- make this recipe
- user reviews (6)
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1/2
cup shortening
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1/4
cup butter, softened
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1/2
cup granulated sugar
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1/2
cup packed brown sugar
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1/2
cup yellow cornmeal
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1
teaspoon baking soda
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1/2
teaspoon salt
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1
egg
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1/4
cup honey
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1
tablespoon vanilla
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1 3/4
cups all-purpose flour
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1
cup miniature round caramel bits or butterscotch-flavor pieces
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1/2
cup chopped honey-roasted peanuts
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Coarse sugar or turbinado sugar
1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or lightly grease cookie sheet; set aside.
2. In a large bowl, combine shortening and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cornmeal, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, honey, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the caramel bits, and peanuts.
3. Place coarse sugar in a small bowl. Shape dough into 1-1/4-inch balls. Roll balls in coarse sugar to coat. Place 2 inches apart on the prepared cookie sheet.
4. Bake in the preheated oven for 8 to 10 minutes or until tops are golden and edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Makes about 48 cookies.
- Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Meant to say 'They were a hit!" and "they weren't big enough" sorry for the typos
12/27/2011 11:26:45 PM Report AbuseMade these for the family and gave some as a gift. The were a hit! delicious cookie only complaint I heard was that they were big enough!
12/27/2011 11:21:42 PM Report AbuseThese are fantastic! I made them for a United Way cookie sale at our office and won HANDS DOWN!!! Mine beat the next cookie by over 20 points!!! Thank-you for this wonderful recipe. I used Skor bits and the cookies came off the parchment paper easily.
12/14/2011 12:59:20 PM Report AbuseI had no problem using the caramel pieces, I just had to wait for the cookies to cool completely on the sheet. Of course, I use my silpat pad and that probably made a difference. I didn't have to increase the flour either. However, this cookie just was a bit on the blah side. Texture wise I could have done without the cornmeal grit it left behind.
12/24/2010 05:00:35 PM Report Abusei agree with the comment above: use butterscotch because caramel pieces will stick! i used a mixture of butterscotch and cinnamon chips. i also decreased the honey by about one tablespoon and added a pinch of cinnamon and salt to the sugars. instead of rolling in coarse sugar i just topped with brown. GREAT cookie! wonderful texture.
12/4/2010 03:36:29 PM Report Abuse