Apple Cookies with Oatmeal & Caramel
When I think of apples, the first thing I think of is caramel. One of my favorite treats growing up when we went to the County Fair, were Caramel Apples, so adding Caramel to this recipe for Apple Cookies came naturally to me.
After receiving a box of the new Piñata Apples from Stemilt Growers last week as part of the Walmart Moms program, I knew right away I wanted to bake up a batch of Apple Oatmeal Cookies.
I was a little surprised to be receiving apples this time of year, usually I think of them during the Fall. But the Piñata Apples are actually at their prime right now. Stemilt harvests Piñata Apples in mid-October and because the flavors intensify in cold storage, they pack and ship the apples in January. The Piñata Apples are available in Walmart stores nationwide in February.
With their stripy red over an orange background, Piñata Apples are crisp and juicy and have a classic apple flavor with a tropical twist. The unique heritage gives the Piñata Apples versatility, they are excellent for eating and also adapt well to cooking temperature, making them great for both baking and poaching.
I added Kraft Caramel Bits to some of the Apple Oatmeal Cookies, but they were delicious without also. And we had plenty to try, this recipe made a huge amount of dough, so be sure to get out your largest bowl you have before you start mixing.
The first batch I baked using the regular size cookie dough scoop, but then quickly realized these cookies would be best rolled in large golf ball size. The large chunks of apples and oatmeal made them nice and soft.
Apple Cookies with Oatmeal & Caramel
Soft cookies with chunks of apple, oatmeal and caramel. Recipe from HoosierHomemade.com
Ingredients
- 2 1/4 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 3 sticks {1 1/2 cups} butter, unsalted, room temperature
- 1 1/2 cups brown sugar
- 1 cup granulated sugar
- 3 eggs
- 3 teaspoons vanilla
- 4 1/2 cups quick oats
- 2 Apples {about 2 cups} peeled and chopped
- 1 bag {11 oz} Kraft Caramel Bits, optional
Instructions
- Whisk together dry ingredients in a small bowl and set aside
- In a VERY large bowl, cream the butter and both sugars until fluffy and light, about 2 minutes
- Add eggs, one a time, mixing well after each addition
- Add vanilla, mix well
- Gradually add the dry ingredients, and mix just until incorporated
- Stir in oatmeal
- Peel and chop apple, stir into batter
- Add Caramel Bits {optional} and stir in
- Place in fridge for at least 1 hour - I left mine in overnight and they were fine
- Preheat oven to 350 degrees
- Spray a cookie sheet with non-stick cooking spray
- Using a regular ice cream scoop, scoop out dough. You may need to roll in your hands to form a ball, flatten slightly before baking.
- Bake about 12-15 minutes or until golden brown
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
For more recipes and information visit Piñata Apples, follow them on Facebook or Twitter.
Disclosure: This post is part of a campaign I am participating in with the Walmart Moms. Walmart has provided me with compensation and product for this post. My participation is voluntary and opinions, as always are my own.
Linking to…Transformation Thursday, Sweet Tooth Friday, Show & Tell Friday, Saturday Night Special, Gooseberry Patch, Ingredient Spotlight
just took the first batch out of the over, hope they harden up when cool, big old sloppy mess right now. Cookies all ran into to one big one on the sheet and can’t even get of the sheet!
Yes Tari, they should firm up a bit when cool. However, I’m not sure why they spread that much. It might possibly be the oven or cookie sheets.
~Liz
Never had problems with cookie sheets or over before. They never firmed up in center. Tried another batch, didn’t press down like the others, did not spread into on big cookie but still did not firm up. I ended up throwing out the batter, was sad too, was a double batch to take into work 🙁
I’m sorry you had trouble with the cookies. They were soft for me, but I didn’t have any trouble.
These look wonderful! How many cookies does it make using an ice cream scoop? And why do you suggest using an ice cream scoop rather than a regular cookie scoop?
Hi Kristie, those are great questions. A regular cookie scoop works just as well, and if I remember correctly {because it’s been awhile since I baked these} they made about 2 dozen cookies, depending on the size.
Thanks for stopping by!
I love this site! I’m just a kid but I love to bake so much <3. Can't wait to try this. Looks great. =)
What a gorgeous site you have here! This is fantastic! I need to stick around and maybe I’ll learn a few baking and decorating tricks!
Welcome Diane! I recognize you from BlogFrog, right?
~Liz
Yup!
Looks so great. I am partying right after you at My Romantic Home.
I’d like to invite you to share these beautiful cookies @CountryMommaCooks Saturday Link and Greet Party(starts Fri@ 6 pm ct.)…..have a wonderful day:)
When it comes to caramel and apples, I am right there with you! Love your photos too.