So. Good.
I had some apples that were going bad – bruises and wrinkling skin. My kids, normally voracious apple eaters, wouldn’t touch them. So I made a crumble, and then I searched for something else. This recipe caught my eye because it had apples and because the fat in it is melted – it’s so easy to make that oil instead of margarine!
Based on this recipe at omgchocolatedesserts.com (check out the site – so many good recipes there!) I doubled it, changed butter to oil, adjusted the sugar ratio, put in more apples, changed the chips … and decided to write it out here. But for good pictures, please check out that original post!
Makes about 3 dozen
- 1 cup oil + 1/4 t salt (or melted margarine and no added salt)
- 3/4 C brown sugar
- 1 cup granulated sugar
- 1 T vanilla
- 2 med-large apples, peeled, grated, and patted dryer (but no need to go crazy – just not too much extra juice)
- 3.5 cup flour (up to 1/2 C more flour, if dough is very wet)
- 1/2 t baking soda
- 1/2 t baking powder
- 2 T cinnamon
- 9 oz bag pf caramel chips (and/or white chocolate chips – we like both)
- For rolling – 3/4 C sugar and 2t cinnamon (optional. I’ve done with and without, and both are good.)
Stir together oil, sugars, and vanilla until smooth, then mix in apple. Add in flour, baking soda, baking powder, and cinnamon in one go, mixing the dry into the wet. Dough will be soft, but not liquid. Add in caramel and/ or white chocolate chips.
Chill for 30 minutes or more. (Important!)
Preheat oven to 350F, and then roll 2t balls of dough in the cinnamon and sugar mixture if desired, placing them on a baking sheet with several inches between. Flatten slightly and bake 9-11 minutes – cookies will be soft and seem slightly raw still, but will firm up out of the oven. Cool a couple of minutes on the sheet, then remove to a rack to finish cooling.
Easy to make parve, chewy, great apple flavor for Rosh Hashanah, and delicious!
