Caramel Apple Whiskey Cookies Recipes

CARAMEL APPLE WHISKEY COOKIES

Steps:

• 1. Preheat the oven to 375 degrees. Cream the butter and sugar until light and fluffy. Add the egg and beat until incorporated.
• 2. Now add the whiskey and mix. The mixture will look curdled.
• 3. Add the salt, baking powder, baking soda, and nutmeg and beat until incorporated. Scrape down the sides of the bowl and mix again.
• 4. Add the oatmeal flour and all-purpose flour slowly while the mixer is going. Mix until all the flour is incorporated. Add the grated apple, caramel pieces, and walnuts, mix until incorporated.
• 5. Using a large scoop, scoop rounded dough balls onto baking sheets lined with foil or parchment..Bake at 375 for 8-10 minutes, until lightly browned.
• 6. Allow to cool for 5 minutes before removing from the foil or parchment. The caramel may stick so remove carefully to not break the cookies.
• 7. All done, have a sip of whiskey :)

OATMEAL CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy, 5-7 minutes. Add eggs; mix well. Beat in applesauce. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats and apple., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 15-18 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

CARAMEL WHISKEY COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly. Beat in yogurt, oil and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in flour. Bake until edges are light brown, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt caramels with whiskey; stir until smooth. Spread over cookies. Drizzle with chocolate; sprinkle with salt if desired. Let stand until set. Store in an airtight container.

CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and salt until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in chips., Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Immediately insert a round toothpick in center of each cookie. Remove to wire racks to cool completely., In a small saucepan, combine caramels and water. Cook and stir over medium-low heat until smooth. Holding a cookie by the toothpick, dip cookie in caramel mixture, turning to coat. Allow excess to drip off. Immediately dip the bottom and sides in pecans., Place on waxed paper. Repeat with remaining cookies, caramel mixture and pecans. Let stand until set.

APPLE WHISKEY CRISP WITH WHISKEY CARAMEL SAUCE

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In food processor, place flour, oats, 3/4 cup granulated sugar, the brown sugar and salt. Cover; process until combined. Add butter. Cover; process with on-and-off pulses until mixture is consistency of coarse crumbs. Set aside.
• In large bowl, mix all filling ingredients. Pour into baking dish. Crumble topping over apple mixture. Bake 1 hour.
• Meanwhile, in 1-quart saucepan, heat 1 1/2 cups granulated sugar and the water over medium-high heat until bubbles form and mixture is simmering. DO NOT STIR. Occasionally lift saucepan from heat and gently swirl mixture while sugar is heating. In about 10 minutes, sugar will start to caramelize. Simmer until mixture is a rich, dark amber color. Reduce heat to low. Stir in whipping cream with whisk until mixture is blended and smooth.
• Remove saucepan from heat; pour sauce into heatproof jar or bowl. Stir in vanilla, 3 tablespoons whiskey and 2 tablespoons orange juice. Refrigerate until serving time (sauce will thicken as it cools).
• Serve apple crisp warm with ice cream; drizzle with caramel sauce. Garnish with thyme sprigs.