Sunday, April 17, 2011

Take A Bite Of: JennyMac's Sea Salt Caramel Oatmeal Cookies

I love sharing recipes with my Mom and then adding a little modern update. By request, these buttery crisp cookies are full of oatmeal so they are practically wholesome! For a bake sale at MiniMac's school this weekend, I took a recipe from my Mom for oatmeal cookies and did a modern twist by adding sea salt caramel after they baked and cooled. From my kitchen to yours, enjoy every bite.

JennyMac's Sea Salt Caramel Oatmeal Cookies

1 cup (2 sticks) salted butter, room temp (we use Land O'Lakes)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups of Quaker Oats (I use Old Fashion or Quick)
1 cup raisins (an option used by my Mom which I don't like. LOL) 
You can also add 1 c. chocolate chips
Preheat oven to 350° F. Cream butter and sugars very well. 
Add eggs and vanilla extract; beat well. 
Add combined flour, baking soda, cinnamon and salt; mix well. 
Slowly stir in oats. 
Drop by rounded tablespoon (we both use a small ice cream scoop)onto an ungreased cookie sheets. 
Bake 8 to 10 minutes or until golden brown. 
Cool 1 minute on sheet, remove to wire rack.
Allow to cool completely before adding caramel.  

The caramel recipe is the one I use in my Sea Salt Caramel Brownie recipe. You can use a fork or put it into a container with a spout to do a drizzle across the top of each cookie. I use fleur de sel to finish them which is NOT the same as regular salt. Use sea salt and you only need a small sprinkle to truly enhance the flavor of the caramel. Fleur de sel is a particular french brand I purchase. You can opt for a high end brand found at Whole Foods OR look for McCormick's brand at your grocery store.  

Comments off. Go forth and bake!