30 g Tree Top LM Tenderized Dice (127’s)
39.50 g Tree Top Apple Juice Concentrate (reconstituted with 197.5 g water)
192 g all-purpose flour
128 g old-fashioned rolled oats
4.60 g baking powder
2.30 g baking soda
3 g salt
150 g granulated sugar
165 g brown sugar
84 g unsalted butter, softened
5 g vanilla
50 g egg
39 g caramel pieces
30 g milk or whipping cream
Preheat oven to 350 F. Reconstitute apple juice concentrate with
water. Pour over apple pieces. Let apples rehydrate at least 5 minutes
(drain well before measuring).
In a small bowl, mix flour, oats, baking powder, baking soda and salt. Stir well.
In a large bowl, mix sugars and butter until light and fluffy. Add
vanilla and egg. Beat well. Gradually add flour mixture; mix at low
speed just until combined. Fold in apple.
Place caramel pieces and milk in a small saucepan. Heat slowly to melt
caramel; stirring often until caramels are melted. Remove from heat.
(caramels can also be melted in a microwave oven if desired)
With your hands, roll dough into walnut-size balls and place on cookie
sheet. Poke a small hole in each ball of dough using the handle end of a
wooden spoon, or something similar. Drop a small amount of caramel in
Bake for 16 minutes. Cool on pan for 5 minutes; then remove to wire rack to cool completely.
Yield: 24 large cookies