Friday, August 22

CARAMEL APPLE COOKIES

This week, I had been expecting a visit from Baking Bo (aka, Alex) and I also had a little brother to supervise for the day. With these thoughts in mind, I knew I wanted to make a little treat for my friend and find a way to entertain my brother. Cookies scored pretty highly on both counts.




After a mooch on the Schmackarys website for cookie inspo, I decided to make a Caramel Apple inspired oat cookies (oat cookies ticking off the boyfriend-pleasing box too). Yummly sent me towards a good one, and after a few tweaks we were raring to go :)

To make about 20 cookies, you will need:
> 1 Large Egg
> 190g of Plain Flour
> 135g Rolled Oats
> 230g of Brown Sugar
> 140g of Unsalted Butter
> 2 Peeled and Chopped Apples (we used Granny Smith)
> 2 Tablespoons of Milk
> 3/4 Teaspoon of Vanilla Extract
> 3/4 Teaspoon of Baking Powder
> Pinch of Salt
> 2 Caramac Bars/ Caramel

To make them, first preheat your oven to 160 degrees.

In a medium sized bowl, combine the butter and sugar with an electric whisk until smooth and creamy. Then add the egg, milk and vanilla and beat for a few minutes.

In a separate bowl, combine the flour, baking soda and salt before adding oats. When well mixed, add to the butter mixture and stir. Add in your apples and transfer to a baking tray. We made about 25 with this recipe, so recommend spacing your dough dollops around a half inch apart at least. These can then go in the oven for around 14 minutes.

Meanwhile, break up up your Caramac bars and melt however you prefer. I stuck mine in the microwave for a minute, stirring halfway through, but on a low heat on the hob would be fine too. 

Once the cookies have been taken out the oven and left to cool, dip a fork into your melted Caramac and drag a nice drizzle over the top. Done!

Next time, I would think about adding a pinch of cinnamon to the cookie for some apple crumble-y vibes, and maybe drizzle some caramel on top instead. 

Regardless, by the time Alex got to visiting me there was only a cookie and a half left, so maybe if the recipe ain't broke, I won't fix it :)

Until next time,

Steph


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