Caramel Corn Cookies

By Carol Perricone
@coolbaker1

I was looking through my Sept 2013 Food Network Magazine, and came across the first place winning recipe in the Marion, OH Caramel Popcorn Contest.

Elizabeth Orthmeyer submitted the winning recipe. I personally can't wait to try these cookies. Hope you will too!

Photo: Food Network Magazine

Rating:

★★★★★ 1 vote

Comments:

5 Comments

Serves:

makes 24 cookies

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Ingredients

1/2 c: sugar
1/2 c: vegetable shortening
1 c: caramel popcorn, chopped
1 large: egg
1/2 tsp: almond extract
3/4 c: all purpose flour
1/2 tsp: baking powder
1/2 tsp: baking soda
1/2 c: quick-cooking oats
1/2 c: sweetened flaked coconut

How to Make Caramel Corn Cookies

Step-by-Step

1Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2In a large bowl, beat sugar and shortening with a mixer on medium-high speed until light and fluffy, about 3 minutes.

Add 1/3 cup chopped caramel popcorn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, flour, baking powder, baking soda, and the remaining 2/3 cup of caramel popcorn. Stir in oats and coconut.
3Drop tablepoons full of dough onto the prepared baking sheets, about 2 inches apart; bake until golden brown, 10-12 minutes. Let cool 5 minutes on baking sheets, then transfer to cooling racks to cool completely.