Recipe courtesy of Elizabeth Orthmeyer
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Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
about 24 cookies
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
about 24 cookies
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel corn 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 caramel corn. Stir in the oats and coconut.

Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Photograph by Anna Williams

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