Peel, core, and dice apples and toss in lemon juice, and put in the refrigerator until needed.

In a large mixing bowl, cream together butter, brown sugar, and granulated sugar (you can use a fork or a hand mixer).

Add in eggs and vanilla and mix well until smooth.

Slowly stir in flour, baking soda, salt, and cinnamon until combined.

Use a paper towel to pat the apples dry and fold apples and caramel pieces into the cookie batter.

Chill dough for 30 minutes in the refrigerator.

While your dough is chilling, preheat your oven to 375 degrees and make the crisp topping.

Using a fork, pastry cutter, or your hands, combine the butter, brown sugar, unbleached flour, and oats until crumbly. Set aside.

Using a cookie scoop, create 1” cookie balls with your dough (dough will be sticky).

Roll the cookie balls in the crumb topping before placing them 2” apart on baking sheets that have been lined with parchment paper.

Bake for 12-13 minutes until the center of the cookie is set. Do not over bake.

Let the cookies cool on the baking sheet for 5-10 minutes before moving them to a cooling rack to cool completely.

For the glaze, combine powdered sugar and water until a smooth glaze forms. You can add more/less powdered sugar or water to get the consistency you want.