3/4 cup salted butter (1 1/2 sticks)
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp. vanilla
2 cup all-purpose flour
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. apple pie spice
3/4 cup rolled oats
1 Granny Smith apple, grated (about 1/2 cup)
1/2 cup chopped apple chips
Caramel Icing Ingredients:
1 1/2 cup powdered sugar
2 tbsp. apple cider or apple juice
3 tbsp. caramel sauce
1/2 cup apple chips, chopped
Preheat the oven to 350˚F.
Brown the butter by melting it in a medium saucepan over medium heat. Let it cook and bubble for an additional 3 to 5 minutes or until the foam and butter underneath is golden brown. Transfer it to a large, heatproof mixing bowl and swirl a few times to help stop the browning. Let it cool to room temperature for about 30 minutes.
Whisk together the flour, baking soda, salt, and apple pie spice in a medium bowl; set this bowl aside.
Add the brown and granulated sugars to the mixing bowl with the browned butter and beat with an electric mixer on medium speed for about 1 minute until creamy.
Add egg and vanilla, and mix on low just until combined.
Add dry ingredients to the butter mixture and mix until combined.
Mix in the oats and grated apple.
With a rubber spatula, mix in the apple chips.
Scoop the dough into balls (about 1 1/2 tbsp.) onto two parchment-lined baking sheets and press gently with the bottom of a glass.
Bake for 10 to 12 minutes or until the edges are golden brown. Cool for 5 minutes on the sheet tray before transferring to a wire cooling rack to cool completely.
Caramel Icing: Whisk together the powdered sugar, apple juice, and caramel sauce. Drizzle the cookies generously with the icing and top with the chopped apple chips. Allow the glaze to set before serving, about 1 hour (at room temperature).
Store in an airtight container at room temperature for up to 3 days.