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Apr 30 2013

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Caramel Apple Oatmeal Cookies

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This recipe for Caramel Apple Oatmeal Cookies came from my Cooking Light daily calendar – It was featured back on March 18-19 and I threw the recipe card in my purse thinking I’d make them the following weekend. I switched purses mid-week and lost track of the recipe… until now.

I love caramel, it’s my first choice as an ice cream sundae topping. I also eat an apple every day. I’ve always thought caramel apples were amazing and caramel apple lollipops are my favorite at Halloween. Yes, I realize that it’s Spring with weather inching into the 90’s here in Sacramento,  but some baking needed to happen this past weekend and these cookies were it!

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Ingredients:

  • 1.5 Cups All-Purpose Flour
  • 1.5 Cups Old-Fashioned Rolled Oats
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Packed Brown Sugar
  • 6 Tablespoons Unsalted Butter, Softened
  • 2 Teaspoons Vanilla Extract
  • 1 Large Egg
  • 3/4 Cup Finely Chopped Dry Apple Slices
  • 3/4 Cup Caramel Bits or 16 Small Soft Caramel Candies, Chopped

Directions:

  1. Preheat oven to 350° F.
  2. Measure flour, level with a knife. Combine flour, rolled oats, baking powder, baking soda and salt  in a bowl, stir well.
  3. Place sugars and butter in mixing bowl, beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and caramel bits.
  4. Drop dough by 2 teaspoonfuls, 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake at 350° F. for 9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.

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I ended up using Werther’s Originals Chewy Caramel Candies and may or may not have eaten 4 or 5 in the process. I’m thinking the Kraft Premium Caramel Bits would be a much better choice for next time. More on that later.

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I combined the flour, rolled oats, baking powder, baking soda and salt  in a bowl and then got to work on the sugars.

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I’m not so sure about the sugar and butter becoming “light and fluffy” like the directions mentioned. That never really happened. Creamy would have been a better description.

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I combined my vanilla and egg and then added that into the sugar/butter mixture before adding my flour mixture.

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Please take note of the size of the caramel pieces… make yours SMALLER! I had some cookie blow outs during the process, especially when a big piece of caramel was on the sidewall of a cookie.

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I had purchased Bare Fruit 100% Organic, Bake-Dried Granny Smith Apple Chips and Fuji Apple Chips. I was going to do a combination of both to see which ones I liked better, but knew once I tasted them,  I was going to go with the Granny Smith flavor, they were delicious! Again, take note of the apple pieces… WAY TOO HUGE! I ended up breaking them up smaller, but could have even gone much smaller than below.

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Lesson learned… next time I’ll actually follow the directions :).

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I used a two tablespoon cookie scoop to form my dough balls.The caramel to dough ratio ended up being all wrong… due to the huge chunks of caramel… so I adjusted and made much bigger cookies. Oh darn! So much for Cooking Light, I went with monster cookies and man were they delicious. Dan and I determined that they were at their best about 10-15 minutes after coming out of the oven. Think caramel strings from cookie to face… Oh yes!

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In this case, bigger was better. I was able to make 2 dozen cookies from the recipe and my dough balls were more the size of a golf ball and once pressed down, about 3 inches.

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These would be great “Fall Festival” cookies, but they pretty much rocked the Spring season too. I did have some failures though… think caramel molten lava flowing out the sides and bottoms of cookies… I had about two non-photo-worthy cookie failures per baking sheet. I took care of the extra caramel after it cooled… just trimmed it off the edge of the cookies and then ate it. Yep, no shame in my cookie game.

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We both could have had cookies for dinner, but went with a healthier option. I will definitely be making these again.

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5 comments

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  1. Dave2

    I must make these. But a question… do the dried apple chips stay crispy… or do they soften up?

    1. foodiddy

      A more “moist” dried apple would probably be my pick next time. I know there are more “pliable” brands out there. While these did get softer, a thicker cut would add moisture to the cookie. Unless heated, they became dry by day 2 and 3. The microwave did solve that though.

  2. Amy Jennifer

    YUM!! I can totally see making these in the Fall. I love caramel apples, and now in a cookie? I’m sold!

  3. Laurie

    I work at a Christian camp and one of the counselors was telling me about these cookies. I had to research them and can’t wait to try. Could you use bits of real apple if you precooked them a bit? Thanks

    1. foodiddy

      Yes, you could probably also use cooked apple. Just keep in mind it would definitely add more moisture, so you might need to adjust other ingredients.

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