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Chewy Caramel Apple Cookies

Oxmoor House
Hands-On time 21 mins
Total time 1 hr, 28 mins
Yield Serves 36 (serving size: 1 cookie)
These chewy cookies are gluten-free but don’t be fooled, you can’t even taste the difference!

Ingredients

  • 1/2 cup plus 2 tablespoons unsalted butter, softened
  • 1 cup plus 2 tablespoons packed brown sugar
  • 1 large egg
  • 2 tablespoons milk
  • 3/4 teaspoon vanilla extract
  • 6.75 ounces gluten-free flour (about 1 1/2 cups)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups gluten-free old-fashioned rolled oats
  • 2 chopped peeled apples
  • 20 caramel candies
  • 2 tablespoons water

Nutrition Information

  • calories 115
  • caloriesfromfat 0.0 %
  • fat 4 g
  • satfat 2.3 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 1.6 g
  • carbohydrate 18.4 g
  • fiber 1 g
  • cholesterol 15 mg
  • iron 0.4 mg
  • sodium 61 mg
  • calcium 22 mg

How to Make It

  1. Preheat oven to 325°.

  2. Beat butter and brown sugar with a mixer at medium speed until creamy. Add egg, milk, and vanilla; beat 2 minutes or until light and fluffy.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Stir in oats. Add oat mixture to butter mixture, beating at low speed until blended. Stir in apples.

  4. Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.

  5. Bake at 325° for 14 minutes or until golden. Transfer cookies to wire racks; cool completely.

  6. Place caramels and water in a small saucepan. Cook over low heat 7 minutes, stirring until smooth. Remove from heat. Drizzle warm glaze over cookies. Let stand 15 minutes or until caramel is completely set. Store in an airtight container for up to 5 days.

Cooking Light Real Family Food