Happy Autumn everyone! I found a partial recipe on a facebook video, I thought I had saved it but can't seem to find it again, so I had to improvise.......and they turned out way better than I expected, so I had to add them here!
1 cup spiced apple cider, reduced to 1/3 cup *
2 sticks butter, softened
1 egg
1 TB molasses
3/4 cup sugar
3/4 cup dark brown sugar, packed
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
1 cup white chocolate chips
1 cup Kraft Caramel bits (or chopped up caramels if you prefer)
1 sm/med apple, cored and diced small (peeled or not is up to you, I left it peeled and used fuji)
cinnamon to taste
* To reduce your apple cider put it in a glass measuring cup (2 cup or lager to prevent spills)
Microwave on high for 5 minutes, check to see how much it has reduced, add 1-2 minutes at a time until you are down to 1/3 cup
You could do this stove top too, but it will take longer and you have to pour it back and forth into measuring cup so I prefer microwave method.
Set aside to cool
For the cookies:
Preheat oven to 350 and Grease a 9 x 13 pan
Cream butter, molasses and sugar until creamy and pale. Add egg and reduced cider, beat well until everything is well incorporated and the batter is a light brown color
Sift flour, baking powder, baking soda and salt together
Add 1 cup at a time and mix well until everything is well combined.
Add apples, white chocolate and caramel bits, mix gently until just combined.
Bake 35-45 minutes until golden brown, you can do toothpick method, but kind of difficult with the caramel.
Allow to cool in pan, slice into bars and enjoy!
I served slightly warm with some Ginger Ice Cream from Elevated Ice Cream.... (seriously, if you are ever in Port Townsend, WA you HAVE to stop by this place!)
