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Oatmeal Cookies

Oatmeal Caramel Apple Cookies

May 4, 2020 by sblades Leave a Comment

Oatmeal Caramel Apple Cookies

I’m on a cookie kick lately and have been waiting to make these Oatmeal Caramel Apple Cookies for awhile. It’s a really good, chewy oatmeal cookie base that I dressed up with chopped apple and caramel.

Cookies are so easy to grab and snack on and these are full of good stuff. There’s no granulated white sugar and it’s sweetened from brown sugar and honey. You can really taste the wonderful flavor of that deep, sweet honey, so use the best honey you can for the best flavor.

Oatmeal Caramel Apple Cookies

These cookies are very soft, so be sure and let them sit on the cookie sheet after baked. If not, they’re so soft that the spatula will destroy them. You don’t want that after all the time you put in cutting those dang little caramels.

I made them rather large, but recommend making them medium-sized. They’re quite sweet and probably a 2-inch cookie is a perfect sized. Have a couple of these Oatmeal Caramel Apple Cookies with a cup of hot coffee. What a great combination!

Oatmeal Caramel Apple Cookies

The whole-wheat flour gives the cookie a nice texture and is a touch healthier than using entirely all-purpose flour. With the whole-wheat flour, raisins, cinnamon, and honey, they’re not too bad of a snack for the kids. The caramels – not so much, but they’re a great addition!

These Oatmeal Caramel Apple Cookies are soft, chewy from the caramels and raisins and then crunchy from the apple.

I use Honey Crisp Apples because they stay crunchy, they’re tart/sweet and they’re perfect for this cookie. Use a Granny Smith or Fuji if you can’t get Honey Crisp at your store.

We’re enjoying these cookies. They’re a nice change from the chips and candy we’ve been grabbing as a snack. We’re trying not to let this stay-at-home create stay-on-hips. Hopefully these cookies will help!

Oatmeal Caramel Apple Cookies

Want another great apple recipe? Take a look at this Cider Glazed Apple Bundt Cake. It’s amazing.

Oatmeal Caramel Apple Cookies

Oatmeal Caramel Apple cookies

Yield: 2 dozen
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Chewy, sweet oatmeal cookies packed with apple and caramel.

Ingredients

  • 1 1/2 C quick-cook oatmeal
  • 1 1/4 C all-purpose flour
  • 1/2 C whole-wheat flour
  • 7 tbsp brown sugar, firmly packed
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 C raisins (optional, but recommended)
  • 1 C chopped peeled apple (1 large apple)
  • 16 soft caramels, small chopped
  • 1 egg, slightly beaten
  • 1/2 C honey
  • 1/2 C canola oil
  • 1/3 C milk

Instructions

  1. Preheat oven to 350°. Prepare two cookie sheets lined with parchment paper.
  2. In a large stand mixer bowl, add the oats, flours, sugar, baking powder, soda, salt and cinnamon. On very low, mix until combined. Add the raisins, apples and caramels, and mix on low again for about 15 seconds.
  3. In a small bowl, whisk together the egg, honey, oil, and milk. Pour the liquid mixture into the dry mixture and mix on low until completely combined (about 30 seconds).
  4. Drop by tablespoons onto the cookie sheet, leaving plenty of space between each cookie because they will spread while baking.
  5. Bake 12-14 minutes until cookies have turned a darker shade and look just browned around the edges. They should be fairly soft.
  6. Remove the pan of baked cookies from the oven and let them stay on the cookie sheet while you prepare the next batch and they cook. Move the cooled cookies to a cookie rack to cool completely. Store at room temperature on a loosely covered plate for 3-4 days.

Notes

Tips and Stuff:

I used a big Honey Crisp apple - they're crunchy, tart and sweet and will hold their shape when baked.

Prepare the chopped apple and chopped caramels before you begin.

Raisins are optional, but recommended.

I used Kraft soft caramels, cut them in half, then each half into thirds (i.e., six pieces per caramel).  

I refrigerated the dough between the batches - that made the dough a little firmer.

Be sure and let them cool on the pan for awhile or they'll fall apart when you use the spatula to lift them.  They're very soft cookies.

