Caramel Apple Cookie Tart

Made these tonight and let me tell you they smell delicious baking away in the warm oven. The apple cinnamon oatmeal packets were a nice twist to the standard oatmeal crumble topping. And the cookie bottom was a lot easier to mix up than cutting in Crisco for a crust. Should NOT have eaten a piece that big this late at night though, way too much sugar!


Caramel Apple Cookie Tart

• 1 cup Butter, Softened
• 1 cup White Sugar
• 1 cup Packed Brown Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 1 teaspoon Baking Soda
• 2 teaspoons Hot Water
• ½ teaspoons Salt
• 3 cups All-purpose Flour
• 2 Tablespoons White Sugar
• 2 Tablespoons Brown Sugar
• 1 teaspoon Cinnamon
• ½ teaspoons Nutmeg
• 4 whole Granny Smith Apples (or half Fuji) Cored, Peeled And Sliced
• 2 packages Apple Cinnamon Instant Oatmeal (individual Serving Size)
• ¼ cups Butter
• 1 cup Prepared Caramel Sauce

Preheat oven to 350 degrees F.

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to mixture along with salt. Stir in flour. Mix until dough forms. Press dough into 2 ungreased pie plates.

Mix sugars, cinnamon and nutmeg. Place apples atop cookie dough. Sprinkle with sugar mixture then sprinkle with oatmeal and crumble butter over oatmeal.

Bake for about 30 minutes, or until edges are nicely browned. Drizzle with caramel sauce.