CARAMEL APPLE COOKIES RECIPE RECIPES

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CARAMEL APPLE OATMEAL COOKIES RECIPE | LAND O’LAKES



Caramel Apple Oatmeal Cookies Recipe | Land O’Lakes image

Fall flavors of apple and caramel in a chewy oatmeal cookie.

Provided by Land O'Lakes

Categories     Drop    Oatmeal    Apple    Oat    Caramel    Sweet    Baking    Grain    Fruit    Cookie    Dessert    Cookie    Dessert

Total Time 0 minutes

Prep Time 15 minutes

Yield 48 cookies

Number Of Ingredients 12

2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple pie spice
2 cups firmly packed brown sugar
1 cup Land O Lakes® Butter softened
1/4 cup unsweetened applesauce
1 large Land O Lakes® Egg
2 teaspoons vanilla extract
2 1/2 cups uncooked old-fashioned oats
1/2 cup caramel bits *
1/2 cup finely chopped dried apple rings

Steps:

  • Heat oven to 375°F. Line cookie sheet with parchment paper; set aside.
  • Combine flour, baking soda, salt and apple pie spice in bowl; set aside.
  • Combine brown sugar and butter in another bowl; beat until well mixed. Add applesauce, egg and vanilla; beat, scraping sides of bowl occasionally, until well mixed. Add flour mixture; beat at low speed until just combined. Stir in oats, caramel bits and dried apples.
  • Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheet. Bake 8-10 minutes or until edges are lightly browned. Let stand 3 minutes on cookie sheet; remove to cooling rack.

Nutrition Facts : Calories 120 calories, FatContent 4.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 90 milligrams, CarbohydrateContent 19 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

CARAMEL APPLE PIE RECIPE | REE DRUMMOND | FOOD NETWORK



Caramel Apple Pie Recipe | Ree Drummond | Food Network image

Learn how to make this sweet and chewy Caramel Apple Pie from Food Network.

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 2 hours 25 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 20

3 cups all-purpose flour, plus more for flouring
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping

Steps:

  • For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
  • Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
  • Preheat the oven to 375 degrees F.
  • Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
  • For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
  • For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
  • Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
  • Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving — or don't if you can't wait!

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The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.
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Fall flavors of apple and caramel in a chewy oatmeal cookie.
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Category Drop, Oatmeal, Apple, Oat, Caramel, Sweet, Baking, Grain, Fruit, Cookie, Dessert, Cookie, Dessert
Calories 120 calories per serving
  • Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheet. Bake 8-10 minutes or until edges are lightly browned. Let stand 3 minutes on cookie sheet; remove to cooling rack.
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