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caramel corn cookies

(1 rating)
coolbaker1 avatar
Recipe by
Carol Perricone
@coolbaker1
Massapequa Park, NY

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

(1 rating)
yield serving(s)
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For caramel corn cookies

  • 1/2 c
    sugar
  • 1/2 c
    vegetable shortening
  • 1 c
    caramel popcorn, chopped
  • 1 lg
    egg
  • 1/2 tsp
    almond extract
  • 3/4 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 c
    quick-cooking oats
  • 1/2 c
    sweetened flaked coconut

How To Make caramel corn cookies

  • 1
    Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • 2
    In 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.
  • 3
    Drop 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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