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?) 😉
Caramel Appledoodles adapted from Gimme Some Oven and The Jey of Cooking
1 stick unsalted butter
2/3 cup brown sugar
2/3 cup sugar
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![/print_this]
The week is easy breezy from here on out. I think I’m more anxious for finals to be over than my students!
Hoping I can manage a workout today. Yesterday I was walking like a zombie. So…sore.
Wow, you are just too nice!! Where do you find the time to cook so much?!?! It’s amazing.
I love love love snickerdoodles, and haven’t had one in way too long. BUT a caramel appledoodle sounds even BETTER (if that’s possible).
Oh, I have to do a food demo for a group of people with pkd. Any ideas???
You have me craving things I never even knew existed 🙂 These look soooo delicious. I wish I worked with you!
Ahahaha! It’s the best when you get the praise from others like coworkers. If I overhear the “omg, these are like crack!” in the breakroom, I know it was a successful recipe… 🙂
Those chewy caramels used to be my favorite candies EVER. I know I would love these!
Those cookies look amazing!
Glad they were a hit! I couldn’t stop eating them myself, and as always, I love your healthier spin!
These cookies look amazing – I love anything with caramel in them!
Snickerdoodles are great, but these sounds awesome!
These look amazing. Caramel and apples are meant for each other – but in a cookie? Pretty sure I could live off them. 🙂
Oh my, I need to get some soft caramels. I love snickerdoodles. I haven’t had them in a really long time so I’m even more interested in these. But really, caramel apple is an awesome combo, and put inside one of my favorite cookies? Awesome!
I can’t say I’ve ever had a “doodle” before. I actually don’t know what they are (off to Google I go). But I’m very happy to hear these were such a hit. 🙂
Thanks for being part of the recipe swaps!
These look incredible!! I love that they have real apples in them.
I’m with Gina..where do you find the time!?! I am so impressed!! 🙂
I just made plain old snickerdoodles yesterday….if I would have seen this recipe, I totally would have done this instead! They look divine!!! Mmmmmmmmm…..I bought a bag of those caramel bits…still undetermined as to how I am going to use them..but this recipe would have been perfect for them. I imagine chopping caramels is sticky business! Have a great day, Nicole!
Oh my sweet caramel-y apple goodness. I want these cookies!!! I’m going to spin class tonight, so I can burn calories to eat an ENTIRE batch of these babies!!! yeah baby!!!
These sound amazing and I’m kind of obsessed with the name of them! I’d love you too if you brought these to my office:-)
These cookies look awesome!
These look great and perfect for this time of the year!
What an awesome co-worker you are to bring such yummy things into work! I wish I worked with you, I would gladly take treats like these off your hands 🙂
Mmm what a fun twist on snickerdoodles! I’d be afraid I’d eat half the caramels before they went in the cookies 🙂
You referenced maple snickerdoodles which sound amazing. Unfortunately when I try to use the link in the recipe index it doesn’t work. Is there any way I can get the recipe? I want to make them for an upcoming holiday party. Thanks!
I apologize. That link has been acting up forever and I just keep thinking, “Well, I’m going to post them again this year!” and I just haven’t gotten around to it yet. Here’s the recipe! 🙂 Hope you enjoy just as much as I did!
Maple Snickerdoodle as seen at Carrie’s Sweet Life, from Allrecipes.com
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 cup (1 stick) butter, softened
1 1/2 cups white sugar, divided*
1/4 cup + 3 Tbsp real maple syrup, divided*
Preheat oven to 350
Oops…it cut off. Here’s the rest. Let me know and I can forward you the recipe via email, too!
Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl, cream together the margarine butter and 1 cup of white sugar until light and fluffy. Beat in the egg and 3 tablespoons maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup sugar and 1/4 cup maple syrup. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
Bake 8 to 9 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks. Yield: 3 dozen.
Nutrition Information (per cookie): 79 calories; 2.6 g. fat; 6 mg. cholesterol; 30 mg. sodium; 13.5 g. carbohydrate; 0 g. fiber; 0.8 g. protein.
Sounds wonderful! Thanks for the quick reply. Can’t wait to make them this weekend.
So, I made these. They taste REALLY good. But, just as a note and so others learn from my lesson, don’t let the dough sit overnight. I made the dough last night and wasn’t able to bake them because of the hour wait while the dough chilled. So, when I went to bake them today, the dough was incredibly moist and had given off a bunch of liquid. I stirred it back in and added 1/4-1/3 cup of flour to get to manageable. They were too moist to roll into balls, so I just dropped the dough into the sugar mixture and rolled it around until it was covered and “ball-like.” They really spread during cooking and are still a little sticky. I will try again and see how the dough cooperates as I do like the taste.
These were fantastic! Loved every bit of them! So chewy and delicious! They’re even great cold (my boyfriend put his in the fridge for some reason, but they were still great)!
Definitely something that will become a normal part of my fall baking!