Reduce the cider

• Add 2 cups cider to a saucepan. Simmer over medium heat until reduced to about ½ cup, 15–20 minutes. Cool to room temp. You will use ¼ cup for the dough and the rest for apples and caramel.
  2 cups apple cider

Sauté the apples

• In a skillet over medium heat, melt butter. Add diced apple, brown sugar, cinnamon, and salt. Cook, stirring, until the apples are just tender and most liquid is gone, 4–6 minutes. Stir in 1 tbsp cider reduction and the lemon juice. Cook 30 seconds more. Spread on a plate to cool completely.
  1 firm apple, 1 tbsp butter or avocado oil, 1 tbsp light brown sugar, 1/2 tsp ground cinnamon, pinch fine salt, 1 tbsp cider reduction from above, 1 tsp lemon juice

Make the dough

• Preheat oven to 350°F (175°C). Line two sheet pans with parchment.
• In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
  2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp fine salt, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice
• In a large bowl, beat butter with brown and white sugar until creamy, about 2 minutes. Beat in egg, egg yolk, and vanilla. Beat in ¼ cup cooled cider reduction.
  3/4 cup unsalted butter, 3/4 cup light brown sugar, 1/2 cup granulated sugar, 1 large egg + 1 large egg yolk, 2 tsp vanilla extract, 1/4 cup cooled cider reduction from above
• Add dry ingredients and mix just to combine. Fold in the cooled apple bits. Chill the dough 20–30 minutes to firm up.

Scoop and bake

• Scoop 2 tbsp portions, spacing 2 inches apart. Bake 10–12 minutes until edges are set and centers look slightly soft. Cool on the pan 5 minutes, then transfer to a rack to cool fully.

Make the caramel

From scratch:

• In a small saucepan combine sugar and water. Cook without stirring over medium heat until amber. Off heat whisk in butter, then cream. Whisk in cider reduction and a pinch of salt. Cool until thick but pourable.
  1/2 cup granulated sugar, 2 tbsp water, 3 tbsp butter, 1/4 cup heavy cream, pinch sea salt, 1-2 tbsp cider reduction

Quick method:

• Microwave caramels with cream in short bursts until smooth. Stir in cider reduction and a pinch of salt.
  15 soft caramels, 3 tbsp heavy cream, 1 tbsp cider reduction from above

Drizzle

• Drizzle cooled cookies with warm caramel. Sprinkle a touch of flaky salt if you like. Let set 15–20 minutes.