Sep 28

Caramel apple oatmeal cookies

Whenever I'm at the grocery store, I like to peruse the baking aisle. Even if I'm not really planning on making anything, I like to dream about cookies and cakes and all things delicious.

Last year while looking in the chocolate chips section, I found something new – cinnamon chips! Have you tried them? They're amazing in oatmeal cookies.

This year, I found caramel bits. I'm not sure if they're new or if I've just never seen them before, but they're genius! Trying to chop a caramel square is next to impossible. Now you don't have to!

I bought the caramel chips and came home to find a recipe to use them in. Caramel apple oatmeal cookies sounded pretty delicious.

It's pretty much a basic cookie recipe with caramel bits and dried apples instead of chocolate chips. Perfect for fall!

The cookies were sweet, but the flavors melded nicely. I chopped the dried apples to about the same size as the caramel bits, so there were a nice even amount of both in each cookie. Super tasty!

Recipe: Caramel apple oatmeal cookies

Adapted from Cooking Light

  • 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
  • 1 1/2 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 dried apple slices
  • 3/4 cup caramel bits or 16 small soft caramel candies, chopped
  1. Preheat oven to 350 degrees.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients (through salt) in a bowl; stir well.
  3. Place sugars and butter in a large 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. Flatten balls slightly with hand. Bake for 8-9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.

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