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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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A bit of yogurt replaces part of the butter in the traditional cookie, but you would never know. I get a lot of requests for these and canât make a cookie tray without them. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
1/4 cup plain greek yogurt |
2 tablespoons canola oil |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
topping: |
24 caramels |
1 tablespoon whiskey |
3 ounces semisweet chocolate, melted |
1/2 teaspoon kosher salt, optional |
Directions:
1. Preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly. Beat in yogurt, oil and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture.
2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in flour. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
3. In a microwave, melt caramels with whiskey; stir until smooth. Spread over cookies. Drizzle with chocolate; sprinkle with salt if desired. Let stand until set. Store in an airtight container. Yield: 4 dozen.
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