NOW (November 6, 2018) – It’s so fun revisiting posts from when we *only* had 4 kids who were all little. It amazes on a nearly daily basis how appetites and growth spurts affect eating patterns in this house. Even though our oldest is now a freshman at University of Michigan, the other four have more than taken over the amount she used to eat on any given day! So, 3 dozen cookies disappear even faster now then they used to!
Fortunately this is a pretty easy recipe to double or even triple. And they smell SO good while baking.
THEN (October 16, 2009) – Yes, another apple recipe. I warned you there’d be lots of these during the next few days and weeks and I’m true to my word.
These cookies turned out really great. They’re moist and full of apple goodness. They have a more cake-like texture than your usual cookie, but for me that just added to the goodness, especially when topped with caramel. And they were definitely a hit around our house. Between our 4 kids, a friend of our oldest and my father-in-law, I’ve never seen 3 dozen cookies disappear faster!
Apple Cookies with Caramel
- 1 cup butter or margarine, softened
- 1 1/2 cup brown sugar
- 1/2 cup sugar
- 2 tsp vanilla
- 2 eggs
- 1 3/4 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 cup oats
- 1 1/2 cup peeled and diced apples
- 25 caramels
- 1 1/2 tsp wate
- In a large mixing bowl, beat together butter or margarine with the sugars and vanilla until creamy. Add eggs and beat an additional minute.
- In a separate bowl, combine flour, baking soda, cinnamon and salt. Whisk to combine. Slowly add to creamed mixture, stirring just enough to combine. By hand, fold in oats and apples. Scoop tablespoonfuls of dough onto baking sheets. (Try lining the cookie sheets with a silicone baking mat for ease – it really makes a difference with cookies like these.)
- Bake at 375 degrees for 10-12 minutes, until golden brown. Remove cookies to a wire rack to cool.