Fall's Perfect Caramel Apple Cookies
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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.
- ContributedBy: Ghirardelli
- ServingSize: As many as you can enjoy!
- BakeTime: 9 minutes
- Ingredients: 1 ½ cups all-purpose flour (about 6 3/8 oz.) </br> 1 ½ cups old-fashioned rolled oats (about 3 ¾ oz. ) </br> 1 teaspoon baking powder </br> ½ teaspoon baking soda </br> ½ teaspoon table salt </br> 1 cup unsalted butter, softened </br> ¾ cup sugar </br> ¾ cup dark brown sugar, packed </br> 2 teaspoons vanilla extract </br> 1 large egg </br> ¾ cup dried apple slices, finely chopped (about 1 ½ oz.) </br> ¾ cup Ghirardelli Caramel Baking Chips (about 4 ½ oz.) </br> Flaky sea salt (such as fleur de sel)