Caramel Popcorn Cookies
Votes: 1
Time: 35 min.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
Sweet caramel-glazed popcorn can be just as delicious a cookie filling as, say, chocolate chips. And if you add coconut and oatmeal, the cookies acquire a unique texture and become even more appetizing. All the filling ingredients are mixed into the dough, along with a little almond extract for a stunning aroma, and the dough is spooned onto a baking sheet. After baking, the cookies are soft and chewy, with crispy bits and a wonderful flavor with notes of corn, caramel, and coconut.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups of sugar
- 0.5 cups of confectionery fat
- 1 cup caramel popcorn, chopped
- 1 large egg
- 0.5 tsp almond extract
- 3/4 cup flour
- 0.5 tsp baking powder
- 0.5 tsp of soda
- 0.5 cup quick-cooking oatmeal
- 0.5 cup sweet coconut flakes
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Recipes with similar ingredients: sugar, margarine, popcorn, eggs, almond extract, premium flour, baking powder, rolled oats, coconut flakes
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment paper. In a large bowl, beat the sugar and shortening with a mixer on medium speed until light and fluffy, about 3 minutes. Add 1/3 cup chopped caramel popcorn and the egg, stirring with a wooden spoon to evenly distribute the mixture. Add the almond extract, flour, baking powder, baking soda, and the remaining 2/3 cup caramel popcorn. Stir in the oats and coconut.
- Spoon the dough onto the prepared baking sheets, spacing each cookie about 2 inches (5 cm) apart. Bake until golden brown, 10-12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks and cool completely.
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