Halloween only comes once a year, but many people like to use the entire month of October for Halloween-themed projects and goodies. When it comes to baking, thoughts of cut-out pumpkins, ghosts, and witches always come to mind, but how about trying something new, and amazingly easy? Caramel apples always remind me a lot of Halloween, but I find them difficult to eat – they’re messy, and sticky and, honestly, kind of a pain. This year, why not try a recipe for making some yummy cookies that taste a lot like caramel apples, without all the mess! Bonus: caramel apple cookies are also a great way to utilize some of those dried apples you might have on hand in your prepper’s pantry, as well as use up a bit of old flour to make way for a new bag in your stockpile.
Caramel Apple Cookies
- ⅔ C Brown Sugar
- ½ C Butter or Margarine
- ½ tsp Baking Soda
- ½ tsp Ground Cinnamon
- ½ tsp Vanilla Extract
- ¼ tsp Baking Powder
- ¼ tsp Salt
- 1 Large Egg
- 1 ½ C Old-Fashioned or Quick Oats
- ½ C All-Purpose Flour
- ½ C Dried Apples
- ½ C Caramel Candies
- 18 Small Craft Sticks (Optional)
- Preheat the oven to 375⁰F and make sure you have an area cleared off to allow the cookies to cool before storing or serving them. Soften the butter or margarine a bit, and then combine it with the sugar, baking soda, cinnamon, vanilla, baking powder, salt, and egg. Mix these items well before adding the oats, flour, and small pieces of dried apples. If you don’t have dried apples, you can substitute fresh ones.
- Next, cut the caramel candies into smaller pieces, using a sharp knife or kitchen scissors. (I love my kitchen scissors!) Stir the caramel chunks into the batter, and then drop large spoonfuls of batter on an ungreased cookie sheet. Place a craft stick under the glob of dough with about half of the stick showing for a handle. If you only have large craft sticks on hand, cut them in half with very sharp scissors. I like to use colorful craft sticks for my cookies, just for fun. The sticks don’t serve a real functional purpose, but they kind of go with the caramel apple idea, and kids enjoy the additional color too. Bake these little creations for 9 to 11 minutes – it’ll depend on the heat of your oven, so keep an eye on them.
- After they’re done, allow the cookies to remain on the baking sheet for about 30 seconds before you transfer them to a cooling rack or a wax paper-covered area of the counter. It’s easiest to remove the cookie by pushing the pancake turner under the side opposite the stick, so you don’t shove the craft stick out of the other side of the cookie. (Don’t ask me why I know this…) This particular recipe yields around 1 ½ dozen cookies – enough for a Halloween party, potluck, or any family gathering!
- The combination of apples and caramel bits gives the cookie a real caramel apple flavor, without all of the mess! If you want to go a little bit further with this recipe, you can also melt some caramel to drizzle on the lower half of the cookie and crush some peanuts to sprinkle on top of the caramel ooze. This will make the cookie look more like a caramel apple – for me, it’s all about the taste.
What’s your favorite Halloween-time cookie?