(from Cooking Light March 2010 , this was a finalist in the 2009 Ultimate Reader Contest)
Ingredients:
6.75 oz all-purpose flour (about 1 1/2 cups)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
6 Tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 large egg
3/4 cup finely chopped dried apple slices (I used the food processor)
3/4 cup caramel bits or 16 small soft caramel candies, chopped
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour, oats, baking powder, baking soda and salt in a bowl; stir well.
3. Place sugars and butter in a large bowl; beat with mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and caramel bits.
4. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake at 350 degrees for 9 minutes. Cool on pans 3 minutes. Remove cookies from pan; cool completely on wire rack. Makes 4 dozen.
My Notes:
I baked these cookies for 9 minutes, took them out and used a spoon to flatten them a little more. Then I baked for 5 more minutes. After I took them out of the oven I pulled the entire parchment paper with cookies on it over to the cooking rack. If you take the cookies off the hot caramel just drips all over and makes a big mess. Best to leave cookies on the paper until they are totally cooled down.
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