Ingredients
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 cup flour
2¾ cup old fashioned oats not quick-cooking oatmeal
½ tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz caramel baking bits
2 cups granny smith apples
Preparation
Step 1: In a large bowl, beat the butter, brown sugar, and white sugar with an electric mixer until the mixture is fluffy, about 2 minutes. Add the vanilla and eggs. Beat until combined.
Step 2: Measure oatmeal into a food processor, and pulse until ground finely. In a medium-sized bowl, stir the oatmeal, flour, salt, baking powder, and baking soda until combined. Set aside.
Step 3: Peel and finely chop the apple.
Step 4: Using an electric mixer, stir the flour mixture into the butter mixture until combined. Stir in the caramel bits and apples. It is fun to save a few of each (the apple and the caramel) for dotting on top of the rolled cookie dough balls.
Step 5: Refrigerate the dough for 1 hour. Roll the cookie dough into golf ball-sized balls. Bake on a parchment paper-lined baking sheet in an oven preheated to 350 degrees F, for 10-12 minutes. The sheet should be placed on the upper middle rack. Cool on the pan for 4 minutes before transferring to a wire rack.
Note: Dough is best the day of. In time the apples add extra moisture to the dough, causing a wider spread on the baked cookies. Alternatively, you can pre-roll the dough into balls and freeze if you aren’t using it all the first day. Place the dough balls on a cookie sheet until solid, and then transfer to a labeled sealable freezer bag. Use within one month. Simply add an extra couple minutes to the baking time since the dough is frozen.
