Dessert

Soft Apple Caramel Oatmeal Cookies Recipe

ByMaya Arden January 14, 2026January 14, 2026

Introduction

These Soft Apple Caramel Oatmeal Cookies combine tender oats and warm spices with juicy apple pieces and gooey caramel centers. Perfect for a cozy treat, they offer a delightful mix of chewy and soft textures in every bite.

A stack of three oatmeal cookies sits in the center, with the top cookie broken in half to show a soft, chewy inside filled with white chocolate chunks and caramel bits. The cookies have a rough, textured surface with a light brown color and visible oat flakes. Several more cookies lie scattered around on a white marbled surface, some with caramel pieces nearby. In the background, out-of-focus red and green apples add a splash of color. The overall look is warm and inviting, with a close-up view focusing on the details of the cookie texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups all-purpose flour
1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg
½ teaspoon baking soda

¼ teaspoon salt
1 ½ cups old-fashioned rolled oats

½ cup unsalted butter (room temperature or cold)
½ cup brown sugar
¼ cup granulated sugar

1 large egg
1 teaspoon vanilla extract
1 cup apple (chopped small)

Soft caramels (Werther’s or Kraft caramel bits)

Instructions

Step 1: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Step 2: In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, salt, and oats. Set aside.

Step 3: Using a mixer, beat the butter, brown sugar, and granulated sugar together until combined. Add the egg and vanilla extract, then mix until smooth.
Step 4: Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the chopped apples.
Step 5: Scoop ¼ cup portions of dough, then press 1-2 soft caramels into the center of each. Make sure the caramel is fully enclosed by the dough.

Step 6: Place the cookies on the prepared baking sheets, leaving space between them.
Step 7: Bake for 14-16 minutes, until the tops are set but the cookies remain soft.
Step 8: Let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra chewiness, use old-fashioned rolled oats rather than quick oats.
Try adding chopped nuts like walnuts or pecans for added texture.
Substitute dried cranberries or raisins for the apples if desired.

If soft caramels are unavailable, small caramel chips can work but may not melt as gooey.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container to retain moisture. They can also be frozen for up to 2 months; thaw at room temperature before serving. Warm in the microwave briefly to refresh the caramel’s softness.

How to Serve

The image shows several cookies with a rough, bumpy texture and light brown color, each topped with small square chunks of light yellow candy or butter scattered on the surface. The cookies have a slightly shiny, sticky look, with some visible small oats mixed in. In the background, there is a white wrapped candy with yellow and red packaging and a small, smooth, bright orange caramel piece near the center at the top. The cookies and items lie on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

It’s best to use fresh apples as frozen apples may release excess moisture and affect the cookie texture. If using frozen, thaw and drain them well before adding.

What type of caramel works best for these cookies?

Soft caramels that melt easily, like Werther’s or Kraft caramel bits, work best to create a gooey center. Hard caramels won’t melt properly inside the cookie.