This post may contain affiliate links, please see our privacy policy for details.
Chewy Iced Apple Cider Caramel Oatmeal Cookies. These homemade brown sugar cookies are made with browned butter, oatmeal, homemade apple cider caramels, and Honeycrisp apples. They’re the best fall cookies! And while they’re amazing on their own, the secret ingredient that makes these cookies better than the rest is an over-the-top vanilla glaze that’s sweet, thick, and creamy. It’s the yummiest and makes these cookies melt in your mouth!
The first day of fall is this coming Sunday. As you can all tell, I’m excited. It will be a busy but fun autumn and holiday season, and I just can’t wait!
I’ve been brainstorming my fall recipes for weeks. These cookies have been at the top of my list since day one. I mean, come on, how delicious do they sound?
Inspired by our new apple cider candle, I wanted to bring those crisp, cozy autumn scents to life in cookie form!
Batch after batch, I worked endlessly on these cookies to make them just right. I lost count, but dozens of cookies have been coming in and out of my oven for the last week.
I’m so happy I stuck with my idea because these might just be one of my best fall cookies yet!
They’re the ideal crisp-around-the-edges cookie, with a gooey caramel apple swirled center, and topped with a sweet vanilla glaze.
These are the details
Step 1: make the cider caramel
With just three ingredients, this is a pretty no-fuss caramel. All you need to do is boil apple cider with brown sugar and butter.
Boil for about 10 minutes for a soft, chewy caramel. The longer you boil the caramel, the harder it will become. Ideally, you want a soft, chewy caramel, so stick to around 10 minutes on the stove.
The sauce will bubble and thicken. Then, add sea salt and pour the caramel onto a parchment-lined baking sheet. Let it set.
Step 2: dry out the apples
This is optional; you can add apples, or you can leave the apples out of your cookie.
If you decide you want bits of apple, thinly slice Honeycrisp apples, dice them, and spread them out in an even layer on a baking sheet.
Bake for 10 minutes. Drying the apples first will prevent the cookies from having too much moisture.
Step 3: brown the butter for the cookies
Next, brown the butter in a medium skillet. Just let the butter cook until it bubbles up and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan.
Little brown bits will form on the bottom of the pan. Those are the nutty little bits that will make your recipes extra delicious.
Step 4: mix together the wet ingredients
Once the butter is browned, the rest goes pretty much as you would think. I don’t use a mixer for these, just a good old-fashioned spatula will do the trick. Mix the butter with brown sugar, eggs, and vanilla.
Step 5: the dry ingredients
After you’ve added your wet ingredients, add the dry ingredients: flour, oats, baking soda, and a small pinch of salt.
Then mix in the bits of caramel and the dried apples – and bake.
Step 6: finally the vanilla glaze
The glaze really melts in your mouth. It’s not needed, but if you’re looking for something special, this glaze is beyond delicious and easy to make. It’s made with powdered sugar, maple syrup, vanilla, and salt.
Drizzle the glaze over each cookie, then eat them warm and gooey. You can also let them cool and store them. With or without the glaze, these cookies are certainly great either way!
Looking for cookie recipes? Here are a few ideas:
Glazed Brown Sugar Maple Cookies
Pumpkin Butter Chocolate Chip Cookies
Brown Sugar Maple Ginger Cookies
Chewy Brown Sugar Maple Cookies
Lastly, if you make these Iced Apple cider Caramel Oatmeal Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Iced Apple Cider Caramel Oatmeal Cookies
Servings: 24 cookies
Calories Per Serving: 165 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
-
1. To make the caramel. Add the butter and brown sugar to a large pot set over medium heat. Let the butter melt, and add the cider. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is dark, bubbling, and thickened, about 10 minutes. Stir in the salt. Carefully pour the caramel out onto a parchment-lined baking sheet. Let it set, then break it into pieces. The longer you cook the caramel, the harder it will become when cooled. 2. To make the cookies. Preheat the oven to 350° F. Line a baking sheet with parchment paper.3. If using, arrange the apples on a parchment-lined baking sheet. Bake for 10 minutes to dry the apples out. 2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool for 5 minutes or so.3. To the brown butter, mix in the brown sugar, eggs, and vanilla. Add the flour, oats, baking soda, and salt. Stir in the caramel chunks and dried apples. 4. Roll the dough into rounded tablespoon-size balls and place 2 inches apart on the prepared baking sheet. Bake for 8 minutes. Rotate the baking sheet. Bake another 3-4 minutes or until the cookies are just beginning to set on the edges.5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.6. Meanwhile, if desired, make the glaze. Whisk together the powdered sugar, maple syrup, vanilla, and a pinch of salt. Thin with water if needed. Drizzle the glaze over the cookies! Store in an airtight container for up to 4 days.
