With dried apples and caramel candies in every bite, our less-than-100-calorie oatmeal cookies give you the flavors of fall year-round.
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
May try measuring flour next time since the batter was dry. I had to squeeze the cookie dough together so they wouldn't crumble everywhere. The cookies were delicious though. I highly recommend Ghirardelli caramel melts - like chocolate chips and they melt perfectly and are delicious. I wouldn't use anything else. I saw other comments about adding egg white or milk. Will try that next time. They are tasty enough to try again.
These cookies are delicious! I used toffee pieces in place of caramel, and madagascar bourbon vanilla for great flavor. The recipe made 4 dozen as stated. I do agree with other reviewers - the dough is crumbly. I chilled it for about an hour, and that made it easier to form the balls of dough.
I've made these cookies twice now, and I've never had a problem with the dough. The warmth of my hands seems to bring it together just fine when I am making the cookies. I didn't add or change anything. My husband LOVES these cookies and the fact that they are so rich means that we stop at one or two, rather than eating six at a time.
Loved the cookies. I would make them again, but only if I could find caramel bits. I had some in my pantry from a long time ago, but I'd never try this if I had to chop caramel.
I also had crumbly dough, and I used a kitchen scale for the flour. The caramel bits makes them stick to the wire racks when cooling, but they are so good, that I'll excuse that!
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.
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