Oatmeal Cookie Stuffed Baked Apples Recipe – Easy Caramel Dessert

Posted on September 23, 2025

The first time the aroma of cinnamon, buttery oatmeal cookie, and baked apples wafted through my kitchen, I knew I’d stumbled onto comfort food magic. Picture this: tender, juicy apples, hollowed out and filled with warm, gooey oatmeal cookie dough, all bubbling away in the oven and finished with a generous caramel drizzle. That’s exactly what you get with these oatmeal cookie stuffed baked apples. They’re like biting into a classic oatmeal cookie and a baked apple at the same time—honestly, it’s a dessert mashup I can’t get enough of.

I first whipped up this oatmeal cookie stuffed baked apples recipe on a chilly fall evening when I wanted something sweet but not fussy. The apples were just in season, and I had everything I needed in my pantry. As much as I love a good apple pie, let’s face it, sometimes you just want a shortcut that doesn’t taste like one. These baked apples come together so easily, but the flavors are anything but basic. Plus, with a caramel drizzle, every bite feels like pure indulgence (without the pie crust stress!).

What makes me come back to this recipe over and over? It’s simple: my family devours them, and they’re secretly lighter than most desserts. I’ve tweaked and tested this recipe more times than I can count, making sure every apple bakes up perfectly tender and the oatmeal cookie filling stays soft and chewy, never dry. The best part? You can prep these ahead, making them perfect for entertaining or just treating yourself on a cozy night in. If you’re searching for a show-stopping dessert that screams fall but is honestly amazing any time of year, these oatmeal cookie stuffed baked apples are it.

Why You’ll Love This Recipe

Quick & Easy: Ready in about an hour, so there’s no need to spend all day in the kitchen for a homemade dessert that looks and tastes impressive.
Simple Ingredients: If you’ve got apples, oats, and a few pantry staples, you’re already halfway there. No fancy shopping trips required.
Perfect for Any Occasion: These are a fall favorite for sure, but honestly, oatmeal cookie stuffed baked apples shine at brunch, family gatherings, potlucks, or just as a weeknight treat.
Crowd-Pleaser: Kids, adults, picky eaters—everyone I’ve served these to asks for seconds. The smell alone brings people running to the kitchen.
Unbelievably Delicious: The contrast between the soft, juicy apple and the chewy oatmeal cookie filling is just…wow. And the caramel drizzle? Let’s just say you’ll want to lick the plate.

What really sets this oatmeal cookie stuffed baked apples recipe apart is the technique. Instead of just plopping some filling inside, I use a simple cookie dough that bakes right in the apple, so you get a chewy, almost gooey center that melds perfectly with the fruit. I’ve tried everything from crumbles to granola toppings, but nothing beats the flavor and texture of real oatmeal cookie dough inside. The caramel drizzle on top adds a little extra decadence, making each bite taste like a special-occasion dessert—even when it’s just Tuesday night.

For me, this recipe is all about comfort and nostalgia with a playful twist. I grew up eating baked apples and oatmeal cookies, but combining them (and then adding caramel!) brings the best of both worlds. It’s that kind of dessert you make when you want something familiar but a little more exciting—perfect for impressing guests or just treating yourself. Plus, you can make them ahead and reheat, so dessert is always just a few minutes away.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor and a cozy, satisfying texture. Most of these are pantry staples, and you can easily swap things based on what you have on hand or any dietary needs.

For the Apples:
- 4 large baking apples (like Honeycrisp, Fuji, or Granny Smith—firm apples hold up best)
- 1 tablespoon lemon juice (prevents browning and adds a hint of tang)
For the Oatmeal Cookie Filling:
- 1/2 cup (115g) unsalted butter, softened (for that classic cookie richness)
- 1/2 cup (100g) light brown sugar, packed (adds caramel notes and keeps things chewy)
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (pure vanilla is always worth it—I love the Nielsen-Massey brand)
- 3/4 cup (95g) all-purpose flour (swap with 1:1 gluten-free flour if needed)
- 1 cup (100g) old-fashioned rolled oats (quick oats work in a pinch, but I prefer rolled for texture)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but I love the extra warmth)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (60g) raisins or chopped walnuts (totally optional, but highly recommended for that oatmeal cookie vibe!)
For the Caramel Drizzle:
- 1/3 cup (80ml) store-bought caramel sauce (or homemade if you’re feeling fancy)
- Flaky sea salt for topping (optional, but so good if you love salted caramel)

Ingredient Tips: Choose apples that are similar in size so they bake evenly. If you want to make these dairy-free, use vegan butter and a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and rested for 5 minutes). You can also swap raisins for dried cranberries or skip the nuts if you have allergies. Want them gluten-free? A 1:1 gluten-free flour blend works beautifully.

