I always try to incorporate some sort of baked goodie with apples in it to my Rosh Hashanah fare, and this year I’m definitely using these delicious cookies. For all apple-cinnamon oatmeal lovers out there, this one’s for you!
Oats n' Apple Caramel Cookies
Recipe By Chavi Feldman
- Cooking and Prep: 1 h 20 m
- Serves: 12
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Contains:
Ingredients (13)
Main ingredients
Caramel Drizzle
Start Cooking
Prepare the Cookies
Yields 2 dozen cookies
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In a large bowl, mix together the flour, cinnamon, baking soda, and salt. Set aside.
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Beat the margarine and sugars in a mixer until smooth. Add the egg and vanilla, making sure to mix well after each ingredient.
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Slowly add the dry ingredients to the wet ingredients and mix until just combined. Mix in the oats, then the diced apple, until fully combined.
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Cover and refrigerate the dough for at least 30 minutes. (This step is very important if you want to ensure that your cookies don’t get too flat during baking.)
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two baking sheets with Gefen Easy Baking Parchment Paper.
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Remove the dough from the refrigerator and scoop one- and- a- half-tablespoon-sized pieces of dough onto the prepared baking sheets. Bake for 12–14 minutes.
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Remove from oven and allow to cool on the baking sheet for about five minutes, then transfer the cookies to a wire rack to finish cooling.
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Once cookies are cool, place caramel chips and oil in a small saucepan. Melt chips over low heat, stirring gently to combine. Remove from heat and quickly drizzle onto cooled cookies. Let sit for 15–20 minutes to set.
Credits
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
