Friday, September 23, 2011

Caramel Apple Cookies

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.

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