In summer, I sometimes stir a handful of fresh blueberries into the filling—delightful! And if you don’t have caramel sauce, a dollop of whipped cream or vanilla ice cream works as a topping. The beauty of this recipe is how flexible it is, so use what you love and have fun with it.

Equipment Needed

Apple corer or small paring knife: For hollowing out the apples. If you don’t have a corer, a spoon works, though it takes a bit longer.
Mixing bowls (2): One for the dry ingredients, one for creaming the butter and sugars. Glass or stainless steel both work fine.
Electric hand mixer or stand mixer: Creams the butter and sugar easily, but you can totally use a sturdy whisk and some elbow grease.
Baking dish (9×9-inch/23x23cm or similar): Needs to fit all the apples snugly. Glass, ceramic, or metal pans all work.
Measuring cups and spoons: Precision matters for the cookie dough!
Spatula or wooden spoon: For mixing and scooping the filling.
Parchment paper (optional): Prevents caramel from sticking, but not required if your dish is nonstick.

I’ve made these with just a paring knife and a fork when staying at a friend’s place—so don’t stress if you don’t have every gadget. Just be careful hollowing out the apples. If you use a metal baking dish, keep an eye on the bottoms; they tend to brown faster. And a quick tip: clean your apple corer or knife right after using—dried apple bits are stubborn!

Budget-wise, you don’t need anything fancy. Most of these tools are kitchen basics, but if you’re buying a new apple corer, go for one with a sturdy grip. It’ll make your life easier.

How to Make Oatmeal Cookie Stuffed Baked Apples with Caramel Drizzle

Prep the oven and apples (10 minutes):
- Preheat your oven to 350°F (175°C).
- Wash and dry your apples. Using an apple corer or a small paring knife, carefully remove the core and seeds, making sure to leave about 1/2 inch (1.25cm) at the bottom. The cavity should be wide enough to hold the filling—about 1.5 inches (4cm) across.
- Brush the inside of each hollowed apple with a little lemon juice to prevent browning.
Make the oatmeal cookie filling (10 minutes):
- In a medium mixing bowl, whisk together 3/4 cup (95g) flour, 1 cup (100g) oats, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp baking soda, and 1/4 tsp salt.
- In a separate large bowl, beat 1/2 cup (115g) softened butter with 1/2 cup (100g) brown sugar and 1/4 cup (50g) granulated sugar until light and fluffy (about 2-3 minutes). If mixing by hand, work vigorously to cream it well.
- Add 1 egg and 1 tsp vanilla extract, mixing until just combined.
- Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Stir in raisins or nuts if using.
Stuff the apples (5 minutes):
- Use a spoon or small scoop to fill each apple cavity with the oatmeal cookie dough, pressing it down gently to ensure the apple is fully stuffed but not overflowing (the filling will puff up a bit as it bakes).
Bake the apples (35-40 minutes):
- Arrange stuffed apples in your baking dish. Add 2-3 tablespoons of water to the bottom of the dish to help steam the apples and keep them moist.
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 15-20 minutes, until apples are tender (a knife should slide in easily) and the cookie filling is golden brown.
- If the tops brown too quickly, tent them lightly with foil for the last 10 minutes.
Finish and serve (5 minutes):
- Cool the apples for at least 10 minutes before serving—they’ll be hot and the flavors settle as they cool.
- Drizzle with caramel sauce and a sprinkle of flaky sea salt if desired.

Pro Tip: If your apples seem unstable in the pan, slice a tiny bit off the bottom to help them stand upright. If your filling sinks, don’t panic—it still tastes amazing! If you notice any apple juice pooling at the bottom, baste the apples once or twice during baking for extra flavor.

Cooking Tips & Techniques

Choose the right apples: Firm, tart apples (like Granny Smith or Honeycrisp) hold their shape and balance the sweetness of the filling. Softer apples may collapse or turn mushy.
Don’t over-hollow: Leave a sturdy “base” at the bottom of each apple so the filling doesn’t leak out. I learned this the hard way when one batch turned into a delicious, but very messy, apple bake.
Keep the filling moist: Don’t overbake the apples—the cookie filling will set as it cools. If the tops are browning too fast, tent them with foil.
Prep ahead: You can make the oatmeal cookie dough up to 2 days in advance and refrigerate it. When ready, just hollow, stuff, and bake.
Multitasking tip: While the apples bake, warm your caramel sauce and set out plates and toppings. This way, everything comes together right when the apples are finished.
Consistency counts: Try to hollow apples to a similar size so they bake evenly. If you have a mix of apple varieties, arrange the firmer ones around the edges of the pan—they’ll get a bit more heat.
Personal lesson: Don’t skip the cooling step! Early on, I served these straight out of the oven—delicious, but the filling was molten lava. Letting them sit helps everything set up and makes them easier to eat.

Honestly, this oatmeal cookie stuffed baked apples recipe is pretty forgiving, but these little details make a big difference. The main secret? Trust your senses—if the apples look tender and smell amazing, they’re probably ready!

