caramel corn cookies
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
prep time
20 Min
cook time
10 Min
method
Bake
yield
makes 24 cookies
Ingredients
- 1/2 cup sugar
- 1/2 cup vegetable shortening
- 1 cup caramel popcorn, chopped
- 1 large egg
- 1/2 teaspoon almond extract
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup quick-cooking oats
- 1/2 cup sweetened flaked coconut
How To Make caramel corn cookies
-
Step 1Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
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Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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