At a recent potluck hosted at our home, a guest brought a container of Caramel Apple Cookies from a local grocery store. They were completely flat with "mountains" of butterscotch chips, and they were addictingly delicious. My son and I set out to come up with our own recipe. After his internet search we learned that the caramel comes from only using brown sugar. The recipes were as varied as can be from that point on, so I decided to take my favorite cookie recipe and tweak it. We LOVED these cookies! Even the family member who is the hardest to please with sweets LOVED these cookies, which are not flat thanks to melting the butter and adding a bit of extra flour. All of that is compensated for in the recipe.
Caramel Apple Cookies
In a large mixing bowl combine until smooth:
1 C butter completely melted
2 C brown sugar
2 eggs
1 tsp. vanilla
Add the following dry ingredients and mix well:
3 1/4 C flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Gently fold into dough:
1 Granny Smith apple, diced or equivalent of dried
1 12 oz. bag of butterscotch chips
Drop by 1 oz. balls onto ungreased cookie sheet. Bake at 350 degrees F for 11 minutes. Cool and enjoy! These are best fresh. The fresh apple will cause the cookies to become more moist as time goes on, so enjoy them within a few days. If that won't happen I'd recommend dried apples.
This recipe yields about 3-4 dozen cookies.
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