I’m late with this cookie – it’s really a fall cookie. I almost put candy corn on it, but you can only eat candy corn in the fall months. I replaced half of the butter with apple sauce, so it’s full of apple flavor. That is why it’s a “fluffy” cookie with a salted caramel finish. I hope you like it.

Wet ingredients:
1/2 cup butter
1 cup apple sauce
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
Dry ingredients:
3 1/2 cups flour
1/4 cup corn starch
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup fresh apple, diced small
25 caramels
3 tablespoons milk
1 teaspoon finishing salt

Preheat oven to 375 degrees.

In bowl one cream butter, sugar, and brown sugar.

Add apple sauce and vanilla and mix.

In bowl 2 add flour, corn starch, baking powder, baking soda, and salt; mix well.

Mix bowl 2 into bowl 1 in three parts.

Add apples to batter.

Refrigerate batter for 30 minutes.

Place cookies on a parchment- lined baking sheet.

Bake for 10 -12 minutes.

Let cool.

In a microwave melt caramels and milk. Drizzle over cookies.

Top with finishing salt.