Caramel Apple Oatmeal Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp salt

3 cups old-fashioned rolled oats

1 1/2 cups peeled and finely diced apples (about 2 medium apples)

1 cup caramel baking bits or chopped soft caramels

Instructions:

In a large bowl, beat 1 cup softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar until light and fluffy (about 2 minutes).

Mix in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract. Beat just until smooth.

In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon salt.

Add dry ingredients to the wet ingredients and mix gently until just combined.

Fold in 3 cups rolled oats, 1 1/2 cups finely diced peeled apples, and 1 cup caramel baking bits.

Drop heaping tablespoons (or use a cookie scoop) of dough onto a parchment-lined baking sheet. Bake at 350°F (177°C) for 10–12 minutes until edges are golden and centers are soft.

Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Leftovers and Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread in the container. They also freeze well for up to 2 months.