Double Caramel Apple Cookies Recipes

Steps:

• 1. Soften the butter and shortening together until no solid chunks remain when mixed.
• 2. Add applesauce and brown sugar. Cream together.
• 3. Add cinnamon and baking powder. Mix well to distribute the cinnamon.
• 4. Add eggs and vanilla; mix well.
• 5. Slowly add in flour. You may need to add a little more until the dough is sticky but not wet looking.
• 6. Add in the crushed caramels and the diced apple until evenly distributed.
• 7. Refrigerate dough until firm (about 10 minutes).
• 8. Use a cookie dough scoop or two spoons to make a ball of dough about the size of a ping-pong ball. Slightly flatten. Take a ball of soft caramel and place it in the middle and wrap the dough around it to close the caramel inside. Place the ball with the side where the opening was up on a cookie sheet sprayed with Pam (this will prevent the caramel from "leaking" out).
• 9. Bake at 350 for 18-20 minutes depending on your oven. They won't look very brown on top but the edges on the bottom should be golden.
• 10. Carefully remove from the cookie sheet using a spatula. These are tender and with the melted caramel hot they can break easily if you aren't careful. I suggest you move them to a separate pan or cooling rack soon after baking so that the caramel is still soft and easy to manipulate.
• 11. ***HOMEMADE SOFT CHEWY CARAMELS WITHOUT CORN SYRUP*** 3 cups sugar 2 cups heavy cream 1 cup milk (regular not evaporated or condensed) 1 cup butter 1/2 cup honey 1/2 cup molasses 1 tsp vanilla 1. Combine all ingredients in a soup-size pan (large) over medium-high heat. 2. Stir continuously until the mixture pulls away slightly from the sides of the pan and only slowly flows off the back of a spoon, or when a candy thermometer reaches 245 degrees F. (You can test it by pouring a little onto a cool plate, waiting a few seconds and testing to see if it's soft. If it's still runny and won't hold its shape you need to keep waiting. This will take about 30 minutes. DON'T WAIT TOO LONG OR IT WILL HARDEN!!!) 3. Remove from heat and stir in the vanilla. It will steam and froth but just mix until smooth. 4. Pour into a 13x9 pan sprayed with Pam and let cool. ***If you let it cook a little longer then you will have the hard caramels I used in this cookie recipe.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and salt until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in chips., Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Immediately insert a round toothpick in center of each cookie. Remove to wire racks to cool completely., In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Holding a cookie by the toothpick, dip cookie in caramel mixture, turning to coat. Allow excess to drip off. Immediately dip the bottom and sides in pecans., Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy, 5-7 minutes. Add eggs; mix well. Beat in applesauce. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats and apple., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 15-18 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

Steps:

• Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, baking soda and salt with whisk; stir in oats. In large bowl, beat butter and brown sugar with electric mixer on medium speed until creamy. Add egg, milk and vanilla; beat 2 minutes or until light and fluffy. On low speed, beat in flour mixture until blended. Stir in apples.
• Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 14 minutes or until golden. Remove from cookie sheets to cooling racks; cool completely.
• In 1-quart saucepan, cook caramels and water over low heat 7 minutes, stirring until smooth. Drizzle warm glaze over cookies. Let stand 15 minutes or until set. Store tightly covered up to 5 days.

Steps:

• In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.