Caramel-Apple Cookies

Whoa!!!

Are you shocked Bloggy?? This will be my THIRD post in one week!! Amazing, I know. But I simply could not pass up the opportunity to share this amazing cookie recipe with you any longer. I first found it in Parents Magazine.

C aramel-Apple Cookies

Sorry I didn't take any pictures of my own, I couldn't stop eating to pick up my camera. Normally I am not a baked apple kinda gal. I like my apples COLD and CRISP not warm and mushy like in apple pies. Blech. So even I was surprised that I wanted to give this recipe a shot. And I am so glad I did. The apple pieces did not turn mushy or brown for me, and when they were still fresh from the oven I swear I hardly noticed them at all! 

The recipe itself does not call for a certain kind of apple, and as I fully admit I am an apple baking noob, I just randomly picked one at Target. I used a Gala apple. It worked perfectly for me and now its probably the only apple I would use. I might try a Granny Smith next time around as I feel that is the official "Fall Apple". 

My last note: I also did not make my own caramel drizzle. I was not sure I would be able to find vanilla caramels and so I didn't even try :) I just used caramel drizzle from a bottle (the kind usually used for ice cream).

Without further ado::

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Ingredients

2 sticks salted butter, softened

1 cup white sugar

1/2 cup packed brown sugar

2 eggs

2 tsp. vanilla extract

2 2/3 cups all-purpose flour

1 cup graham-cracker crumbs

2 tsp. baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 small apple, peeled, cored, and finely chopped (3/4 cup)

1 cup vanilla caramels

3 Tbs whipping cream

Go Time!:

1 Preheat the oven to 350 F. Line cookie sheets with parchment paper or grease. In a bowl, beat butter on medium to high speed for 30 seconds. Beat in sugars until fluffy. Then add eggs and vanilla. Beat.

2. In a medium bowl, stir together flour, crumbs, baking powder, salt, and cinnamon. Add to butter mixture and beat until combined. Stir in apple.

3. Shape dough into 1 1/4-inch balls. Arrange balls 2 inches apart on cookie sheets. Bake for 12 minutes or until edges are lightly browned. Removed and let cool on wire racks

4. In a bowl, mix caramels and cream. Microwave on high for 30 to 60 seconds or until nearly melted, stirring once. Stir until smooth. Drizzle over cookies; serve when hardened. 

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Me again. I preferred these cookies warm. And the batter was delicious! Just saying. 

I don't know about you guys, but I am not a professional baker. I usually ignore things like 'shape dough into 1 1/4 inch balls'. I just plop them on the sheets and hope for the best. It has yet to fail me. 

I also find some recipe directions ridiculous. Do you??? Is it just me?? Step Four: "...stirring once. Stir until smooth". Why is there a specific direction to only stir once if you have to stir until smooth anyways??? 

Oops. Now you definitely know I am not a professional!! 

Tried a link up at Homemaker By Choice!