What do you do in the middle of winter when everyone is restless and the weather is not conducive to leaving the house? It’s the eternal struggle. I’ll admit I’ve spent several days snuggled up in a chair reading a good book and drinking tea. This week I’m working on a few things including some side projects in food photography. More on that will be popping up on Instagram. If you want a peak head over there and keep your eyes peeled! On the baking front I’ve been working on my perfect chocolate chip cookie. Or in this case the perfect Salted Caramel Chocolate Chip Oatmeal Cookies.
It only took four batches or about 100 cookies to get it right. I could have gotten it the first time if I had stuck with the oatmeal but I wanted to try without. Turns out that, at least for the foreseeable future, oatmeal is a key ingredient for the texture I like in my chocolate chip cookies. I wanted a soft and chewy cookie that didn’t dry out and get crumbly. I had already developed a base recipe that I loved featuring melted butter, brown sugar and baking soda for the textures they produced. Thanks to Bake From Scratch magazine’s chart on which ingredients to use to produce certain textures in your cookies, I finally have my own go-to recipes for this kind of cookie.
When I removed the oatmeal my cookies ended up with a cakey texture no matter how I changed them around. More experimenting to come I’m sure, but for now I’m giving in to the oatmeal. Really there’s nothing to complain about since it adds a good bit of fiber and a little more “healthy” value to the cookies. Because we all eat cookies to feel healthy right. . . . .
These Salted Caramel Chocolate Chip Oatmeal Cookies aren’t really as insanely decadent as they look. The recipe isn’t too high in sugar, plus we still have that oatmeal right?! I’ve seen a lot of recipes that put caramel inside of chocolate chip cookies but none on top. Don’t they look great though? Drizzled with homemade caramel and sprinkled with sea salt they are calling your name.
If you don’t have the time (or lets face it the desire) to make homemade caramel pop open a jar from the store and call it good enough. I used this Homemade Caramel Dipping Sauce recipe from last fall. If you do make your own it’s definitely more than you need. Stick it in the fridge and pour it over any and everything – you’re welcome 😉
If you decide to make these snap a picture and tag me @teatimebaker! I’d love to see them in the wild. As always thanks for pinning and sharing. Maybe we’ll go even healthier next week. . . .haha!
Salted Caramel Chocolate Chip Oatmeal Cookies
- 1/2 cup (115 g) unsalted butter melted
- 1/2 cup (95 g) packed dark brown sugar
- 1/2 cup (105 g) granulated sugar
- 1 large egg
- 1 egg yolk
- 1-1/2 tsp vanilla
- 1-1/4 cup (230 g) unbleached all-purpose flour flour
- 1 cup (100 g) old fashioned rolled oats
- 1/2 tsp salt
- 3/4 tsp baking soda
- 3/4 cup (115 g) dark chocolate chips
- 1 recipe Homemade Caramel Dipping Sauce
- sea salt
If you are making caramel, do that first and let it cool while you bake the cookies.
Pre-heat the oven to 350 F (170 C) and line your cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with a whisk attachment mix the sugars, pour in the butter and beat on high for a minute.
Add the egg, yolk and vanilla and mix.
Pour in the flour, oats, salt and baking soda and mix until it just comes together.
Stir in the chocolate chips.
Scoop your cookies onto the baking sheets (I used a medium cookie scoop) and bake for 9-10 minutes until just done.
Let them cool on the trays for a minute and then move to a cooling rack.
Once the cookies are fully cooled drizzle them with caramel and sprinkle with sea salt.
Store in an airtight container for up to a week.
If you don't have the time or desire to make caramel break out a can of the store bought kind 🙂 +++ The caramel stays soft and gooey so expect them to stick together a little when stacked. +++ The Teatime Baker - www.teatimebaker.com