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 Directions: 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!