Nutrition Information:
Yield: 24 Serving Size: 1 cookies
Amount Per Serving: Calories: 160Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 105mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g

Nutrition Values are Approximate

© sblades
Category: Cookies

Filed Under: All Recipes, Cookies Tagged With: apple cookies, apples, caramel cookies, caramels, cookies, desserts, Oatmeal Caramel Apple Cookies, Oatmeal Cookies, raisins, snacks, whole wheat, whole wheat cookies

Oatmeal & Krispies Chocolate Chip Cookies

September 4, 2015 by sblades Leave a Comment

 
I spend quite a bit of time looking for recipes to use up those ingredients in my cupboard that have been there so long that they’re about to expire. Sometimes they’re a couple of days (OK, weeks) over the use-by date, but I think they really exaggerate those dates.  

A cake mix a month past the date can’t have gone bad that fast, right? Or maybe I’m cheap and don’t want to throw food out. I think that’s it.

Well, that’s what led to this Oatmeal & Krispies Chocolate Chip Cookies recipe. I love Rice Krispies, but sometimes I forget they’re there and end up looking for a krispies recipe. I found one at LifeMadeSimpleBakes.com and it had all the components I like – chocolate chips, oatmeal and krispies!

Oatmeal & Krispies Chocolate Chip Cookies1

They were easy to throw together, but need to chill in the refrigerator at least 30 minutes.

One of the reviews said if you don’t chill them long enough, they tend to go flat. Mine did flatten quite a bit, but in a good way. They were crispy around the edges and soft in the middle.

Oatmeal & Krispies Chocolate Chip Cookies2

They’re best after cooled completely. The oatmeal and krispies give the cookies a nice texture with the chew of the oatmeal and the crunch of the krispies.

The author thought the krispies became toffee-like, but I didn’t get that. I do know that we’ve been enjoying them. It’s hard to find a different cookie recipe and this was different and good! They would be fun to throw together with the kids on a family kitchen day.

Oatmeal & Krispies Chocolate Chip Cookies3

If you like these Oatmeal & Krispies Chocolate Chip Cookies, you may also like these:

Reverse Chocolate Chunk Cookies
Fudgy Chocolate Cappuccino Cookies
Not Just Another Chocolate Chip Cookie

Oatmeal & Krispies Chocolate Chip Cookies

Oatmeal & Krispies Chocolate Chip Cookies

Yield: 24
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 30 minutes
Total Time: 1 hour

Originally from LifeMadeSimplebakes.com, but slightly adapted.  Krispy, crunchy, but soft. Very good!

Ingredients

  • 1 1/2 sticks butter, , room temperature
  • 1/3 C granulated sugar
  • 2/3 C brown sugar
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 1 C all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1 C old-fashioned rolled oats
  • 1 C Rice Krispies
  • 1 C chocolate chips

Instructions

  1. In a large bowl, cream the butter, sugars and vanilla until light and fluffy, about 2 minutes.  Add the egg and mix until thoroughly combined.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt and oats.  Gradually add the dry ingredients to the wet ingredients.  Stir in the chocolate chips and Rice Krispies.  Put into the refrigerator for at least 30 minutes.
  3. While the dough is chilling, preheat your oven to 350 degrees and line cookie sheets with parchment paper.  Scoop out the dough and roll into a little smaller than ping-pong ball size (about 1 1/2 heaping tablespoon).  
  4. They spread quite a bit, so place 2-3 inches apart on the sheet.  Bake for 14-15 minutes, until lightly golden brown on the edges.  Allow the cookies to cool slightly on the pan, then move to a rack to cool completely.

Notes

Tips and Stuff:

Next time I'm going to leave out the cornstarch and add another tablespoon of flour.  I just don't think the recipe needs it and, since it's kind of a thickening agent, I'd rather use just a bit more flour. Cornstarch leaves an aftertaste to me. I know, weird.

Don't use instant oats.

These could be changed up with butterscotch or white chocolate chips and be very good, too.

Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 156Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 142mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g

Nutrition Values are Approximate

© sblades
Category: Cookies

Filed Under: All Recipes, Cookies Tagged With: Oatmeal Chocolate Chip Cookies, Oatmeal Cookies, Rice Krispies, Rice Krispies cookies

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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