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To make caramel apple cookies, you need the following: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon cinnamon - 3/4 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 cups diced apples (preferably Granny Smith) - 1 cup caramel bits or soft caramel, cut into small pieces - 1/2 cup chopped walnuts or pecans (optional) You can swap some ingredients if needed. Use whole wheat flour instead of all-purpose flour for a nutty taste. Coconut oil works well instead of butter. For the sugars, try using coconut sugar for a deeper flavor. If you lack eggs, a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) can work too. To make your cookies even better, consider adding some extra goodies. You can mix in: - 1/2 cup chocolate chips for sweetness - Dried cranberries for a tart twist - A sprinkle of oats for added texture These add-ins can make your cookies unique and fun! First, you need to prepare the oven. Preheat it to 350°F (175°C). This step is key for even baking. While the oven heats, line two baking sheets with parchment paper. This will stop the cookies from sticking. Now, grab a bowl and whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. Mixing these first helps the cookies rise and adds great flavor. In a large mixing bowl, cream 3/4 cup of softened unsalted butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Use a mixer to blend until it looks light and fluffy. This step gives your cookies a nice texture. Next, add 1 large egg and 1 teaspoon of vanilla extract to the butter and sugar mix. Beat these in well until everything is fully combined. The egg adds moisture and helps bind the dough together. Now, it’s time to mix the dry ingredients with the wet. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix, or your cookies may turn out tough. Fold in 1 1/2 cups of diced apples and 1 cup of caramel bits. If you like, add 1/2 cup of chopped walnuts or pecans too. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto your baking sheets. Space them about 2 inches apart. Bake for 10-12 minutes. The edges should be golden, and the centers might look a bit soft. They will firm up as they cool. Let them rest on the baking sheets for 5 minutes before moving them to wire racks. To make the best caramel apple cookies, follow these tips: - Use fresh apples. Granny Smith apples add a great tartness. - Measure carefully. Use a kitchen scale for precise flour measurement. - Soften your butter. Room-temperature butter mixes better with sugars. - Don’t over-mix. Stir just until combined for soft and chewy cookies. - Chill the dough. Refrigerate for 30 minutes to enhance flavors and texture. Here are some mistakes to watch out for: - Skipping the salt. It enhances flavors, so don’t leave it out. - Underbaking. Cookies may look done but will set as they cool. - Too much flour. Spoon flour into the cup and level it off. - Not spacing the cookies. Leave enough room for them to spread. - Using cold ingredients. They can lead to uneven mixing and texture. Cooling and presenting your cookies well makes a big difference: - Cool on wire racks. This prevents sogginess and helps them firm up. - Drizzle caramel. Melt caramel and drizzle it on the cooled cookies. - Sprinkle sea salt. A pinch adds contrast and enhances flavor. - Use a rustic platter. Serve on wood for a cozy autumn vibe. - Add a touch of cinnamon. Dust with cinnamon for a beautiful finish. {{image_2}} To make these cookies nut-free, simply skip the chopped walnuts or pecans. This keeps the cookies safe for those with nut allergies. The cookies will still be soft and delicious without the nuts. You can add more caramel bits or apples for extra flavor. You can switch the apples for other fruits. Try using diced pears or peaches. They bring a sweet twist to the cookies. Make sure the fruit is firm so it holds up well when baked. You can also use dried fruits like cranberries for a chewy texture. For a gluten-free version, use a gluten-free flour blend. This keeps the texture light and fluffy. If you're vegan, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also replace the butter with coconut oil or a vegan butter alternative. These swaps make the cookies suitable for all diets while keeping them tasty. To keep your caramel apple cookies fresh, place them in an airtight container. Line the bottom with parchment paper to absorb moisture. Store at room temperature for up to a week. This helps keep them soft and tasty. You can freeze your cookies for later. Allow them to cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about 2 hours until firm. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible. They will stay good for up to three months. To maximize freshness, eat your cookies within a week if stored at room temperature. If frozen, eat them within three months for the best flavor. Always check for signs of freezer burn if stored for a long time. Enjoy your cookies while they are at their best! You can tell your cookies are done when the edges turn golden brown. The centers may seem soft, but they will firm up as they cool. To be sure, set a timer for 10-12 minutes. Check them closely. If they look a bit underbaked in the center, that’s okay. They will bake more off the heat. Yes, you can use different apples. Granny Smith apples work best for their tartness. You can also try Honeycrisp or Fuji apples. Just remember, sweeter apples will make your cookies sweeter. Adjust sugar if needed. If you don’t have caramel bits, use soft caramel candy. You can chop it into small pieces. Another option is to use homemade caramel sauce. Just drizzle it on top after baking. To make chewier cookies, try adding an extra egg yolk. This will add moisture and richness. You can also reduce the baking time by a minute or two. This keeps the center soft and chewy. Yes, these cookies freeze well. Let them cool completely before freezing. Place them in a freezer bag or container. They can last up to three months in the freezer. Just thaw them at room temperature when you want to enjoy them! In this post, we explored key ingredients and step-by-step baking tips for perfect cookies. We discussed ingredient substitutions and optional add-ins to suit your taste. I shared best practices, common mistakes, and how to store your cookies for freshness. With these insights, you can avoid pitfalls and create delicious treats for any occasion. Baking cookies can be fun and easy. Enjoy your baking journey and make every batch special!

Caramel Apple Cookies

Get ready to indulge in the deliciousness of Caramel Apple Cookies! This delightful recipe combines the sweet flavors of caramel and fresh apples in a soft, chewy cookie that’s perfect for any occasion. With easy-to-follow instructions, you can whip up a batch in just 30 minutes. Don’t miss out on this treat—click through to explore the full recipe and impress your friends and family with these autumn-inspired cookies!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups diced apples (preferably Granny Smith)

1 cup caramel bits or soft caramel, cut into small pieces

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

      In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

        Beat in the egg and vanilla extract until fully incorporated.

          Gradually mix in the dry ingredients, stirring until just combined.

            Fold in the diced apples, caramel bits, and chopped walnuts or pecans if using, ensuring an even distribution throughout the dough.

              Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underdone; they will firm up as they cool.

                  Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies

                      - Presentation Tips: Drizzle some melted caramel over the cooled cookies and sprinkle with a pinch of sea salt for added flavor and visual appeal. Serve on a rustic wooden platter for an inviting autumn feel!