Caramel Apple Oatmeal Bars
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Bars:1/2 cup (1 stick) butter, softened2/3 cup light brown sugar, packed1 large egg1/2 teaspoon vanilla extract3/4 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon table salt 1 1/2 cups rolled oats1 cup diced apple (I like granny smith or honeycrisp)Caramel:.5 cup butter1 cup packed brown sugar.5 teaspoon salt.25 cup light corn syrup.5 teaspoon baking soda
Bars:
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and apples.
At this point you can either chill the dough for a bit in the fridge and then spread (or scoop) it, or spread (or scoop the cookies onto a sheet) and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slightly less thick. Either way, heat oven to 350°F before you scoop the cookies, so that it’s fully heated when you're ready to put them in.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for about 18 to 24 minutes (baking time will vary, depending on your oven and how cold the mix was going in), taking them out when golden at the edges but still a little undercooked-looking on top. If you make cookies, cook them for 10-12 minutes (NOT 18-24!)
Caramel:
Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well for about 2-3 minutes, or until the foam goes down and the sauce starts to thicken. Let cool for a few minutes.
Pour or drizzle over semi-cool cookies or bars before caramel starts to get very thick/cool
Serving Size: 32 bars
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and apples.
At this point you can either chill the dough for a bit in the fridge and then spread (or scoop) it, or spread (or scoop the cookies onto a sheet) and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slightly less thick. Either way, heat oven to 350°F before you scoop the cookies, so that it’s fully heated when you're ready to put them in.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for about 18 to 24 minutes (baking time will vary, depending on your oven and how cold the mix was going in), taking them out when golden at the edges but still a little undercooked-looking on top. If you make cookies, cook them for 10-12 minutes (NOT 18-24!)
Caramel:
Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well for about 2-3 minutes, or until the foam goes down and the sauce starts to thicken. Let cool for a few minutes.
Pour or drizzle over semi-cool cookies or bars before caramel starts to get very thick/cool
Serving Size: 32 bars
Nutritional Info Amount Per Serving
- Calories: 124.4
- Total Fat: 5.1 g
- Cholesterol: 18.6 mg
- Sodium: 142.4 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 0.7 g
- Protein: 1.1 g
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