Caramel Corn Cookies

Name: Caramel Corn Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: makes 24 cookies
Cuisine: American
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

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 vote5

Comments:

5 Comments

Serves:

makes 24 cookies

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Ingredients

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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

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In 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.
Drop 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.

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