Name: Caramel Corn Cookies
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: about 24 cookies
Ingredients: 1/2 cup sugar; 1/2 cup vegetable shortening; 1 cup caramel corn, 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

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

Courtesy of Food Network Magazine

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Caramel Corn Cookies

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