These seasonal cookies are a delicious fall treat. I like to get my dried apples from Trader Joe’s and use the Kraft caramel bits that are in small round bits. You could divide your own, but these come prepared and I find they are easier to use when baking cookies. Guittard makes great butterscotch chips that don’t have an artificial taste. Make sure you line your baking sheets with parchment to prevent the caramel from sticking to the baking sheet.
Yield about 20 cookies
- 1 stick unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 4 tablespoons sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Kraft caramel bits
- 3/4/cup guittard butterscotch chips
- 1 cup chopped dried apples, 1/4 inch bits
Preheat oven to 350. Line 2 baking sheets with parchment paper. In a bowl combine flour, baking powder, baking soda, cinnamon and salt. Set aside. Cream butter and sugars in the bowl of a stand mixer on medium speed for several minutes until smooth and creamy. Add egg and vanilla mixing on low speed for 30 seconds until well blended, scraping down with spatula as needed. With mixer on low, add flour mixture until well incorporated. Add apples, caramel and butterscotch chips and blend until evenly distributed in batter. Portion dough in a ball with 2 heaping tablespoons. Space about 1 1/2 inches apart. Bake for 10-12 minutes. Remove from oven, allow to cool for a few minutes, then transfer to wire rack to cool completely. Enjoy!