Autumn in a Bite.

This entry was posted in Cookies and tagged Apple, Caramel, Cinnamon, Recipe on October 1, 2010.

Autumn has officially arrived. There was resistance at first. You better believe it.

I didn't want to relinquish my iron grip on Summer with it's melting popsicles, hot breezes and sunny afternoons. I'd have to say goodbye to sun tanning, BBQs and picnics. Don't even mention all the flowers, beaches and campfires I'd be missing.

Then the leaves started changing and I realized I could wear jeans without roasting to death. I do love pretty colours. I'm also pretty fond of my jeans.

So you won me over Autumn. You hear that? You just might be my favourite season, ok? Are you happy now?

So I made cookies for Autumn to smooth over our awkward new relationship. They have apple. They have cinnamon. They have caramel. They're pretty much Autumn in a bite. Caramel Apple Surprise Cookies Makes 3 dozen cookies.

Source: My imagination.

1/2 cup granulated sugar 1/2 cup brown sugar 1 cup unsalted butter, room temperature 2 eggs 1 tsp vanilla extract 2 1/2 cup flour 1 tsp baking soda 1 tsp cinnamon 1 tsp salt 1 1/2 cup apple, skinned and chopped 3 dozen caramels, flattened slightly Printer-Friendly Version

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl, with an electric mixer, cream together the butter and sugars. Add the eggs and vanilla then blend it in. In a medium bowl whisk together the flour, baking soda, cinnamon and salt then stir it into the butter mixture. Gently mix in the chopped apples. Refrigerate the dough for 30 minutes to stiffen it up.

Scoop a heaping tbsp of dough for each cookie then roll it into a ball and flatten it into a disc between your palms. Place the slightly smushed caramel into the center and fold the edges of dough to cover it well, making sure to pinch any edges that meet. Form it back into a ball and place it onto the prepared baking sheet. Bake them for 10 – 11 minutes until the edges are golden brown. Transfer them to a cooling rack and enjoy!