Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
3/4
teaspoon baking soda
1/4
teaspoon salt
1 1/2
cups old-fashioned oats
1/2
cup plus 2 tablespoons unsalted butter, softened
1
cup plus 2 tablespoons packed brown sugar
1
egg
2
tablespoons milk
3/4
teaspoon vanilla
2
baking apples, peeled, chopped
20
caramels, unwrapped
2
tablespoons water
Preparation
Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed, beat in flour mixture until blended. Stir in apples.
Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth. Drizzle warm glaze over cookies. Let stand 15 minutes or until set. Store tightly covered up to 5 days.
