Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened Challenge Salted Butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes. Add the vanilla extract and egg, and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the oats and diced Granny Smith apple until evenly incorporated.
Scoop tablespoons of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Press a few pieces of chopped caramel candies into each mound of dough, slightly flattening the tops.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
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