The chocolate and caramel combination in these cookies brings a classic oatmeal cookie to the next level!
It's chewy, soft, and so rich with the addition of browning the butter. That's right! We're making these cookies by browning the butter!
They add an amazing flavor to the cookies. Browning the butter is super simple. Just cook it on the stove until it smells nutty.
If you want, stuff the cookies with Rolo candies as I did in my Nutella stuffed cookies. I love to use chopped chocolate instead of chocolate chips because you get all these unique streaks of melted chocolate!
Make sure to chill the cookies for at least 30 minutes, or they won't have a chewy, soft, texture. Have fun making these!
|Level: 👩🏽🍳|Time: 50 minutes|Serves: 16|
3/4 cup unsalted butter, browned and cooled
3/4 cup brown sugar
1/4 cup white sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup old fashioned oats
1/4 cup chopped chocolate
16 pieces of caramel or Rolo candies
In a pot, melt the butter until you smell a nutty aroma. Cool slightly for 3 minutes. In a small bowl, mix the two sugars, butter, and eggs. Add the four, baking soda, rolled oats, chocolate, and caramel. Cover, and chill for at least 30 minutes.
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. With an ice cream scoop, drop the cookie dough onto the prepared parchment paper. Flatten slightly and bake for 15 minutes. Sprinkle flaky salt over the freshly baked cookies.
- The Bored Baker 👩🏽🍳