Prep Time
20 minBake Time
45 minYield
24Rating
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Loading...| 3/4 cup unsalted butter (1 1/2 sticks) | |
| 1/2 cup dark brown sugar | |
| 1/4 cup granulated sugar | |
| 1 large egg | |
| 1 tsp. vanilla | |
| 2 cup ROGERS FOODS ALL PURPOSE FLOUR | |
| 1/4 tsp. baking soda | |
| 1/2 tsp. kosher salt | |
| 1 tsp. apple pie spice | |
| 3/4 cup ROGERS FOODS LARGE FLAKE OATS | |
| 1 Granny Smith apple, grated (about 1/2 cup) | |
| 1/2 cup chopped apple chips | |
| .... | |
| FOR THE CARAMEL ICING | |
| 1 1/2 cup powdered sugar | |
| 2 Tbsp. apple cider or juice | |
| 3 Tbsp. caramel sauce | |
| 1/2 cup apple chips, chopped |
| 1. | Preheat the oven to 350˚. |
| 2. | Brown the butter by melting it over medium heat in a medium saucepan, then let it cook and bubble for an additional 3 to 5 minutes or until the foam and butter underneath is golden brown. Transfer it to a large, heatproof mixing bowl and swirl a few times to help stop the browning. Let it cool to room temperature, about 30 minutes. |
| 3. | Meanwhile, whisk together the flour, baking soda, salt, and apple pie spice in a medium bowl; set aside. |
| 4. | Add the brown and granulated sugars to the mixing bowl with the browned butter and beat with an electric mixer on medium speed for about 1 minute until creamy. Add the egg and vanilla, and mix on low just until combined. |
| 5. | Add the dry ingredients to the butter mixture and mix until combined. Mix in the oats and grated apple. Fold in the apple chips with a rubber spatula. |
| 6. | Scoop the dough into balls, about 1 1/2 tablespoons in size, onto two parchment lined baking sheets and press gently with the bottom of a glass. Bake for 10 to 12 minutes, or until the edges are golden brown. Cool for 5 minutes on the sheet tray, before transferring to a wire cooling rack to cool completely. |
| 7. | For the caramel icing: Whisk together the powdered sugar, apple juice, and caramel sauce. Using a spoon, drizzle the cookies generously with the icing and top with the chopped apple chips. Allow the glaze to set before serving, about 1 hour (at room temperature). |
| 8. | Store in an airtight container at room temperature for up to 3 days. |
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