3.19.2014

Salted Caramel White Chocolate Oatmeal Cookies

Hello everyone!

I wanted to pop in to share a quick recipe! My brain must have already been on vacation when I was making these because I missed taking pictures for half the steps and the other half were dark and blurry. So I'll just skip to the important pictures: the finished product!


These cookies combine two of my favorite things: oatmeal and salted caramel. {Yum!}
Brew said these were the "best cookies he ever had"/Nom Nom Nom!
He then gave me permission to quit my day job and start baking cookies and painting furniture all day instead. {Okay, maybe that is stretching it a bit but a girl can dream right?}

Ingredients for cookies:
1 cup coconut oil, melted and slightly cooled
1/2 cup granulated sugar
1 cup brown sugar
1 tablespoon vanilla extract
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
2 cups old-fashioned oats
  8 oz white chocolate chips

Preheat the over to 350 degrees.
 
In an electric or stand mixer, combine coconut oil, granulated and brown sugars until creamy. Add in vanilla extract, eggs, baking soda, baking powder, and salt and beat until smooth. Add in flour and oats slowly, one cup at a time and mix until combined. Fold in white chocolate chips.

Spoon cookie dough by tablespoon onto a parchment-lined baking sheet. Be sure to space cookies at least two inches apart-these cookies spread a good bit. Bake at 350 for 7-9 minutes or until golden brown. These cookies are made with coconut oil so they brown on the edges but still remain soft and chewy! {Yum!}

While the cookies are baking, prepare the salted caramel drizzle. 
{This is seriously the easiest caramel ever!}
Ingredients for caramel:
1/2 cup butter
1/2 cup brown sugar
1 can of unsweetened condensed milk
1 tablespoon vanilla extract
Coarse sea salt to taste

In a medium sauce pan {Use a pan or pot that is bigger than you think you need. The caramel expands when simmering.} melt the butter and stir in brown sugar. Whisk until creamy and evenly combined. Mix in condensed milk and vanilla extract. Let simmer, stirring frequently until the caramel thickens and color becomes golden {caramel?} brown. Let caramel cool slightly and add salt to taste. I think I used a little under a tablespoon and it was pretty salty. {Make sure to taste frequently! For quality control purposes...}

Allow the cookies to cool on a cookie rack. While the caramel is still warm, drizzle over cookies using a whisk. {If it thickens too much, add in milk a tablespoon at a time until caramel is thin enough to drizzle over the cookies.}I put the cookies in the refrigerator for a few minutes to keep myself from eating them allow the caramel to set.



Salted caramel heaven!
Just Yum.

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In other news, we are enjoying our time down in Hilton Head. We spent the day in Savannah yesterday. We did a trolley tour of he historic district-So beautiful! I may not come back...

Of course I packed the camera, but not the memory card. 
So the few pictures I snapped were on my iphone.

 And we had some drinks and did some shopping on River Street.


 We had dinner at Belford's in City Market. It was delish!
 Shrimp and grits are my favorite meal and there's did not disappoint!
And Brew had lobster ravioli with cajun cream sauce and feta! 

It is supposed to 70 degrees today and we may even see some sunshine. So we are headed to the beach! Follow us on Instagram for more pictures of our vacation adventures!





Thanks for stopping by!

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