Description
Oatmeal cookies with creamy cheesecake filling and caramel apple topping.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup rolled oats
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2 medium Granny Smith apples, peeled, cored, and diced
- 1/4 cup unsalted butter
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/2 cup caramel sauce, store-bought or homemade
Instructions
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the rolled oats until evenly distributed.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or longer, even overnight). If chilling overnight, let the dough sit at room temperature for about 15-20 minutes before scooping.
- In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the egg yolk and vanilla extract until well combined.
- Cover the bowl with plastic wrap and refrigerate until ready to use.
- In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are softened and slightly caramelized, about 8-10 minutes.
- Stir in the heavy cream and salt. Bring to a simmer and cook for another 2-3 minutes, or until the sauce has thickened slightly.
- Remove from heat and let the apple mixture cool slightly before using.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Use a cookie scoop or spoon to scoop out rounded tablespoons of cookie dough. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
- Spoon a small amount of the cheesecake filling into each indentation.
- Spoon a small amount of the caramel apple mixture over the cheesecake filling.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the cheesecake filling is set.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, drizzle with caramel sauce.
- Enjoy! Store in an airtight container at room temperature.
Notes
- Chilling the cookie dough is important to prevent excessive spreading during baking.
- Make sure the cream cheese is fully softened for a smooth cheesecake filling.
- Don’t overfill the cookies with cheesecake filling or apple topping.
- Baking time may vary depending on your oven.
- These cookies are best enjoyed within a few days of baking.
- Prep Time: 45 minutes
- Cook Time: 25 minutes