Apple Oatmeal Caramel Cookie
- 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 each hole.
Bake for 16 minutes. Cool on pan for 5 minutes; then remove to wire rack to cool completely.
Yield: 24 large cookies