1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Gently fold in the chopped apples until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Remember, the cookies will continue to cook slightly on the baking sheet as they cool.
9. Once removed from the oven, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack.
10. While the cookies are cooling, melt the caramel candies in a microwave-safe bowl, stirring every 30 seconds until smooth.
11. Drizzle the melted caramel over the cooled cookies, then sprinkle with sea salt flakes for that perfect sweet-salty contrast.

My mom always said the secret to a perfect cookie is in the little details—like that extra pinch of salt that brings out the flavors beautifully.