Start by preparing the apple mixture. In a small skillet, combine the diced apples, brown sugar, and cinnamon. Cook over medium heat, stirring frequently, for about 5 minutes until the apples soften slightly but retain their shape. Transfer the mixture to a bowl and allow it to cool completely.

Now, let's make the cookie dough. In a large mixing bowl, cream the softened butter, both sugars, and vanilla extract using an electric hand mixer or stand mixer on medium speed for 1-2 minutes until light and fluffy. Add the egg and beat until fully incorporated.

In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, folding in gently until mostly combined.

Time to mix in the apple mixture. Add half of the apple mixture to the dough and fold it in carefully. Add the remaining apples and fold them in as well. Be sure to leave out any excess liquid from the apples. If the dough feels too soft, refrigerate it for about 20 minutes.

Preheat your oven to 350°F. Line two large baking sheets with parchment paper.

Using a medium spring-loaded ice cream scoop or two large spoons, drop mounds of dough onto the prepared baking sheets. This recipe yields about 12-15 cookies. Bake for 12-16 minutes, or until the edges and bottoms are browned and the tops are lightly golden. Larger cookies may require closer to 16 minutes. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.

For an extra touch, drizzle the cooled cookies with salted caramel sauce. Enjoy your delicious caramel apple cookies!