Apple Caramel Oatmeal Cookies

5 from 5 votes

Chewy oatmeal cookies loaded with apple pieces, caramel chips, and a pinch of sea salt for that perfect sweet-salty fall bite.

Prep Time15

Total Bake Time36

Chill30

Total Time1 21

Course: Cookies, Fall

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 131kcal

Weigh or measure the light brown and white sugars into a bowl and set aside. In a separate bowl, weigh or measure the flour, baking powder, apple pie spice, and salt. Whisk to blend. In another bowl weigh or measure the oats and set it aside. Dice half a Granny Smith apple into small pieces (about ½ cup) after removing the core and peel.
Using a handheld or stand mixer, cube the butter and mix on medium speed for 1–2 minutes until creamy. Add the sugars and mix for another 3 minutes. Scrape down the bowl, then add the egg, applesauce, and vanilla extract. Mix to combine, scraping the bowl again.
Add the flour mixture about half at a time and combined. Scrape down the sides and bottom of the bowl. Add the oats, diced apples, and caramel chips, then mix just until evenly distributed, about 10–15 seconds more if needed. Chill the dough in the fridge for 20–30 minutes. You want the butter to firm up but still scoopable, don’t let it harden completely.
Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. Using a medium cookie scoop, portion 12 dough mounds per pan. Bake for 11–13 minutes. The tops should look soft and slightly set. Leave the cookies on the pan for at least 5 minutes before moving them to a cooling rack. This helps them firm up while keeping that soft oatmeal texture.