Categories: Dessert
Ingredients
- 1/2 cup plus 2 tbsp. unsalted butter, softened
- 1 cup plus 2 tbsp. packed brown sugar
- 1 large egg
- 2 tbsp. milk
- 3/4 tsp vanilla extract
- 1 1/2 cups gluten-free flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups old-fashioned rolled oats
- 2 chopped peeled apples
- Parchment paper
- 20 caramel candies
- 2 tbsp. water
Directions
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Preheat oven to 325.
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Beat butter and brown sugar with a mixer at medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy.
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Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Stir in oats. Add oat mixture to butter mixture, beating at low speed until blended. Stir in apples.
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Drop dough by 1 1/2 tbsp. 2 inches apart onto baking sheets lined with parchment paper.
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Bake at 325 for 14 minutes or until golden. Transfer cookies to wire racks; cool completely.
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Place caramels and water in a small saucepan. Cook over low heat 7 minutes, stirring until smooth. Remove from heat. Drizzle warm glaze over cookies. Let stand 15 minutes or until caramel is completely set.