Variations & Adaptations

Gluten-Free: Use a 1:1 gluten-free all-purpose flour and certified gluten-free oats. I’ve made it this way for friends with celiac, and it’s just as tasty.
Vegan: Swap butter for vegan butter and use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and rested). Use vegan caramel sauce for drizzling.
Nut-Free: Skip the walnuts and check your oats for cross-contamination if allergies are a concern.
Seasonal twist: In spring, I swap raisins for dried cherries or cranberries. In fall, a pinch of pumpkin spice is lovely.
Flavor boosters: Add a handful of mini chocolate chips or a spoonful of peanut butter to the filling for a different spin.
Different cooking method: For a quicker version, halve the apples, scoop out a well, and bake face-up. This reduces baking time by about 10 minutes and gives more caramelized edges.
Personal favorite: I once stuffed the apples with oatmeal cookie dough and added a spoonful of apple butter inside each before baking. The double apple flavor was out of this world!

Don’t be afraid to experiment. If your family loves pecans, use those instead of walnuts. No caramel sauce? Try a sprinkle of cinnamon sugar or a drizzle of maple syrup on top. These oatmeal cookie stuffed baked apples are endlessly customizable to suit your taste—or whatever’s in your pantry.

Serving & Storage Suggestions

For the best experience, serve your oatmeal cookie stuffed baked apples warm. The filling is gooey, the apple is tender, and the caramel melts into every nook and cranny. I like to plate them in shallow bowls and drizzle the caramel right before serving for a beautiful presentation. If you want to go all out, add a scoop of vanilla ice cream or a dollop of whipped cream on the side—total showstopper!

If you’re serving a crowd, keep the apples warm in a low oven (about 200°F/90°C) covered loosely with foil. They also look gorgeous on a platter with extra caramel sauce in a little dish for drizzling.

Leftovers? Wrap cooled apples individually in plastic wrap or store in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in a microwave-safe dish and heat in 30-second bursts until warmed through, or bake at 300°F (150°C) for 10-12 minutes. The flavors actually deepen after a day, so don’t be surprised if you find yourself sneaking one for breakfast.

For longer storage, freeze baked and cooled apples (without caramel sauce) in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat as above. I find the texture is best fresh or after a brief chill, but honestly, they’re still pretty great even after freezing.

Nutritional Information & Benefits

Each oatmeal cookie stuffed baked apple (without ice cream) has approximately 320 calories, 6g protein, 7g fiber, and 9g fat, with a nice dose of vitamin C and potassium from the apples. The oats offer heart-healthy fiber, and apples are full of antioxidants and natural sweetness, so you’re getting some real nutritional value with your dessert.

This recipe can be made gluten-free and dairy-free with simple swaps, making it accessible to most diets. There are nuts in the optional filling, so skip them for allergies. The dessert is naturally portion-controlled and doesn’t rely on heavy cream or excess sugar, so it fits well with a balanced lifestyle. I love that you get the comfort of a cookie and the wholesomeness of fruit in each bite—satisfying and nourishing all at once.

Conclusion

These oatmeal cookie stuffed baked apples with caramel drizzle are everything I love in a dessert—easy, warm, comforting, and just a little bit special. Whether you’re baking for a holiday, a group of friends, or just to treat yourself on a cozy night in, this recipe will win you over with its simple ingredients and unforgettable flavor. Customize as much as you want—swap nuts, change the drizzle, or even make it vegan. There’s no wrong way to enjoy them.

Personally, I keep coming back to these because they remind me of family dinners and the joy of sharing something sweet. If you try this recipe, let me know how it goes—leave a comment, share your twist, or tag me on social media. I love seeing your creations! Here’s to more warm, caramel-drizzled moments in your kitchen—happy baking!

Frequently Asked Questions

What kind of apples work best for oatmeal cookie stuffed baked apples?

Firm, tart varieties like Honeycrisp, Fuji, or Granny Smith are perfect. They hold their shape during baking and balance the sweetness of the filling. Softer apples may get mushy, so stick to the sturdy ones.

Can I make these oatmeal cookie stuffed baked apples ahead of time?

Absolutely! You can prep the apples and filling up to a day ahead and refrigerate separately. Stuff and bake just before serving, or bake the apples, cool, and reheat gently when you’re ready to eat.

Is there a gluten-free version of this recipe?

Yes! Use a 1:1 gluten-free flour blend and certified gluten-free oats for the cookie filling. The rest of the ingredients are naturally gluten-free.

What if I don’t have caramel sauce?

No worries! You can top the apples with a scoop of vanilla ice cream, a drizzle of maple syrup, or even just a sprinkle of cinnamon sugar. They’ll still taste amazing.

Can I freeze leftover baked apples?

Yes, baked and cooled stuffed apples freeze well (without the caramel sauce). Store them in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before serving.