Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
3 cups old-fashioned rolled oats
1 1/2 cups peeled and finely diced apples (about 2 medium apples)
1 cup caramel baking bits or chopped soft caramels
Instructions:
In a large bowl, beat 1 cup softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar until light and fluffy (about 2 minutes).
Mix in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract. Beat just until smooth.
In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon salt.
Add dry ingredients to the wet ingredients and mix gently until just combined.
Fold in 3 cups rolled oats, 1 1/2 cups finely diced peeled apples, and 1 cup caramel baking bits.
Drop heaping tablespoons (or use a cookie scoop) of dough onto a parchment-lined baking sheet. Bake at 350°F (177°C) for 10–12 minutes until edges are golden and centers are soft.
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread in the container. They also freeze well for up to 2 months.
