Post by Loupy on May 24, 2014 20:48:36 GMT -7
CHEWY SALTED CARAMEL OATMEAL COOKIE
From: Suzanne @ www.happyontheway.com/
Do not make this cookie unless you are absolutely, positively, without an ounce of remorse OK with gaining two pounds....or three...depending on how many people you have to share the batch with.
I don't want to hear about your amazing willpower. It will not stand. No willpower can withstand
A CHEWY SALTED CARAMEL OATMEAL COOOOOKIE.......
NOTE: YOU MUST USE PARCHMENT PAPER FOR THIS RECIPE. IT WON'T WORK WITHOUT IT. These ARE very thin cookies which are impossible to get off of cookie sheets without the parchment paper. For those who might try this recipe, if the first batch you bake seems too thin, first of all let them cool ON THE PARCHMENT PAPER, and then decide if it's what you want. If you prefer a thicker cookie, just stir in a little more flour.
Ingredients:
2 Cups (four sticks) butter
2 Cups brown sugar
2 Cups white sugar
4 Eggs
2 tsp. Vanilla
3 Cups Flour
2 tsp. Table Salt
2 tsp. Baking Soda
6 Cups Old Fashioned Oats
2 pkg. Kraft Caramel Bits
Sprinkling Salt such as Mortons Coarse Kosher Salt.
Parchment Paper
Directions:
Cream butter and sugars.
Add in eggs and vanilla and cream until light.
Sift together the flour, table salt and soda.
Add to creamed mixture.
Stir in oatmeal.
Stir in Caramel Bits.
Preheat oven to 375 F.
Line pans with parchment.
Put heaping Tablespoons of dough on sheets and bake, approx. 8-10 minutes until golden brown with slightly lighter centers.
Slide parchment and cookies off the cookie sheets, sprinkle with the sprinkling salt and allow to cool.
Gently scoop off of the parchment paper when cookies have cooled.
Let them cool thoroughly before storing in the freezer (although these do keep better than most cookies at room temp.) and give away to all your friends...
Or...as soon as your fingers can handle it, grab your cup of coffee and enjoy!
From: Suzanne @ www.happyontheway.com/
Do not make this cookie unless you are absolutely, positively, without an ounce of remorse OK with gaining two pounds....or three...depending on how many people you have to share the batch with.
I don't want to hear about your amazing willpower. It will not stand. No willpower can withstand
A CHEWY SALTED CARAMEL OATMEAL COOOOOKIE.......
NOTE: YOU MUST USE PARCHMENT PAPER FOR THIS RECIPE. IT WON'T WORK WITHOUT IT. These ARE very thin cookies which are impossible to get off of cookie sheets without the parchment paper. For those who might try this recipe, if the first batch you bake seems too thin, first of all let them cool ON THE PARCHMENT PAPER, and then decide if it's what you want. If you prefer a thicker cookie, just stir in a little more flour.
Ingredients:
2 Cups (four sticks) butter
2 Cups brown sugar
2 Cups white sugar
4 Eggs
2 tsp. Vanilla
3 Cups Flour
2 tsp. Table Salt
2 tsp. Baking Soda
6 Cups Old Fashioned Oats
2 pkg. Kraft Caramel Bits
Sprinkling Salt such as Mortons Coarse Kosher Salt.
Parchment Paper
Directions:
Cream butter and sugars.
Add in eggs and vanilla and cream until light.
Sift together the flour, table salt and soda.
Add to creamed mixture.
Stir in oatmeal.
Stir in Caramel Bits.
Preheat oven to 375 F.
Line pans with parchment.
Put heaping Tablespoons of dough on sheets and bake, approx. 8-10 minutes until golden brown with slightly lighter centers.
Slide parchment and cookies off the cookie sheets, sprinkle with the sprinkling salt and allow to cool.
Gently scoop off of the parchment paper when cookies have cooled.
Let them cool thoroughly before storing in the freezer (although these do keep better than most cookies at room temp.) and give away to all your friends...
Or...as soon as your fingers can handle it, grab your cup of coffee and enjoy!
