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    Fall's Perfect Caramel Apple Cookies

      Servings:   As many as you can enjoy!
      Time:  9 minutes

      1 ½ cups all-purpose flour (about 6 3/8 oz.)
      1 ½ cups old-fashioned rolled oats (about 3 ¾ oz. )
      1 teaspoon baking powder
      ½ teaspoon baking soda
      ½ teaspoon table salt
      1 cup unsalted butter, softened
      ¾ cup sugar
      ¾ cup dark brown sugar, packed
      2 teaspoons vanilla extract
      1 large egg
      ¾ cup dried apple slices, finely chopped (about 1 ½ oz.)
      ¾ cup Ghirardelli Caramel Baking Chips (about 4 ½ oz.)
      Flaky sea salt (such as fleur de sel)

    Step 1
    Preheat oven to 350° F.

    Step 2
    Combine flour, oats, baking powder, baking soda, and salt in a bowl; stir well.

    Step 3
    Place sugars and butter in a large bowl and beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and Ghirardelli caramel baking chips.

    Step 4
    Using a 1 ½-inch cookie scoop drop dough 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand; sprinkle tops of cookies with flaky sea salt. Bake at 350° F for 9 to 10 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.