Caramel Candy Corn & Walnut Cookies

I love candy corn.  Super sweet, with that texture utterly unique to candy corn – almost fudgy, almost nougaty, almost sugary.  I always buy a small bag to enjoy at this time of year – and now they come in flavors like the caramel one I use in the cookie!  The candy is so sweet that I often eat it with some walnuts.  I love them together.  Therefore, this cookie has been playing in my mind for a couple of years.  Last year, I posted most of my “go-to” recipes, so this year, we are going to explore some new ideas.  I am trying to be creative here.  Hopefully, I can come up with some fun cookies.  This one is a winner!

I am making these as a pan cookie.  I had tried to use the candy corn before in a drop cookie, but if that candy touches the metal pan, it is going to melt and stick, and REALLY STICK!  So the theory is that if the candy is in the cookie, sticking won’t be so bad.

I made a batch to present to my new taste testers (VCS Algebra-1 Class).  In that batch, I put the cookie dough down on a jelly roll pan and topped it with walnuts and candy corn, and then baked the cookies.  The candy melted through in some areas, so it did stick to the pan.  However, the candy also takes on even more caramel flavor in the process.  The kids liked the texture & taste of the melted candy.

In the batch I made today, I mixed the walnuts into the cookie dough, and baked that for 10 minutes, then topped with the candy corn and finished the baking.  I will see if the taste testers like these as well as they did the first batch tomorrow.

Blessings & happy cookie making!!

(The taste testers confirmed that they preferred the candy corn completely melted – the texture is transformed in the baking and becomes very chewy.  Some of them also said I went heavy on the walnuts… but maybe they don’t like walnuts.)

Caramel Candy Corn & Walnut Cookies      350 degrees, 22-25 mins

  • 1 Cup Unsalted Butter
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 2 Eggs
  • 1 Tablespoon Vanilla
  • 2 1/2 Cups Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon soda
  • 1 teaspoon salt
  • 2 Cups Oatmeal
  • 1-1/2 Cup Rough Chopped Walnuts
  • 1-1/2 Cups Caramel Candy Corn
  1. Cream butter and sugar
  2. Add eggs and vanilla
  3. Mix in flour, baking powder, soda and salt
  4. Add Oatmeal & Walnuts
  5. Spray Jelly Roll pan with cooking spray
  6. Fill pan with scoops of cookie dough (much easier than spreading it in)
  7. Bake at 350, 10-12 mins
  8. Top with Candy Corn
  9. Return to oven for 12-15 more minutes (Total baking time 22-25 mins)


My Snickerdoodle Valentine

Happy Valentine’s Day!

One Valentine’s Day, years ago, I made a batch of snickerdoodle cookies and put them in a heart-shaped box for my son.  I was looking for an anti-chocolate treat.  (Every holiday seems to be filled with chocolate.  Not that I don’t like chocolate.  OH, I DO!!  That year, I had just had enough.)  Levi enjoyed the cookies.

The next year, I had forgotten about the snickerdoodles, but Levi had not.  Evidently I had started a new tradition!  Kids love tradition.  There is something special in having family traditions, and we need to make the most of them.  Traditions  create stability and sense of family identity.  They add to our memories and our family’s story.  It says something about who we are.

The boy had to ask for the snickerdoodles that second year, but I happily whipped up a batch, loving that he remembered.  Now I always think of  snickerdoodles for Valentine’s Day.

I cherish the memories my own mother made in my childhood.  She has only gotten better at creating tradition over the years.  We start building tradition as moms, we perfect the process as grandmas.  I am sure of it.   You should see my mom’s at Christmas!  I wish so much that we could be home to celebrate every year.  We live too far away! …but that is another story.  Mom is an amazing creative force.  She is an artist in everything she does.  This year she sent an old-fashioned valentine.   It is just a pretty doily and some stickers, but it is so sweet.  I included it in the photos of the cookies so I can remember it forever.

Have a Snickerdoodle kind of Valentine’s Day!!

And, finally, because I am silly, a cookie haiku:

A quiet moment.

Snickerdoodle Valentines.

My world, full of love.

Snickerdoodle Cookies          400 degree oven      10 minutes

  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup vegetable shortening
  • 1 1/2 cups sugar + 1/4 cup for cinnamon-sugar mixture
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons ground cinnamon, mixed with 1/4 cup sugar (or a bit more) for coating
  1. Cream butter and shortening
  2. Mix in sugar, scraping sides to incorporate
  3. Add eggs, mix well
  4. Mix dry ingredients, then add to wet
  5. Use mixer to combine somewhat, then finish mixing gently by hand
  6. Roll into balls, coat with cinnamon-sugar mixture
  7. Bake at 400 degrees for 10 minutes, these cookies will be pale, not browned

This is a Martha Stewart recipe.