Not to brag, but I think I’m currently the most-loved person in the dialysis unit right now. Two weeks ago I brought in Brown Butter Chocolate Chip Cookies that everyone inhaled and then yesterday, Caramel Appledoodles. Before noon, I was being all but demanded to abandon my work and print many, many copies of this recipe. Obviously, I was happy to oblige. Obviously.
My coworker and office mate even said to me, “Firstly, what is in those cookies? Second, will you marry me?” Love it. As someone who also loves to cook and appreciates not only great food but healthy meals, she and I decided that we would probably make a great couple. It’s always good to have a back up plan (just kidding, husband-oh-mine! Kinda…). I mean, she does dishes…that’s impressive. Plus, she likes koos koos.
Anyways, I had my first -doodle experience last year around this time — it’s our anniversary, if you will. I made a -doodle for the first time ever, which was also the first time I ate a -doodle..ever. I know. My loss. But ever since the maple snickerdoodles from last year, I’ve been a convert.
And I’m not new to caramel + apple in cookie form. I’ve made Cooking Light’s Caramel Apple Oatmeal Cookies, and those were awesome. Yet, these were probably just a bit more delicious…and a slight savings in the calorie department (a most important detail this time of year…).
These cookies are soft with the perfect amount of chew from the caramels. I can definitely see why they were submitted for this month’s Thanksgiving dessert swap. Though, apples and caramel are kind of like the color black – always in style, always a safe choice.
These were simple to make and so, so good. Addicting, really. That’s why they went to work in the first place (but let’s not tell them that, mmmkay?)
1 stick unsalted butter 2/3 cup brown sugar 2/3 cup sugar 2 eggs 1 cup all-purpose flour 1 cup whole wheat pastry flour 2 Tbsp cornstarch 1 tsp baking soda 1/2 tsp salt 1/8 tsp nutmeg 1 medium apple, peeled, cored and finely diced 1 cup soft caramels, chopped (I used 18 caramels)
1/3 cup sugar
2 Tbsp cinnamon
Using a mixer, cream the butter and the sugars together. Add the eggs and beat until fully incorporated.
In another bowl, mix together the flours, cornstarch, baking soda, sat and nutmeg. Gradually add the flour mixture to the mixer bowl and stir until combined. Fold in apples and caramel bits. Chill for one hour in the refrigerator.
Preheat oven to 350 F.
Mix together the 1/3 cup sugar and cinnamon in a small bowl. Form the cookie dough into balls and roll in the cinnamon sugar mixture. Place on a parchment lined baking sheet about 3 inches apart.
Bake for 14-16 minutes, turning the pan once to ensure even baking. Yield: 40 cookies.
Nutrition Information (per cookie):89 calories; 2.8 g. fat; 11 mg. cholesterol; 73 mg. sodium; 15.3 g. carbohydrate; 0.4 g. fiber; 0.8 g. protein
Result: Soft, chewy, salty, and sweet. I’m not sure what more I would want from a cookie? And it contains fruit…and whole wheat pastry flour. Kinda healthy, right? Regardless, these cookies are worth every one of those 89 calories! Enjoy!
Hoping I can manage a workout today. Yesterday I was walking like a zombie. So…sore.