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1. Preheat oven to 350 F. Take a 12-inch cast iron skillet and grease it well with either butter or shortening. In a bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Set aside.
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2. Set up your stand mixer with the paddle attachment. In the bowl cream together the butter, apple sauce and two sugars until it is a fluffy, creamy mixture. Add in the eggs, apple cider and vanilla and let them get thoroughly mixed in. Turn the speed to low and slowly add in the dry ingredients until just combined into a glorious cookie dough. Switch to a rubber spatula and fold in the diced apple and halved Rolo candies.
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3. Transfer the finished dough into the prepared skillet and smooth it out completely into an even layer. Get the skillet into the oven to bake for 40-45 minutes, until the cookie is completely golden, slightly crisp on the edges and cooked through in the center.
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4. While the cookie bakes, prepare the salted caramel sauce to go on top. In a small pot combine the sugar and water. Heat it over medium high heat and let it gently boil while you stir it occasionally. It needs to boil until it turns a beautiful, deep amber color. When it does, take it off the heat and carefully pour in the milk. It will make the caramel really bubble up. Then stir in the butter, vanilla and salt. Put the pot back on the heat and let it bubble while you stir. Continue until it is completely melded and smooth for about a minute. Set the sauce aside.
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5. When the cookie is done, take it out of the oven and let it cool for 20-30 minutes. Arrange the thin apple slices on top and drizzle the caramel sauce all over it. You won't need all of the sauce. The recipe yields a good amount. Seal the rest in a container and refrigerate it for other yummy uses! It will keep for weeks if refrigerated. Then just cut the cookie into the desired size wedges and serve! This is the perfect fall dessert.
