22 Jul 2019 Vanilla Caramel Chip Cookies
It’s been a while since I sent out a recipe… Yes, I am still cooking and baking for my family, but I have not had much time to come up with anything new and creative!
I baked these delicious cookies on the afternoon of 17 Tammuz, because who doesn’t love a homemade fresh cookie, with a tall glass of cold milk (or a coffee, if that’s your cup of tea) right after a long day of fasting… We enjoyed them very much, and I know you and your family will too.
This is a great recipe; the cookies are made with white whole wheat flour (but no one will know), oil instead of margarine, and are really easy to put together. It’s a fun activity to do with the kids or grandkids (make sure not to let the kids eat the raw batter; aside from raw eggs, raw flour is dangerous to consume).
Vanilla Caramel Chip Cookies
Preheat the oven to 350*. Line two cookie sheets with parchment paper and set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, beat together:
3/4 c. oil (I use canola oil)
1 c. brown sugar
3/4 c. sugar
Cream together for about 5 minutes on medium speed. To the bowl, add:
2 1/4 c. white whole wheat flour
1 package (3.2 oz) instant vanilla pudding (parve)
1 tsp. baking soda
1/2 tsp. baking powder
Turn the mixer to low (so the flour doesn’t splatter all over), and then up to medium to fully incorporate the dry ingredients into the batter.
Add: 3/4 c. caramel flavored chips (parve)
Beat till the caramel chips are mixed into the batter. For each cookie, roll about a tablespoon-size amount of batter between your hands. Place on the prepared cookie sheet (about a dozen cookies per cookie sheet).
Bake on the middle rack of the oven for 10 minutes, till light golden. As this is the best oven position to bake the cookies on, I only baked ONE cookie sheet at a time. You will need to bake 3 cookie-sheets worth of cookies.
Remove the cookie sheet from the oven and cool the cookies on the cookie sheet for about 5 minutes; do NOT attempt to remove them right away, as they will be too soft and will fall apart! After 5 minutes, using a flat spatula, transfer the cookies to wire racks to cool.
Yield: Approx. 3 dozen cookies.
These freeze well; if you have any left to freeze! 🙂
B’tay’avon, happy baking, and enjoy!