1/2 cup plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons packed brown sugar
1 large egg
2 tablespoons milk
3/4 teaspoon vanilla extract
6.75 ounces gluten-free flour (about 1 1/2 cups)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups gluten-free old-fashioned rolled oats
2 chopped peeled apples
20 caramel candies
2 tablespoons water
How to Make It
Preheat oven to 325°.
Beat butter and brown sugar with a mixer at medium speed until creamy. Add egg, milk, and vanilla; beat 2 minutes or until light and fluffy.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Stir in oats. Add oat mixture to butter mixture, beating at low speed until blended. Stir in apples.
Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.
Bake at 325° for 14 minutes or until golden. Transfer cookies to wire racks; cool completely.
Place caramels and water in a small saucepan. Cook over low heat 7 minutes, stirring until smooth. Remove from heat. Drizzle warm glaze over cookies. Let stand 15 minutes or until caramel is completely set. Store in an airtight container for up to 5 days.