Caramelized Apple Oatmeal Cookies

Step 1. Caramelize the Apples

1. Melt butter in a large skillet over medium-high heat. Cook the butter until melted. Add the apples, lemon juice, and brown sugar. Stir well to combine.
2. Continue to cook the apples until they are soft, but not mushy (you want some bite left). Remove from heat and stir in the ground cinnamon.

Step 2. Bake Your Beautiful Cookies

1. In a medium mixing bowl whisk together the flour, baking soda, cinnamon, and salt. Set aside.
2. In the bowl of an electric mixer beat together the butter and sugars on medium speed until light and fluffy (at least 3-4 minutes). Add the eggs, one at a time, mixing after each addition. Add the applesauce and vanilla and beat on medium-high for 1 minute.
3. Turn mixer to low and carefully add flour. Mix until just combined (no over-mixing here). Using a rubber spatula, gently stir in the oats. Fold in the cooled caramelized apples, mixing until just combined.
4. Chill your dough. Cover mixing bowl with plastic wrap or a piece of foil and refrigerate for at least 2 hours.
5. When ready to bake, preheat oven to 375 degrees F and line a baking sheet with parchment paper.
6. Use a medium cookie scoop to scoop dough onto your prepared baking sheet, placing each cookie at least 1-2″ apart, as they will spread a bit while baking. Bake cookies for 15-18 minutes, or until edges are just starting to brown, but the middle is still a little soft.
7. Remove baking sheet from the oven and allow cookies to cool for at least 5 minutes before transferring to a cooling rack to cool completely. Repeat process until all cookies have been baked.
8. Allow cookies to cool completely before drizzling with the sugar glaze (see below).

Step 3. Make Your Glaze

1. In a small bowl whisk together the sugar and water (or milk) until desired consistency is reached. If the glaze is too thick add additional water or milk (just a couple drops at a time); if it’s too watery, add additional powdered sugar. Drizzle (or dunk) over the tops of each cookie using a spoon.

Tips and Tricks

• Butter – For best results, use butter that is at room temperature, but a cool room temperature. It should dent just slightly with your finger when pressed but should still maintain its shape. If you start with warm or melted butter, chill your cookie dough for longer. 
• Oats – This recipe calls for good old-fashioned oats, not quick-cooking oats.
• Chill your dough before baking: For best results, you need to chill your dough…for at least 2-3 hours. Why? Chilling your dough not only promises a thicker cookie with less spreading but also a cookie with more flavor. 
• Applesauce: Use thicker applesauce. Anything that has too much liquid may create excess spreading and moisture.
• How to make gluten-free – To make this recipe gluten-free use certified gluten-free all-purpose flour and gluten-free rolled oats.

To make-ahead, store, or freeze leftover cookies or cookie dough, follow the following tips and tricks for best results,

• Make-Ahead: You can prepare the cookie dough and keep it chilled, covered, in the refrigerator for up to 3 days. All cookie dough to come to room temperature for 20-30 minutes before scooping and baking.
• Freezing:  To freeze your cookie dough roll it into balls (refrigerate your dough first), transfer to a baking sheet, and freeze before transferring to a large ziplock bag. Unbaked cookie dough balls freeze well for up to 3 months. When ready to bake allow an extra minute of bake time- no need to thaw.
• Storage: Your cookies will stay fresh covered and stored in the refrigerator for up to 4 days. 

Helpful Tools & Equipment

• A Large Skillet to fry your apples.
• Baking sheets
• Parchment paper or Non-Stick Silicone Baking Mat
• Stand Mixer– worth the investment if you like to bake otherwise a Handheld Mixer will work just fine.
• Wire cooling rack– tight grid (especially if you like slightly under-baked cookies).
• Mixing bowls, measuring spoons, and measuring cups.
• Mixing Bowls and Measuring Cups
• Apple Peeler or Paring Knife. Personally, I always peel and chop my apples with a paring knife- it’s easier.