Daybreak recipe: Salted Caramel Oatmeal Cookies

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by STACY FAWCETT

WFAA contributor

Posted on May 31, 2014 at 8:25 AM

Updated Saturday, May 31 at 8:44 AM

All cookies are good cookies... and perfect cookies are served warm! Today in the Daybreak kitchen, I am having a cookie extravaganza.


Salted caramel oatmeal cookies

INGREDIENTS

  • 16 tablespoons unsalted butter (softened)
  • 1-½ cup brown sugar
  • 2 whole eggs
  • 1 teaspoon pure vanilla extract
  • 1-½ cup all-purpose flour
  • 1 teaspoon fine salt
  • 1 teaspoon baking soda
  • 3 cups rolled oats
  • 11 ounces baking caramel bits
  • coarse sea salt flakes

DIRECTIONS

  1. Pre-heat oven to 375 degrees.
  2. In a large bowl, cream butter and brown sugar. Add eggs and vanilla; mix well. Add flour, salt, and baking soda; mix well.
  3. Stir in the oats and caramel bits
  4. Lightly grease cookie sheet.
  5. Portion 12 cookies per cookie sheet and flatten slightly. Sprinkle with a few flakes of coarse salt.
  6. Bake for 10-12 minutes or until they begin to turn golden around the edges.

Let cookies rest on sheet pan for a few minutes before removing. I like to serve warm with ice cream.


BONUS RECIPE: Slow Cooker Bacon Wrapped Apple BBQ Chicken

INGREDIENTS

  • 4 boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • 1/4 cup brown sugar
  • 1/8 cup lemon juice fresh or from a bottle
  • 5 small apples peeled and chopped
  • 8 slices bacon

DIRECTIONS

  1. In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
  2. Wrap each chicken breast with two slices of bacon and place in a greased slow cooker.
  3. Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.

 

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