Recipe from beyondthebutter.com and it is AWESOME! So many flavors blend together to give you sweet AND salty, plus they have crisp edges AND soft chewy middles. Literally the best of both worlds.
The original recipe calls for almond flour but I used regular all purpose flour and they turned out great!
I didn’t have caramel baking chips so I just substituted in an equal amount of SKOR bits . That’s what we call them here in Canada but I think other places call them HEATH bits. (basically little pieces of caramel)
Give this one a try. You will be glad you did!
Recipe
Oatmeal Chocolate Chip Salted Caramel Cookies
Adapted from Beyond the Butter
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup butter
- ½ cup white sugar
- 3.4 cup light brown sugar
- 1 large egg
- 1 large egg YOLK
- 1 tablespoon vanilla extract
- 1 ½ cup old fashioned oats
- 1 ½ cup semi sweet chocolate chips
- 1 ½ cup skor bits
- sea salt for sprinkling
Instructions
- Preheat oven to 350. Line cookie sheets with parchment paper.
- Whisk together the flour, baking powder and baking soda. Set aside.
- Beat the butter, sugar and brown sugar until well blended.
- Add in egg and then egg yolk of second egg. Add the vanilla.
- Mix on low and add in the oatmeal.
- Fold in the chocolate chips and SKOR bits.
- use a cookie scoop to form dough ball and place on the baking sheet, leaving room for the cookies to spread.
- Sprinkle with sea salt and bake for 10-12 minutes.
- Remove from oven and transfer to cooling racks once they can keep their shape. About 4 minutes.
Today is a good day for cookies
