Friday, March 5, 2010

Caramel Apple Oatmeal Cookies/Bars

I've been substitute teaching a lot lately. The school staff are really close-knit and I appreciate the love that floats through the halls of the school. It's actually kind of freaky. I usually take sweets with me to hand out. (It's something that has been ingrained in me. My mother is the best baker and the most giving person I have ever met) Since the school I am referring to is a Parochial school and it is Lent, I decided to make something other than chocolate. It was much appreciated, and the teachers like knowing that these were on the lighter side.
I found this recipe in my new copy of Cooking Light magazine. I believe A) the lack of fat/oils in this recipe made it difficult to form and B) I halved the recipe so there turned out to be even less butter/oil. I ended up making bars instead of cookies. I could've baked these less, they were quite crunchy, but I love the caramel bits within the bars.

Recipe to follow:

Caramel Apple Oatmeal Cookies

Yield: 4 dozen (serving size: 1 cookie)


  • 6.75 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°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 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 lined with parchment paper. Flatten balls slightly with hand. Bake at 350° for 9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.

No comments:

Post a Comment