Tuesday, September 14th, 2010
Caramel and apples are two of my most favorite things, and I don’t really know why I haven’t made them into cookies sooner. I’ll admit, I love these flavors more than most things in the world, and I’ll happily use the impending chill of autumn as an excuse to enjoy them.
I thought I’d found the perfect cookie with this one, but now I’m not so sure. As an added bonus, this is the perfect way to use up the bit of dulce de leche you might have left over. Or at least it was for me.
Caramel Apple Cookies
Makes 2 dozen cookies
1/2 cup margarine, softened
1/4 cup dulce de leche or melted caramels
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup diced Granny Smith apple (from 1 large apple)
Heat oven to 375°F. Mix margarine, caramel, sugars, egg, and vanilla thoroughly. Blend dry ingredients and stir in. Stir in apples.
Round teaspoonfuls of dough with your hands and place on an ungreased baking sheet about 2 inches apart. Bake 5 minutes and then flatten cookies slightly with the bottom of a glass. Bake for 7 to 10 minutes more (12 to 15 minutes total) or until set. Cool on the sheet for about 3 minutes before transferring to a wire rack and cooling completely.
High-Altitude Notes: Bake at 400°F for 10 to 12 minutes (total).