Friday, December 2, 2011

Caramel Cinnamon Oatmeal Cookies


I should be getting ready for my annual Christmas Goodie Baskets... instead, I'm making these a few at a time, and destroying my diet by eating them. To say they are good is an understatement.

I know I've been on an oatmeal cookie kick lately, but I really love how different oatmeal cookies can be. This one is a perfect example. While I was shopping for "trick or treaters" (we never get even one), I discovered something I had not seen before - Caramel bits - unwrapped little caramel bits, about the size of chocolate chips, made for caramel apples. I immediately grabbed a bag - well, two bags - and thought oooohhhh cookies!


And, they are incredibly good cookies, too. The caramel bits go perfectly with oatmeal., and cinnamon chips just add to the chewy goodness.

For a .pdf or the recipe, click here. Enjoy!

Caramel Cinnamon Chip Oatmeal Cookies

1 ½ cup oatmeal

½ t. baking soda

½ t. baking powder

½ t. salt

1 ¼ c. unbleached flour

½ c. unsalted butter, softened

½ c. brown sugar

¼ c. sugar

1 egg

1 t. vanilla

1/3 t. nutmeg

¼ c. milk

1 cup Cinnamon chips

1 cup Caramel bits

In a medium bowl, whip butter, brown sugar, and sugar until light and fluffy. Add egg and milk and blend until well mixed. Add flour, baking powder, baking soda, vanilla, nutmeg, and salt, and mix until fully incorporated. Fold in chips and bits. Refrigerate for at least 3 hours or overnight.

Preheat oven to 350. Drop cookies by ¼ cupfuls onto a baking sheet, giving ample room to spread (even though they won’t). Bake 15-20 minutes until golden brown. Cool completely before eating.

Note: You can make much smaller cookies and bake 10-11 minutes.

Caramel Cinnamon Chip Oatmeal Cookies

1 ½ cup oatmeal

½ t. baking soda

½ t. baking powder

½ t. salt

1 ¼ c. unbleached flour

½ c. unsalted butter, softened

½ c. brown sugar

¼ c. sugar

1 egg

1 t. vanilla

1/3 t. nutmeg

¼ c. milk

1 cup Cinnamon chips

1 cup Caramel bits

In a medium bowl, whip butter, brown sugar, and sugar until light and fluffy. Add egg and milk and blend until well mixed. Add flour, baking powder, baking soda, vanilla, nutmeg, and salt, and mix until fully incorporated. Fold in chips and bits. Refrigerate for at least 3 hours or overnight.

Preheat oven to 350. Drop cookies by ¼ cupfuls onto a baking sheet, giving ample room to spread (even though they won’t). Bake 15-20 minutes until golden brown. Cool completely before eating.

Note: You can make much smaller cookies and bake 10-11 minutes.


Pineapple Mango Oatmeal Cookies

3 cup oatmeal

1 t. baking soda

1 t. baking powder

1 t. salt

2 1/2 c. unbleached flour

1 c. unsalted butter, softened

1 c. brown sugar

2 egg

1 20 oz can crushed pineapple, including juice

6 oz. dried mango, chopped into small pieces

1/2 c. milk

1 1/2 cup chopped walnuts (optional)

In a small bowl, combine pineapple and mango. Let set at least 15 minutes.

Preheat oven to 350 In a medium bowl, whip butter, brown sugar, and sugar until light and fluffy. Add egg and milk and blend until well mixed. Add flour, baking powder, baking soda, and salt, and mix until fully incorporated. Fold in oats, pineapple mixture, and nuts.

Drop cookies by ¼ cupfuls onto a baking sheet, giving ample room to spread (even though they won’t). Bake 15-20 minutes until golden brown. Cool completely before eating.

3 comments:

  1. I am really behind on my baking, too...I tend to sample too much of the dough! These cookies have so many of my favorite ingredients...they must be amazing!

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  2. Tell me about it, Dudut. I would love to bake Christmas goodies but we can only eat so much. At least these lovely cookies have healthy oatmeal in it. I love caramel but the pineapple mango sounds really fab.

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  3. these sound delicious! I love the addition if the caramel bits to these!

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