Rating: 5 stars
4 Ratings
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  • 5 star values: 4

These chewy cookies are gluten-free but don’t be fooled, you can’t even taste the difference!

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
21 mins
total:
1 hr 28 mins
Yield:
Serves 36 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

  • 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.

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

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

  • 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.

Source

Cooking Light Real Family Food

Nutrition Facts

115 calories; calories from fat 0%; fat 4g; saturated fat 2.3g; mono fat 1g; poly fat 0.3g; protein 1.6g; carbohydrates 18.4g; fiber 1g; cholesterol 15mg; iron 0.4mg; sodium 61mg; calcium 22mg.
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