butter, tender oats, bright apple, and pockets of caramel. They’re far better than they look and would easily win a blind taste test.
These are not your typical oatmeal cookies. Instead of raisins they use chopped dried apples, plus a grated tart apple folded into the dough for extra fresh apple flavor. Caramel baking bits are sprinkled throughout for sweet, gooey bursts. It’s like autumn captured in cookie form.
My husband couldn’t resist the cooling rack. I had to hide the rest. Later that evening he found my stash, took another cookie, and confessed, “I’m addicted to these. Don’t make them ever again!” The combination is that good.
Save a few of these cookies if you can. Better yet, save an even number—there’s another use I’ll share later this week. They also freeze well: wrap them in two layers of plastic wrap and a layer of foil and they’ll keep beautifully. Trust me, you’ll want that option.
Cook’s Notes
- Use the dried apples you prefer. Softer dried apples blend nicely, but the crisp, brittle ones work too—both yield delicious results.
- Vanilla: regular pure vanilla is perfect. If you happen to have a specialty extract (like whiskey vanilla), it’s wonderful here but not required.
- Caramel baking bits are convenient and bake evenly. If you can’t find them, finely chop chewy caramel candies into small pieces as a substitute.
- Line your baking sheets with parchment or a silpat. These cookies are sticky, and greasing the pan won’t prevent sticking as reliably as a liner will.
- Remove cookies from the oven when they’re set around the edges and mostly set toward the center. They continue to firm up as they cool and shouldn’t be overbaked.
- Let the cookies rest on the pan for at least two minutes before transferring the parchment or silpat onto a heat-safe surface. Warm cookies are delicate; once cooled they’re sturdy enough to lift with a spatula.
- Store cooled cookies in an airtight container at room temperature for up to a week. If you need to freeze them, double-wrap in plastic and then foil; frozen cookies are best within a month. After that they may become a bit crumbly and are better used as a crumble over ice cream.
Ready to give the ugly duckling a chance? Here’s the recipe.
Caramel Apple Oatmeal Cookies
Rebecca Lindamood
Ingredients
- 14 tablespoons unsalted butter 1 stick plus 6 additional tablespoons, softened to room temperature
- 3/4 cup brown sugar
- 1/2 cup white granulated sugar
- 2 eggs
- 1 tart apple grated
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour 6 3/4 ounces by weight
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 cups old fashioned or quick oats
- 1 cup chopped dried apples
- 1 cup caramel baking bits
Instructions
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Preheat the oven to 350°F (175°C).
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Line baking sheets with silpats or parchment paper and set aside.
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In a mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, vanilla, and grated apple until fully combined.
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In a separate bowl, whisk the flour, baking soda, cinnamon, and salt. Add the dry mixture to the butter mixture and beat until combined. Stir in the oats, chopped dried apples, and caramel baking bits.
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Scoop dough by a medium cookie scoop or tablespoon onto the prepared pans, spacing mounds about 2 inches apart. Bake for 12–15 minutes, or until cookies are set around the edges and mostly set toward the center. Let them rest on the pans for 2 minutes, then carefully transfer the parchment or silpat to a heatproof counter or cooling rack. Cool completely before removing with a spatula.
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Store cooled cookies in an airtight container at room temperature.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use if needed.
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Need help locating caramel baking bits? They’re sold at many bulk stores and baking supply shops. If you prefer, you can substitute small chopped caramel candies when bits aren’t available.