Salted Caramel Oatmeal Cookies




My favorite podcast starts each show with their “awesome of the week”. A couple of weeks ago, one of the hosts talked about a cookie recipe she had made. I immediately knew I undoubtedly had to make them as soon as possible.


I scanned over the recipe and true to my nature, knew that I wanted to change a couple of things. I’ve cooked long enough to trust my gut. It did not disappoint me.


You guys.


These cookies are ridiculous.

They are crisp. They have a slightly chewy center. There is a perfect balance of sweet, savory, and nuttiness-- from the oats. And what I thought was the coolest part, the bottom of the cookie caramelizes like crème brûlée because of the caramel bits. I found my caramel bits at Wal-Mart by the chocolate chips, but I linked them on amazon for you at the bottom of the post.


Tips and Tricks

  • Do NOT make these if you don’t have parchment paper. Just say no. Unless you like scraping your cookie sheet clean from burnt caramel bits for hours.
  • My cookies went from completely not done to overdone in about 2 minutes. So start keeping an eye on them at the 7 minute mark. You want the edges done and the middle very soft for a chewy cookie.
  • If you prefer a crisper cookie, let them cook 30-60 more seconds. This was 8 minutes for me.
  • Allow the cookies to completely cool on the cookie sheet before moving them.
  • If you have a sifter, use it for the dry ingredients. I find that it lends itself to a nicer cookie.





Here’s How you Do it.

1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
2 eggs
1/2 tsp almond extract   (or 1 tsp vanilla)
1-1/2 cups flour
1 tsp salt
1 tsp baking soda
3 cups oatmeal
1 pkg (11 oz) Kraft Caramel Bits
kosher (or other large grain salt) salt for sprinkling on top
PARCHMENT PAPER.  Do NOT make these cookies without it.


Preheat oven to 375.

Cream butter for 2-3 minutes. 

Add in Sugars, eggs, and vanilla. Continue to cream.

You want the butter/sugar mixture to be super fluffy and well combined.
In a separate bowl, sift, and mix all of your dry ingredients, but not the oatmeal.
Fold the dry ingredients, except oatmeal, into butter mixture until just combined.

Fold the oatmeal into the mixture.

Add in the caramel bits.

Line baking sheets with parchment paper.
Drop heaping tablespoons of dough onto sheets and top with a sprinkle of salt. 

Bake 7-10 minutes.



Pull the sheets when the cookies are light golden brown on the edges and just starting to set in the center. They will continue to cook after you remove them from the oven.

Here are some useful tools for this recipe.

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