This cookie has it all: oatmeal base, apple compote and finished with a salted caramel frosting and drizzle. Perfect for a fall treat!
Ingredients
For the apple compote:
- ¼ cup 50g granulated sugar
- ¼ cup 56g unsalted butter
- 3 medium apples peeled, cored and cut into ¼ inch cubes
For the cookie:
- ½ cup unsalted butter, cold and cubed 113g
- ½ cup light brown sugar 106g
- ¼ cup granulated sugar 50g
- 3 eggs
- 2 teaspoon vanilla extract
- 3 ½ cups all-purpose flour 420g
- 1 tablespoon cornstarch 8g
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup old fashioned oats 90g
For the spiced crumb:
- 1 cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup butter melted and cooled down
For the salted caramel frosting
- ½ cup unsalted butter, room temperature 113g
- 2 cups powdered sugar 240g
- ¼ cup milk 60g
- 2 tablespoon salted caramel sauce
For the salted caramel sauce
- 1 cup sugar 200g
- ¼ cup water 60ml
- ½ cup unsalted butter 113g
- ½ cup heavy cream 120g
- 1 teaspoon salt
Instructions
For the apple compote:
- In a small saucepan over medium-high heat, melt the butter. Once melted, add the sugar and let it dissolve completely, about 1 minute.
- Add the apples and cook until tender while still maintaining their shape, about 5 minutes.
- Transfer the compote to a clean bowl and allow it to cool to room temperature before using.
For the spiced crumb:
- In a small bowl, combine the flour, sugars, cinnamon and nutmeg.
- Melt the butter in a small saucepan and let it cool slightly. Pour it over the dry ingredients and mix just until combined. Set aside.
For the salted caramel sauce:
- Place the sugar and water in a deep saucepan over low heat.
- Stir until the sugar dissolves, then add the butter. Let the butter melt completely, then increase the heat to medium. Cook without stirring until the mixture turns a light amber color (about 15 minutes).Add the cream and salt, stirring well to combine everything.
- Cook for another 2-3 minutes to thicken the mixture, then remove from heat. Set aside and let it cool completely before using.
For the caramel frosting:
- Using a stand mixer with the paddle attachment, beat the butter until light and creamy, about 5-7 minutes.
- Gradually add the powdered sugar, alternating with the milk, and beat on low speed until combined.
- Add the salted caramel and beat until fully incorporated with the frosting. Set aside until ready to use.
For the cookie:
- In the bowl of your stand mixer fitted with the paddle attachment, add the butter (cut into small cubes) and sugars. Mix on medium speed until creamy, about 5 minutes.
- Add the eggs and vanilla extract, then mix until light and fluffy.
- Add the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Mix on low speed just until combined—do not overmix. The dough is ready when all the flour is incorporated into the mixture.
- Add the oats and mix just until combined.
- Divide the dough into 3oz/85g portions, then stuff each cookie with about 2 teaspoon of apple compote. Chill in the fridge for at least 1 hour, preferably overnight.
- Preheat your oven to 400F/205C.
- Place cookies on a cookie sheet lined with parchment paper, leaving enough space between them. Add about 1 tablespoon of spiced crumb to each cookie, pressing it down to stick well.
- Bake the cookies for 10-12 minutes, or until the tops are no longer shiny.
- Let the cookies fully come to room temperature before adding a swirl of apple frosting (I used a piping bag with a Wilton 1M tip) and a drizzle of salted caramel sauce.
