When I looked up October on my list of monthly “celebrations,” I discovered that it wears a multitude of hats, National Cookie Month being among them. Since I love to bake cookies, that seemed like a good thing. It is also National Dessert, Popcorn Poppin’, and Caramel Month, plus several more.
As I was looking for new cookie recipes, I found one that seemed to fit all the categories mentioned above – Caramel Corn Cookies. Technically, the corn flavor comes from yellow cornmeal instead of popcorn, but the intent is there. The hardest thing about making the recipe was finding the caramel bits. I wasn’t having much luck, searching several stores before I located them. I did purchase some caramel chips with sea salt and was going to use those if I didn’t find the bits.
A couple of my grandchildren were here to help make the cookies. Two-year-old Elijah was very excited – he was ready to eat them before we even started the process of making the dough. He and his 7-year-old sister Vivian took turns adding ingredients to the mixing bowl. Elijah was thrilled to hold the mixer when it was time to turn it on. His eyes lit up when the beaters began to cream the shortening and butter.
After we prepared the dough, I thought it needed a little time to chill. It was too soft to roll it into balls, and I didn’t want to add more flour and affect the texture. Part of the issue was my shortening; I use an organic non-hydrogenated variety. I’ve noticed that the past couple of containers have been softer than usual, and I’m wondering if they changed its formula.
Our next step was to roll the cookie dough into balls and coat them with coarse sugar. Elijah did well until we caught him sticking a finger into his bowl of sugar and then licking it. Prep work done, it was time to bake the cookies. They could have used another stint in the fridge, but we didn’t have time to do so.
Unfortunately, it was getting close to suppertime, so I only gave the kids a sample after the cookies were baked and cooled. Vivian announced her chagrin, unhappy when she received one-fourth of a cookie. Elijah wanted “more cookie!” They settled down when I packaged up some cookies for them to take home.
Caramel Corn Cookies
1/2 cup shortening
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/4 cup honey
1 tablespoon vanilla
1-3/4 cups all-purpose flour
1 cup miniature round caramel bits or butterscotch-flavor pieces
1/2 cup chopped honey-roasted peanuts
Coarse sugar or turbinado sugar
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly grease cookie sheet; set aside.
In a large bowl, combine shortening and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cornmeal, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, honey, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the caramel bits, and peanuts.
Place coarse sugar in a small bowl. Shape dough into 1-1/4-inch balls. Roll balls in coarse sugar to coat. Place 2 inches apart on the prepared cookie sheet.
Bake in the preheated oven for 8 to 10 minutes or until tops are golden and edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Makes about 48 cookies.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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