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)
Preheat oven to 350° F.
Combine flour, oats, baking powder, baking soda, and salt in a bowl; stir well.
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.
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.