The concept is good, especially if you love a cookie with a substantial and chewy 'mouth-feel'. However, the recipe does not work as written and you will need to add additional fat or moisture as many have stated in previous reviews. The batter is like 'sand' which you might just be able to form into a ball if you compress firmly enough. They will not melt down into flat cookies while baking, so you'll need to try and compress after a little while in the oven. More often than not, this will result in a pile of crumbs on your baking sheet. I've made these twice with the same result. The ones you successfully bake will become tooth-breakingly hard once they've dried, again due to the high sugar to fat ratio. My suggestion is to add the caramel bits and dehydrated apples to your favorite oatmeal cookie recipe, or read through the reviews for suggestions on how much extra butter or applesauce to add.
Caramel Apple Oatmeal Cookies
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
With dried apples and caramel candies in every bite, our less-than-100-calorie oatmeal cookies give you the flavors of fall year-round.
Yield: 4 dozen (serving size: 1 cookie)
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Amount per serving
- Calories: 83
- Fat: 2g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.3g
- Protein: 1.1g
- Carbohydrate: 15.5g
- Fiber: 0.5g
- Cholesterol: 8mg
- Iron: 0.4mg
- Sodium: 74mg
- Calcium: 17mg
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 6 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 large egg
- 3/4 cup finely chopped dried apple slices
- 3/4 cup caramel bits or 16 small soft caramel candies, chopped
- 1. Preheat oven to 350°.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl; stir well.
- 3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and caramel bits.
- 4. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake at 350° for 9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.
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