Caramel Apple Cookies
by Katie Goodman
What does the arrival of fall make you want to do? The answer to that question for many might be: bake. There is nothing better than the warm, sweet smell of freshly baked goodies. And it finally feels cool enough outside that turning the oven on doesn’t feel so taboo. What else comes to mind with the crisp fall air? Back to school, changing leaves, apples, hayrides, carnivals, and caramel apples, to name a few.
These caramel apple cookies take several fall favorites and put them together in one fabulous treat. Caramel baking bits make it easy to add caramel to cookies (or brownies) because you don’t have to spend time cutting the caramels into bite-sized pieces. Caramel apple cookies are sure to be a hit for fall carnivals, after-school snacks, or a special treat “just because.”
What is your favorite part of fall? Lately I’ve been enjoying free time outside cleaning up the yard from the summer, planting my fall garden, and getting spring bulbs in the ground. It’s nice to come in for a special treat after hard work outside. These cookies really hit the spot!
Ingredients
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 cup flour
2¾ cup old fashioned oats not quick-cooking oatmeal
½ tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz caramel baking bits
2 cups granny smith apples
Directions
Step 1: In a large bowl, beat the butter, brown sugar, and white sugar with an electric mixer until the mixture is fluffy, about 2 minutes. Add the vanilla and eggs. Beat until combined.
Step 2: Measure oatmeal into a food processor, and pulse until ground finely. In a medium-sized bowl, stir the oatmeal, flour, salt, baking powder, and baking soda until combined. Set aside.
Step 3: Peel and finely chop the apple.
Step 4: Using an electric mixer, stir the flour mixture into the butter mixture until combined. Stir in the caramel bits and apples. It is fun to save a few of each (the apple and the caramel) for dotting on top of the rolled cookie dough balls.
Step 5: Refrigerate the dough for 1 hour. Roll the cookie dough into golf ball-sized balls. Bake on a parchment paper-lined baking sheet in an oven preheated to 350 degrees F, for 10-12 minutes. The sheet should be placed on the upper middle rack. Cool on the pan for 4 minutes before transferring to a wire rack.
Note: Dough is best the day of. In time the apples add extra moisture to the dough, causing a wider spread on the baked cookies. Alternatively, you can pre-roll the dough into balls and freeze if you aren’t using it all the first day. Place the dough balls on a cookie sheet until solid, and then transfer to a labeled sealable freezer bag. Use within one month. Simply add an extra couple minutes to the baking time since the dough is frozen.
About the Author:
Katie Goodman resides in New Mexico with her husband and two children (a 4-year-old boy and an 18-month-old girl). Learning in the kitchen, eating, trying new recipes, and sharing them with friends and loved ones are some of Katie’s favorite things to do. She wholeheartedly believes that part of the goodness in life is enjoying good food with good friends and family, and goodLife {eats} is a place for her to share what she finds good in the kitchen.
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