Wednesday, February 24, 2010

Caramel Apple Oatmeal Cookies

This recipe is mostly based on the oatmeal raisin cookie, from the book The Sweeter Side of Amy's Bread. Instead of raisins, I added chunks of caramel and dried apples. The original recipe by this name came from Cooking Light magazine. Unfortunately, it was a "healthy" cookie, and the dough was way too crumbly because it lacked enough butter to hold it together. So here's the full delicious fatty version:

1 1/2 cups flour

1/4 tsp salt

1 tsp baking soda

1/2 tsp cinnamon

2 eggs

1 tsp vanilla

3 1/4 cup rolled oats

1 cup chopped dried apples

1/2 cup chopped soft caramel (roughly 16 candies)

1 cup butter (room temp)

1 cup brown sugar

1/2 cup sugar

Chop up the caramel. If you’re able to find caramel bits in your supermarket, lucky you, otherwise, I recommend a knife you don’t mind ruining and start chopping! Chop up your apples when you’re done.

Preheat oven to 350. Line your cookie sheets with Silpat or parchment paper, otherwise the caramel is going to make it extremely difficult to remove.

Mix the flour, salt, baking soda, cinnamon in one bowl

Beat the egg and vanilla in another bowl

Mix the oatmeal, apples and caramel in yet another bowl

Cream the butter and sugars. Add egg mixture, then the flour mixture in stages. And lastly the oat mixture.

Spoon onto cookie sheet and bake for 12-15 minutes

1 comment:

  1. I may have to make these tonight. Because my belly is not already big enough.