Iced Apple Cider Caramel Oatmeal Cookies

1. To make the caramel. Add the butter and brown sugar to a large pot set over medium heat. Let the butter melt, and add the cider. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is dark, bubbling, and thickened, about 10 minutes. Stir in the salt. Carefully pour the caramel out onto a parchment-lined baking sheet. Let it set, then cut/tear it into pieces. The longer you cook the caramel, the harder it will become when cooled.

2. To make the cookies. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. If using, arrange the apples on a parchment-lined baking sheet. Bake for 10 minutes to dry the apples out.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool for 5 minutes or so.

3. To the brown butter, mix in the brown sugar, eggs, and vanilla. Add the flour, oats, baking soda, and salt. Stir in the caramel chunks and dried apples.

4. Roll the dough into rounded tablespoon-size balls and place 2 inches apart on the prepared baking sheet. Bake for 8 minutes. Rotate the baking sheet. Bake another 3-4 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

6. Meanwhile, if desired, make the glaze. Whisk together the powdered sugar, maple syrup, vanilla, and a pinch of salt. Thin with water if needed. Drizzle the glaze over the cookies! Store in an airtight container for up to 4 days.