I have only made these once but everyone loved them and I think I should make them again. SOON!
This recipe is adapted from a recipe I found at Callye Alvarado's site: The Sweet Adventures of Sugarbelle - she is awesome, so talented and generous - she has so many tips, tutorials, recipes and great advice - she is my cookie hero. I don't know her but have been a fan for many months. I hope she doesn't mind me sharing her recipe here on my humble little blog with no comments so far. If you want to check out her blog - and I think everyone should, follow the link here
Okay - the recipe - when I say "adapted" in this case it means, I substituted some ingredients listed in the original recipe for things I could find here in my neck of the woods. Below, the recipe is as I made it with substitutions...if you follow the link above, you will find Callye's recipe.
3/4 c. unsalted butter, softened
1/2 c. granulated sugar
1/2 c. dark brown sugar
1 egg
1 tsp. vanilla (I used Neilson Massey Madagascar Bourbon Vanilla - it is my go-to vanilla of choice)
1/4 tsp. butterscotch flavoring - I used LorAnn Butterscotch Flavor which is kind of extra strength which is why it is only a quarter teaspoon
1 tsp. baking soda
1 tsp. salt
2 1/4 c. all-purpose flour
1 medium Granny Smith apple, diced {about 1 cup} next time I will up the apple by about another half cup
1 c. pecan pieces
1 tbs. dark brown sugar
caramel sauce - I used stuff that can be heated and used to cover apples, got it at Bulk Barn
Hershey's dark chocolate chips and white chocolate chips (it's what I had on hand)
Method is the same as the method used by Callye at the link above. I am in no way trying to "steal" her recipe - just letting everyone know that I have tried it and it rocks! I am sure it would be even better if I could have made it exactly as she did!
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