When I was first married, I loved having family and friends over for Halloween. I always made homemade doughnuts and caramel apples, in addition to the numerous hors d'oeuvres and hot mulled apple cider. Not to get off track, but one year my mother lent me my grandmother's cut-glass punch bowl but failed to mention to place a silver spoon in the bowl before I poured the hot cider into it. My heart sank as I heard that distinctive sound of cracking glass! I dreaded calling and telling Mom I had cracked my grandmother's punch bowl. However, typical of my Mom, she took the blame for forgetting to tell me that trick. Aren't moms wonderful:)
So today, I wanted to replicate the memory of those first Halloweens of married life, with wonderful caramel apples, in a cookie. Oatmeal just came to mind to hold up to the addition of grated apples, giving a "pie-like" texture with the soft cookie. The caramel is from scratch, but certainly no one will know any different if you use a bag of Kraft caramels; just add 2 tablespoons of water to thin the mixture.
Caramel Apple Oatmeal Cookies
1 1/2 cups granulated sugar
1 cup Light Karo Syrup
4 T unsalted butter, room temperature
1 cup Heavy Cream
1 tsp. Sea Salt
1 tsp. Vanilla Extract
In a heavy saucepan, measure the sugar, Karo syrup, and salt and stir together. Place the mixture on a low heat and cover the pan. (Until you add the cream, butter and vanilla do not stir or swirl the pan!)
Cook over low heat until the sugar has dissolved. Remove the lid and raise the heat to medium. Continue to cook the mixture until the color changes to a golden brown.
This will take approximately 7 minutes. Carefully, using a mitt on your stirring hand, add the butter, then, the heavy cream because the steam released can burn you. Stir the mixture to incorporate the cream and butter. Remove from the heat and add the vanilla. Let the mixture cool to room temperature before drizzling it over the cookies. Stir occasionally to enhance the cooling.
The mixture will thicken as it cools.
Preheat oven 350F-degrees and line cookie sheet with parchment or use a Silpat.
Apple Oatmeal Cookies:
1 cup (2 sticks) unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup grated apple (peel apple first) approximately 2 medium apples
1/2 tsp. Apple flavoring
1 tsp. Vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
3 1/2 cups Old-Fashioned Oatmeal
In the KitchenAid, using the paddle attachment, beat the butter and sugars together completely. Add the eggs, one at a time, and beat well. Add the grated apple, flavoring and Vanilla extract and mix well.
Add the flour, baking soda, and salt and mix to combine. Stir in the oatmeal.
Use a 1/4 cup scoop to measure out the cookie dough onto the prepare baking sheets.
Press down tops slightly. Bake in the preheated oven 12 minutes or until golden brown. Cool on a rack completely. When all the cookies are finished baking, pour the caramel into a plastic squirt bottle or you can drizzle using a spoon. Drizzle the caramel over the cookies. Let set.