I LOVE, LOVE, LOVE fall! The cool air, wearing jeans and my favorite sweater, the smell of cinnamon and…APPLES!!! Every year I can’t wait to go apple picking! And I love finding recipes just begging for those fresh-picked, crisp apples. For the past two years, my parents have come up from Florida during the first week of October just to visit the apple orchard. Last year, we discovered Marker-Miller Orchards near Winchester and it quickly became my favorite to visit! When you visit, you HAVE to try some of their fresh baked goodies. Last week we sampled some cinnamon rolls, apple turnover, pumpkin doughnuts and apple cider doughnuts. (We needed some energy before picking all those apples right?!)
I love Marker-Miller because the trees are very easy to get to and marked so you know exactly what you are picking. Last week we picked several different varieties including Golden Delicious, Crispin, Nittany, and Stayman. And we figured that we picked close to 175lbs!!! Now that’s a bunch of apples!! My hubby won the (imaginary) prize for picking the biggest apple. And after all that picking I was worn out. Thank goodness for a wagon ride! 🙂 Most of the apples went back with my parents to be part of a fall festival at their church. I did keep my fair share though and I have been pouring over cookbooks and Pinterest to figure out what to do with them. Of course, applesauce, apple butter, and apple crumble are a must! This year we also tried something new…caramel apple oatmeal cookies. One day after school grandma and granddaughter made these together. Sweet apple chunks and creamy caramel bits make these chewy little delights just perfect!
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Caramel Apple Oatmeal Cookies
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 TBSP vanilla extract
- 2/3 cup brown sugar, packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1 cup apple, peeled and chopped small
- 8 oz caramel bits (we used Kraft Caramel Bits found in the baking aisle)
Preheat oven to 350°. Line baking sheets with parchment or silicone baking mats. (Be sure to do this step or the caramel in the cookies will make them stick. Not that we learned this the hard way or anything. :))
In a large bowl whisk together oats, flour, baking soda and salt to mix well. Set aside. In mixer bowl, beat butter and vanilla extract on medium high until well blended and creamy. Add brown sugar and granulated sugar. Beat until light and fluffy, about 2 minutes. Beat in eggs one at a time then reduce speed to low and gradually add oat, flour, baking soda and salt mixture. Stir in apple pieces and caramel bits. Using about 2 TBSP at a time, drop onto prepared baking sheet. (We used a medium sized Pampered Chef scoop.) Bake 12-14 minutes. Let cool several minutes before transferring to wire rack to cool completely. (They are easier to move and hold together better if you let cool before transferring.) Enjoy!