CAN'T GET ENOUGH CARAMEL COOKIES!
Totally sinful, extremely addictive, guaranteed to hit the spot! A crispy yet chewy combination of oats and brown sugar. We strongly recommend doubling the recipe because they won't stick around long!
Provided by Allrecipes Member
Categories Bar Cookies
Yield 12
Number Of Ingredients 5
Steps:
- Melt butter or margarine over low heat. Remove from heat and mix with brown sugar and salt. Mix in oats and baking powder.
- Press onto a greased 9 x 13 inch cookie sheet. Bake at 400 degrees F (205 degrees C) until melted together and lightly brown, about 8 minutes. Watch carefully! Cut while hot.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 27.3 g, Fat 8.4 g, Fiber 1.4 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 328 mg, Sugar 18 g
CHOCOLATE CARAMEL COOKIES
This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL-STUFFED CHOCOLATE CHIP COOKIES
It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
- Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
- Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
AUNT GISELE'S CARAMEL COOKIES
Provided by Food Network
Categories dessert
Time 55m
Yield approximately 6 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1-inch jelly roll pan; set aside.
- Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan and bake for 15 minutes.
- Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden.
- Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.)
CARAMEL COOKIES
Buttery and nutty refrigerator cookies made with brown sugar for a caramel flavor.
Provided by ALISA4392
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 8h20m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 32.7 g, Cholesterol 33.4 mg, Fat 7.8 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 116.3 mg, Sugar 18 g
CARAMEL CHOCOLATE COOKIES
"I'm noted for my Christmas cookies, and this recipe is my absolute all-time favorite," says Joan Williams of Eatontown, New Jersey.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar. Beat in egg, milk, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate overnight or until easy to handle., Shape rounded tablespoonfuls of dough around caramel pieces. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-8 minutes or until set. Remove to wire racks to cool., In a bowl, combine the confectioners' sugar, chocolate, corn syrup and enough water to achieve desired spreading consistency. Frost cookies. Sprinkle with pecans if desired.
Nutrition Facts : Calories 87 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 58mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CARAMEL PECAN COOKIES
My sister sent me this recipe and I have no idea where she got it. It is a delicious variation on chocolate chip cookies and I usually double the recipe when I make these. I sometimes add semisweet chocolate chips but this was not in the original recipe.
Provided by nadia murray
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, soda and salt, if using; set aside.
- Beat together butter and both sugars, until well blended.
- Mix in egg, half and half and vanilla.
- Blend in flour mixture until smooth.
- Stir in, by hand, Rolo candies, pecans and chocolate chips (if using).
- Wrap and chill dough, at least an hour before baking (not part of the original directions but I prefer to do this).
- Drop dough by tablespoon onto silpat or parchment lined baking sheets (necessary because of the caramel, trust me!).
- Bake at 350°F for 10-13 minutes until edges are golden brown and center is still slightly soft.
Nutrition Facts : Calories 197.4, Fat 9.7, SaturatedFat 4.3, Cholesterol 21.1, Sodium 101, Carbohydrate 25.9, Fiber 0.8, Sugar 17, Protein 2.4
CARAMEL FOR COOKIES
Use this recipe to make Congo Bars, Golden Popcorn Squares, and Pecan Caramel Shortbread. It can easily be halved or doubled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 3/4 cups
Number Of Ingredients 4
Steps:
- Combine sugar, cream of tartar, salt, and 1/3 cup water in a wide, heavy-bottomed saucepan, with sides at least 3 inches high. Place over high heat. Let cook, without stirring, until sugar begins to melt and turn golden, 2 to 5 minutes. Turn heat to medium; continue to cook, stirring occasionally, until all sugar is melted, deep golden, and a candy thermometer reads 300 degrees.(hard-crack stage). While stirring, carefully pour cream slowly down the side of the pan (stand back slightly from the stove, as the cream may cause the caramel to sputter). When cream is incorporated, remove from heat; transfer to a heat-proof bowl. Use immediately.
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