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!
