#phantomcookbook

[thedannyphantomcookbook]

FIRST RECIPE LETS GOOOOOOOOO

With it being the Christmas season, I decided to attempt to create Maddie’s Butterscotch Caramel Apple Doodles. Mentioned in Season 1, Episode 15: Public Enemies. Maddie explains to Jack she likes to spend part of her time inventing new cookies and Jack eagerly begs for a Butterscotch Caramel Apple Doodles. Putting all those flavors into a cookie wasn’t easy and I went through a number of test runs to figure out the best method and I think I did it!

Here is the recipe for your reading pleasure. Please let me know if you make it!! I would love to hear your thoughts

Butterscotch Caramel Apple Doodles

Ingredients

- 12 tablespoons (1½ sticks or 170 g) unsalted butter

- 1¼ cups (250 g) light brown sugar

- ½ teaspoon salt

- 1 teaspoon vanilla extract

- 1 large egg, room temperature

- 2¼ cups (320 g) all purpose flour

- ½ teaspoon baking soda

- 1 teaspoon cream of tartar

- 1 granny smith apple, peeled, cored, and diced

- 1 teaspoon of cinnamon

- Cinnamon sugar, for rolling

- Caramel, for drizzling

Directions

In a small pan, melt the butter, brown sugar, and salt together. Stir in the vanilla extract. Allow the mixture to cool completely to room temperature, and then whisk in the egg.

In a large bowl, combine the flour, baking soda, and cream of tartar. Mix the brown sugar and egg mixture into the flour mixture with a rubber spatula until just combined. In a smaller bowl, combine the chopped apples and 1 teaspoon of cinnamon until the apples are well coated, and then fold this into the rest of the cookie dough. Using your hands, form the dough into a 2 inch wide log, like a roll of cookie dough from the grocery store. Wrap it up in plastic wrap and store for four hours to allow it to firm up.

When ready to bake, preheat your oven to 350 degrees and line your sheet trays with parchment paper. Pull your cookie dough directly out of the fridge and slice it in ¼ inch thick slices. Dust each cookie dough slice with cinnamon sugar. Distribute each cookie slice a few inches apart on the pan.

Bake for 12-14 minutes, or until the edges start to turn a nice golden brown. Allow the cookies to cool completely on the pan before transferring to a wire rack. Drizzle with caramel and enjoy!