First things first - you need to unwrap the caramels, because no one likes eating plastic.

Next, you need to quarter all of the caramels, like so:

Once you're done with those, take your dried apple rings. It's important not to get the ones with cinnamon on them. To measure, take a 1 cup dry measure, and cram as many apple rings as you can fit in there. Then, chop them up into leetle chunks, like so:

You should end up with two piles of dried apples and caramels, looking like this:

Now that the prep work is done, it's time to get cooking. Preheat your oven to 350 F, and get out a mixing bowl. In it, you should toss your butter, and both sugars.

Cream these until smooth.

Next, add your eggs one at a time, and beat until smooth. After your eggs, add the cider. And yes, you read correctly, that is three tablespoons of cider.

Next, mix your dry ingredients together - the flour, oats, salt, and baking soda.

Gradually add them to your (fairly wet) dough, mixing well.

Mix:

Finally, add your caramel bits and apple chunks, and blend until uniformly distributed through the dough.

Mixed:

Drop the dough by the rounded tablespoon onto a non-stick cookie sheet. If you don't have a non-stick cookie sheet, line one of your others with foil and grease it. Leave at least an inch between dough balls. Bake at 350 F for fifteen minutes, or until the edges just start to brown.

As they cook they do spread out - and the caramel does melt, which is why the non-stick properties of the cookie sheet are important. Cool the cookies on the sheet for five minutes. After this, transfer them to a wire rack to finish cooling. And finally, enjoy! The chewy caramel apple cookies go great with a glass of cider or milk. This recipe makes approximately 2.5 dozen cookies. They lasted approximately 4.5 minutes in my house.

Now that you have learned how to make chewy caramel apple cookies, please be sure to view these other cookies recipes. Also, you will love these American recipes.