Ingredients
For the Apple:
- 1 medium Honeycrisp or Granny Smith apple, grated (about 1 cup)
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon
For the Cookies:
- 3/4 cup unsalted butter, cut into tablespoon pieces
- 1 1/4 cups old-fashioned oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla bean paste
For the Salted Caramel Glaze:
- 1 cup plus 2 tablespoons confectioners’ sugar
- 3 tablespoons salted caramel sauce
- 2 tablespoons milk
- 1/2 teaspoon vanilla bean paste
Instructions
- Cook the Apple: Melt the butter in a medium skillet over medium heat. Add the grated apple and cinnamon. Cook for 5–7 minutes, stirring frequently, until the apple is tender and most of the moisture has evaporated with no liquid pooling. Transfer to a bowl and let cool completely. You should have about 1/2 cup cooked apple.
- Brown the Butter: Melt the butter in a medium saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, turns golden-brown, and smells nutty. Remove from heat and pour into a bowl. Let cool to room temperature, refrigerating for 15 minutes if necessary to speed cooling.
- Combine Dry Ingredients: In a medium bowl, whisk together the oats, flour, baking soda, kosher salt, cinnamon, and allspice until evenly mixed.
- Combine Wet Ingredients: In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar. Add the egg, egg yolk, and vanilla bean paste, whisking until smooth. Stir in the cooled cooked apple thoroughly.
- Make the Dough: Add the dry ingredients to the wet ingredients and gently stir just until combined, being careful not to overmix.
- Chill: Cover the dough and refrigerate for at least 30 minutes, which helps the flavors meld and dough firm up for better shaping. Dough can be chilled up to 24 hours ahead.
- Form Dough Balls: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough into portions of about 1 1/2 tablespoons and place them 2 inches apart on baking sheets. Do not flatten the dough balls.
- Bake: Bake for 10–12 minutes until edges are lightly golden and centers remain soft. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make the Salted Caramel Glaze: In a medium bowl, whisk together the confectioners’ sugar, salted caramel sauce, milk, and vanilla bean paste until smooth. Adjust consistency by adding more milk if too thick or more confectioners’ sugar if too thin.
- Add the Glaze: Drizzle the glaze evenly over the cooled cookies. Allow the glaze to set before serving to ensure a perfect finish.
Notes
- Use a firm apple variety like Honeycrisp or Granny Smith for the best texture in the cookies.
- Brown butter imparts a nutty depth of flavor that enhances the cookie’s richness.
- Cooling the dough improves texture and prevents spreading during baking.
- Cookies will keep well in an airtight container for up to 4 days.
- Glaze can be adjusted in consistency according to preference for drizzling or thicker coating.
- For a dairy-free version, substitute butter with vegan butter and use a non-dairy milk in the glaze.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
