It seems often, during everyday occurrences, pop-culture plays “knock-knock” on my brain. It happened today. While peeling an apple of all things. I was peeling an apple with a paring knife in preparation of making these cookies. First thought, Grandma, of course. Second thought, “Sleepless in Seattle”. Peeling an apple = Tom Hanks/Meg Ryan movie?? Well…yes. There is that heartwarming scene where Jonah, son of Hanks character, tells his Dad he’s forgetting his deceased Mom. So, his Dad reminds him of the small things she did…Like peel an apple in one long piece. Sniffle, sniffle. Because of that movie scene I can’t help but attempt the feat of peeling an apple in one long piece each and every time. Today, 50%. One perfect long strand, one broke with an inch to go! Oh well, on to making cookies. The combination of fresh, diced orchard apples and ooey gooey caramel pieces works perfect for the autumnal weather. This recipe makes about 4 dozen chewy yet slightly crunchy cookies.
2 1/2 cups all purpose flour
1 1/2 teaspoons apple pie spice
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla
1 large egg, room temperature
2 cups small diced apple [I used 2 medium McIntosh apples]
1 cup caramel bits + additional 1/4 cup to top cookie mounds [made by Kraft®, in baking aisle of store]
1 cup chopped walnuts
Heat oven to 375°F. Line baking sheets with parchment paper; set aside.
Combine flour, apple pie spice, baking soda and salt in a small bowl. Whisk to combine; set aside.
In the bowl of a mixer, beat butter on medium high speed until creamy. Add both sugars and continue beating until light and fluffy.
Add the vanilla and egg. Once again mixing until well combined. Scrape down sides of bowl and beater[s] as needed.
Add 1/2 of the apples and 1/2 of the dry ingredients. Mix until well incorporated. Repeat with remaining apples and dry ingredients. Scrape down bowl as needed.
Add the caramel bits and chopped walnuts. Mix well.
Drop by heaping Tablespoonful on prepared baking sheets. Leaving space between each, about 2″. Top each cookie mound with a few caramel bits before baking.
Bake 14-17 minutes until edges are lightly browned and caramel bits on top are slightly soft. Cool completely on wire racks. Makes about 4 dozen cookies.