These cookies from Buttermilk by Sam are the essence of fall: oats, apples and caramel flavors combined with a hint of cinnamon. Although I highly recommend following the recipe, even without the apples, you still get a delicious cookie.
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Caramel Apple Cookies
1/2 cup butter, softened
2/3 cup (135 g.) brown sugar
1/2 tsp. baking soda
1 tsp. vanilla
2 large egg yolks
1/4 tsp. salt
1 cup (100 g.) oats
3/4 cup (100 g.) flour
1/2 tsp. cinnamon
22 g. freeze-dried apples, ground into a powder
12-13 chewy sea salt caramels
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Beat together butter and brown sugar for 5 minutes, until light and creamy. Add the egg yolks, and beat an additional 2 minutes. Add the salt, soda, vanilla and oats, and beat to combine. Fold in the flour and apples.
Scoop about 2 Tbsp. of dough for each cookie, using damp hands if needed to prevent the dough from sticking. Wrap the dough around a caramel, and place dough ball on cookie sheet.
Bake 10 to 12 minutes, until the edges are golden. Cool completely on cookie sheets to prevent caramel from sticking to parchment paper and breaking the cookies. Makes 12-13 cookies.
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