Salted Caramel Oatmeal Cookies Recipe 445

SALTED CARAMEL OATMEAL COOKIES RECIPE - (4.4/5)

Salted Caramel Oatmeal Cookies Recipe - (4.4/5) image

Provided by AzWench

Number Of Ingredients 10

Ingredients

16 Tablespoons Unsalted Butter, Softened
1 1/2 cup Brown Sugar
2 whole Eggs
1 teaspoon Pure Vanilla Extract
1 1/2 cup All-purpose Flour
1 teaspoon Fine Salt
1 teaspoon Baking Soda
3 cups Rolled Oats
11 ounces, weight Kraft Package Caramel Bits
Coarse Sea Salt Flakes

Steps:

Preheat oven to 375F. In the bowl of a heavy duty stand mixer, cream butter and brown sugar. Add eggs and vanilla; mix well. Add flour, salt, and baking soda; mix well. Lastly, stir in the oats and caramel bits. Use a #50 scoop to portion 12 cookies per silpat lined sheet pan and flatten slightly. Sprinkle with a few flakes of coarse salt. Bake for 10-12 minutes or until they begin to turn golden around the edges. Allow cookies to rest on sheet pan for a few minutes before removing. Cookies are best served slightly warm. Store in an airtight container.

SALTED OATMEAL COOKIES

Salted Oatmeal Cookies image

Make and share this Salted Oatmeal Cookies recipe from Food.com.

Provided by nicoleingermantown

Categories Dessert

Time 30m

Yield 18 cookies

Number Of Ingredients 11

Ingredients

12 tablespoons unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups flour
2 cups rolled oats (not quick-cooking)
sea salt, for sprinkling

Steps:

In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.

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