“Just in time for fall.”
These cookies are ridiculous – probably in part due to the crazy fun time I had making them with my best friend Laura. Here we are.
She was my randomly assigned freshman roommate at Wake Forest, and man oh man could it not have been a better match. In addition to being super intelligent, she’s hilariously down to earth and never lets her busy schedule get in the way of her priorities, which are friendships and making memories. She somehow always gets me to step outside of my comfort zone, but never leaves me feeling alone.
One thing I also love about Laura is her love of food. One time during our freshman year, we ordered a party tray of fried pickles. Why, you ask? Because we were hungry, and Laura loves pickles.
She also enjoys pretty healthy food too. We both loved these cookies not only because they are soft and slightly sweet with crisp juicy apples and gooey ribbons of caramel, but they are pretty darn guilt-free. Coming in at 83 calories and 2 grams of fat per delicious treat, we called these a winner.
I’ve made an amazing friend, and we made awesome cookies.
(Adapted from Cooking Light)
Here’s what you’ll need:
1 1/2 cups of all-purpose flour
1 1/2 cups of rolled oats
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
3/4 cup of white sugar
3/4 cup of packed brown sugar
6 tablespoons salted butter, softened
2 teaspoons of vanilla extract
1 large egg
3/4 cup chopped dried apple slices
3/4 cup of soft caramel candies bits (about 16 candies), chopped
Preheat your oven to 350 degrees.
Combine flour, oats, baking powder, baking soda, salt, and cinnamon in a large bowl with a whisk.
Beat both sugars and softened butter together in a separate bowl with an electric mixer on medium speed.
Once the mixture is light and fluffy, add the vanilla and egg; beat for 1-2 minutes.
Slowly add flour mixture and beat on low speed until everything is combined.
Fold in the apple and caramel bits on low speed or with a spatula.
On a prepared baking sheet, scoop about two teaspoons of dough and flatten just a bit.
Bake for 9 minutes and allow them to cool for a few minutes before removing them from the pans.