First day of Fall, needs a fall treat.
These little caramel apple cookies are perfect for the first day of fall. I have made these cookies for multiple occasions, and always leave with an empty plate. These won't even get stuck in your teeth, but a much simpler way to eat a caramel apple than on a stick. Since I have embraced fall already, the first day needs a treat to ring in the best season! So put on a sweater, take a walk in the crisp morning air, and bake these caramel apple cookies.
Caramel Apple Cookies
Big thanks to Craft Mag and GoodLifeEats
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs, room temp.
1 teaspoon vanilla extract
2 cups all purpose flour
2 3/4 cups old fashion oats (not quick-cooking oatmeal)
1 teaspoon baking powder
1 teaspoon baking soda
12 oz (1 bag) caramel baking bits
2 cups granny smith apples, peeled and chopped into small pieces
In a large bowl, beat the butter, brown sugar, and white sugar until the mixture is fluffy. Add the vanilla and eggs. Beat until combined.
Measure oatmeal into a food processor or blender, and pulse until ground finely. Stir in the oatmeal, flour, salt, baking powder, and baking soda until combined. Set aside.
Using a mixer, stir the flour mixture into the butter mixture until combined. Stir in the caramel bits and apples. Save a few of pieces the apple and the caramel for dotting on top of the rolled cookie dough balls.
Refrigerate the dough for 1 hour. Roll the cookie dough into golf ball-sized balls. Bake on a parchment paper-lined or slipmat 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.
Caramel Apple Cookies
Big thanks to Craft Mag and GoodLifeEats
1 cup brown sugar
1 cup white sugar
2 eggs, room temp.
1 teaspoon vanilla extract
2 cups all purpose flour
2 3/4 cups old fashion oats (not quick-cooking oatmeal)
1 teaspoon baking powder
1 teaspoon baking soda
12 oz (1 bag) caramel baking bits
2 cups granny smith apples, peeled and chopped into small pieces
In a large bowl, beat the butter, brown sugar, and white sugar until the mixture is fluffy. Add the vanilla and eggs. Beat until combined.
Measure oatmeal into a food processor or blender, and pulse until ground finely. Stir in the oatmeal, flour, salt, baking powder, and baking soda until combined. Set aside.
Using a mixer, stir the flour mixture into the butter mixture until combined. Stir in the caramel bits and apples. Save a few of pieces the apple and the caramel for dotting on top of the rolled cookie dough balls.
Refrigerate the dough for 1 hour. Roll the cookie dough into golf ball-sized balls. Bake on a parchment paper-lined or slipmat 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.
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