Oatmeal Caramel Apple Cookies

Anybody that knows me well knows I do love my sweets, and cookies are no exception. One of my of my all time favorite cookie is the oatmeal raisin.

My daughter brought home these oatmeal caramel apple cookies from Bob Evans Family Restaurant, and they were delicious. I looked for the recipe on their website but couldn’t find it.

So I decided to try and duplicate this oatmeal caramel apple cookie recipes. I proceeded to make a list of everything that I needed.

Here is what I used for these: Easy Bake Oatmeal Cookies

1 large Granny Smith apple (yielded 2 cups peeled and diced)

1 cup Kraft Caramel Bits

2 stick butter (softened and cut into small pieces)

¾ cup brown sugar

½ cup white sugar

2 eggs

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

1 ½ cups all-purpose flour

3 cups Quaker Oats (Uncooked Quick or Old Fashioned)

The first thing I did was peel and diced the apple, I tossed the diced apple in a bowl with the cinnamon and brown sugar and set in the refrigerator while I prepared the other ingredients.

Prepared Apples with brown sugar and cinnamon 

I added the white sugar and butter into my Kitchen Aid mixing bowl and turned it on low speed.

Next lightly beat the eggs with the vanilla and add it to the bowl, then add the flour, oats, and baking soda and continue mixing on low speed. Then I added the caramel and apple mixture continuing to mix on low speed.

Drop onto a cookie sheet with a tablespoon, I used parchment paper on my cookie sheet. Bake for 8 to 10 minutes at 350 degrees. I let them cool on the cookie sheet for a few minutes before placing them on a rack to cool completely.

This recipe yielded me a little over 40 cookies and has apple and caramel in every bite. But here are a couple of changes I would make the next time:

1. Instead of dicing the apple I would shred it using a cheese grater.
2. I would press the caramel bits into the cookies after dropping them onto the cookie sheet, about 2 or 3 of them in the center.

I’m well on my way to eating all of these so I probably won’t make them again for a while. So if anybody tries this recipe with these changes please let me know how they worked out.

As always thanks for stopping by and I hope you enjoy it.

KitchenAid Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Imperial BlackBaking Sheet Set, 3-Piece Cookie Sheet Set with Silicone Handles, Steel Baking Pans Set, Durable Baking Sheets for Oven, BPA Free Cookie Sheets for Baking Nonstick Set, Sheet Pan - Black Baking Pan

 

Apple Crisp

I had some apples left over from my previous post-Sam's Apple Pie. I was all set to make some more pie crust for a second pie, but my wife said: "why don't you make an apple crisp instead". I took her advice and made this simple yet delicious dessert. This apple crisp is great served warm, with whip cream or ice cream.

Here is what I used to make the crisp topping:

1 cup all-purpose flour
1 cup brown sugar (packed)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
1 cup Quaker Oats

I loaded all of this into my KitchenAid mixing bowl, set the flat beater in place, and turned it on low speed for about one minute. This mixed up very nicely until it was crumbly.

This was really enough for a 9x13 inch pie plate but I didn't have that many apples left over, so I used another 9-inch pie plate. I put the apples in the pie plate and then packed on the crisp topping, as I had more than enough.

I set the oven to 350 degrees and baked it for 45 minutes, I also set the pie plate on a cookie sheet just in case of any spills.

As Always Thanks for stopping by and I hope you enjoy.