 |  |  |
 |  |  |
 |  |  |  |
These are a variation of my husband's favorite RANGER COOKIES ~ made with the Fall flavor of SPICED APPLE CIDER ~ with oatmeal and your choice of various caramel bits & chips. You could also add nuts, if you want, but my family prefers without nuts.
Monster CARAMEL APPLE OATMEAL COOKIES
1/2 cup (1 stick) butter, softened (unsalted)
1/2 cup sugar ………………………..1/2 cup dark brown sugar, packed
OR 3/4 cup regular white Splenda (NOT baking blend) plus 1/4 cup brown Splenda blend
1 egg…………………………………. 2 cups flour (may need a little more)
4 packages apple cider mix (can be sugar-free)
2 tsp. cinnamon............................... 1 cup oats (oatmeal)
1/2 tsp EACH baking powder AND salt AND baking soda
(NOTE: increase baking soda to 3/4 tsp. ONLY if using Splenda)
1/2 tsp EACH caramel extract AND vanilla extract
2 TB caramel syrup or ice cream topping (can be sugar-free)
1/2 cup salted caramel chips…….....1/2 cup caramel bits
1/2 cup toffee or Heath bits……… OPTIONAL: 1/2 cup chopped pecans
The add-ins for sugar-free version are a little trickier. If you can handle a little sugar, then toss in some of the sugar add-ins listed. If not, then get a little bag of sugar-free Werther's caramels ($1 at Dollar Tree) and crush them as add-ins ~ with some chopped pecans.
About 1 cup sugar (to roll cookie balls in before baking)
***
Preheat oven to 350. Line baking sheets with parchment paper & set aside.
Cream butter with both sugars until light and fluffy. Beat in egg. Beat in apple cider mix, baking powder, baking soda, salt, cinnamon, caramel syrup & extracts. Then, gradually beat in the flour (touch dough & if it sticks to finger too much, gradually beat in another 2 TB more flour). Scrape down sides of bowl & paddle. Beat in the oats. Fold in the chips & bits.
Form into balls about 2” in diameter (or about 2 TB plus 2 tsp dough each) {I use an ice cream scoop). Roll the balls in the sugar and put 4 or 5 on each baking sheet ~ flatten to about 4” diameter (I use the plastic lid from a container). (TIP: when you flatten them, if there are any caramel bits on the outside edge, push them on top. They'll melt in the oven onto the parchment otherwise.)
Bake for 10-12 min. Cookies should be slightly soft when removed from oven. Let them cool on cookie sheet about 5 minutes before removing to rack or paper to cool completely.
Makes about 1 dozen really big cookies.
Monster CARAMEL APPLE OATMEAL COOKIES
1/2 cup (1 stick) butter, softened (unsalted)
1/2 cup sugar ………………………..1/2 cup dark brown sugar, packed
OR 3/4 cup regular white Splenda (NOT baking blend) plus 1/4 cup brown Splenda blend
1 egg…………………………………. 2 cups flour (may need a little more)
4 packages apple cider mix (can be sugar-free)
2 tsp. cinnamon............................... 1 cup oats (oatmeal)
1/2 tsp EACH baking powder AND salt AND baking soda
(NOTE: increase baking soda to 3/4 tsp. ONLY if using Splenda)
1/2 tsp EACH caramel extract AND vanilla extract
2 TB caramel syrup or ice cream topping (can be sugar-free)
1/2 cup salted caramel chips…….....1/2 cup caramel bits
1/2 cup toffee or Heath bits……… OPTIONAL: 1/2 cup chopped pecans
The add-ins for sugar-free version are a little trickier. If you can handle a little sugar, then toss in some of the sugar add-ins listed. If not, then get a little bag of sugar-free Werther's caramels ($1 at Dollar Tree) and crush them as add-ins ~ with some chopped pecans.
About 1 cup sugar (to roll cookie balls in before baking)
***
Preheat oven to 350. Line baking sheets with parchment paper & set aside.
Cream butter with both sugars until light and fluffy. Beat in egg. Beat in apple cider mix, baking powder, baking soda, salt, cinnamon, caramel syrup & extracts. Then, gradually beat in the flour (touch dough & if it sticks to finger too much, gradually beat in another 2 TB more flour). Scrape down sides of bowl & paddle. Beat in the oats. Fold in the chips & bits.
Form into balls about 2” in diameter (or about 2 TB plus 2 tsp dough each) {I use an ice cream scoop). Roll the balls in the sugar and put 4 or 5 on each baking sheet ~ flatten to about 4” diameter (I use the plastic lid from a container). (TIP: when you flatten them, if there are any caramel bits on the outside edge, push them on top. They'll melt in the oven onto the parchment otherwise.)
Bake for 10-12 min. Cookies should be slightly soft when removed from oven. Let them cool on cookie sheet about 5 minutes before removing to rack or paper to cool completely.
Makes about 1 dozen really big cookies.
RSS Feed
