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

1. Preheat oven to 325.

2. 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.

3. 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.

4. Drop dough by 1 1/2 tbsp. 2 inches apart onto baking sheets lined with parchment paper.

5. Bake at 325 for 14 minutes or until golden. Transfer cookies to wire racks; cool completely.

6. 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.

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