I found a recipe in my taste of home cook book and I thought I would have some fun by modifying it to make Caramel Apple cookies. The following recipe is the result of my 2nd attempt and for those curious, here is the original recipe I used.
Ingredients:
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups old-fashioned oats
3 whole Granny Smith apples
Sprinkle of Lemon Juice
1 bag of Caramel chips (I used Ghirardeli Caramel chips, but while delicious, they were a bit too big for my liking. Hoping to either find smaller chips, or perhaps resort to crushing them.)
Yield: 42 cookies. You may get less or more depending on how big you make your cookies.
Advice!: These cookies are unusual in that they actually taste better if allowed to age a couple of days. The aging actually causes the flavors to permeate creating an even more flavorful cookie. I would recommend allowing them to age two days in a cool dry place before serving.
1. Peel and dice Granny Smith Apples. Then put in lidded container and sprinkle with lemon juice. The lidded container with the juice will prevent the apples from browning and don't worry, you won't be able to taste the lemon. Set aside.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats, apples and caramel chips. Dough will be goopy, this is fine.
3. While the original recipe calls for cooking at 350° for 10-12 minutes, due to the extra moisture, these actually needed longer to bake for me and I use a very fast convection oven. The best advice I can give is to check on them periodically until they are done. That being said I do recommend baking these on parchment paper as the cookies are quite delicate and any sticking will likely break them. They will become a bit more durable upon cooling however.
4 .(Optional, but recommended) Store in lidded container in cool, dry place for two days prior to serving. They will become a little sticky, but oh so tasty.
Ingredients:
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups old-fashioned oats
3 whole Granny Smith apples
Sprinkle of Lemon Juice
1 bag of Caramel chips (I used Ghirardeli Caramel chips, but while delicious, they were a bit too big for my liking. Hoping to either find smaller chips, or perhaps resort to crushing them.)
Yield: 42 cookies. You may get less or more depending on how big you make your cookies.
Advice!: These cookies are unusual in that they actually taste better if allowed to age a couple of days. The aging actually causes the flavors to permeate creating an even more flavorful cookie. I would recommend allowing them to age two days in a cool dry place before serving.
1. Peel and dice Granny Smith Apples. Then put in lidded container and sprinkle with lemon juice. The lidded container with the juice will prevent the apples from browning and don't worry, you won't be able to taste the lemon. Set aside.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats, apples and caramel chips. Dough will be goopy, this is fine.
3. While the original recipe calls for cooking at 350° for 10-12 minutes, due to the extra moisture, these actually needed longer to bake for me and I use a very fast convection oven. The best advice I can give is to check on them periodically until they are done. That being said I do recommend baking these on parchment paper as the cookies are quite delicate and any sticking will likely break them. They will become a bit more durable upon cooling however.
4 .(Optional, but recommended) Store in lidded container in cool, dry place for two days prior to serving. They will become a little sticky, but oh so tasty.
