I’ve been experimenting left and right in the kitchen the last while… There have been a couple of shining “A-Ha! This could work with just a little tweaking” moments, but mostly it’s been a bunch of fails… I mean go directly to the garbage, do not pass go, kind of fails… So I was really in need of a success… Enter Caramel Walnut Cookies.
Ok, now I will admit, this is not exactly what I had set out to create. Originally they were supposed to be Apple Walnut Cookies, but sometimes my creative flair gets the best of me and I start throwing in random stuff… Does anyone else remember the old Canadian kid’s game show, Just Like Mom? Every episode, they had a bake off, where the kids were supposed to bake a specific item. They were supplied with all the necessary ingredients, plus embellishments. Then the mom’s were supposed to guess which plate held their child’s creation. That’s what it was too, a creation. Most kids just dumped whatever struck their fancy into the bowel.
Sometimes, that’s how I bake… But I digress… Today, I excitedly poured in caramel extract, thinking/hoping it would create a caramel apple kind of vibe. Unfortunately, the apple flavour was totally overpowered. The resulting cookie however, was still delicious.
Caramel Walnut Cookies
1/3 cup Reduced Applesauce
1/3 cup Canola Oil
1/2 cup Cane Sugar
1/3 cup Brown Sugar
1 tsp Caramel Extract
1 tsp Ground Flaxseed
1 cup All Purpose Flour
1/2 cup Whole Wheat Pastry Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 tsp Pumpkin Pie Spice
1/2 cup Chopped Walnuts
Pre-heat oven to 350°F.
Blend the applesauce, oil, sugars, caramel extract, and flaxseed.
Stir together the flours, baking soda, salt, and spice. Mix into the wet ingredients.
Using a tablespoon to measure, scoop dough, form into a ball, and place on prepared cookie sheet. Flatten ball to about 1/4 inch thick (this is done easiest with dampened fingers). Bake for 8-9 minutes. Allow to cool on the sheet for a couple of minutes before transferring to a cooking rack.