A different twist on the oatmeal cookie from Cooking Light magazine. This recipe is quite labor intensive due to the chopping of the dried apples and the caramels. It seemed a bit dry during the preparation so I splashed in a bit of milk. I made a batch for Alyssa’s latest care package and she seemed to like them — especially the oozing caramel.

  • Preheat oven to 350°.
  • 1 1/2 cups flour
  • 1 1/2 cups 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 dried apple slices
  • 3/4 cup caramel candies, chopped

  • 1. Lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients in a bowl; stir well.
  • 2. Cream sugars and butter in a large bowl with a mixer at medium speed until light and fluffy.
  • 3. Add vanilla and egg; beat well.
  • 4. Gradually add flour mixture. Beat at low speed until just combined. Fold in apple and caramel bits. If mixture seems dry, add a few tablespoons of milk.
  • 5. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake at 350° for 9-11 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.
I gently shaped the dough into rough balls. It is important to let the cookies cool before removing them from the cookie sheet and before removing them from the cooling racks. If you like caramel, you’ll love these.

Happy Cooking

Peggy

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