Chewy Caramel Apple Cookies

These chewy cookies are gluten-free but don’t be fooled, you can’t even taste the difference!

Yield: Serves 36 (serving size: 1 cookie)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 21 Minutes
Total: 1 Hour, 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 0.0%
  • Fat: 4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.6g
  • Carbohydrate: 18.4g
  • Fiber: 1g
  • Cholesterol: 15mg
  • Iron: 0.4mg
  • Sodium: 61mg
  • Calcium: 22mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 325°.
  2. 2. 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.
  3. 3. 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.
  4. 4. Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.
  5. 5. Bake at 325° for 14 minutes or until golden. Transfer cookies to wire racks; cool completely.
  6. 6. 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.
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