Ok…. so it’s a new year and I am impressed by all the posts I’ve seen on social media about getting in shape, eating clean, exercising, simplifying, detoxing and starting anew – but I gotta say I love some things about last year. I especially love that I made these to die for salted caramel chocolate chip cookies, and I am excited about making them again and sharing the recipe with you!
Not that I don’t want to get in shape, exercise and deep clean my home – I do (really!) but sometimes a little cookie break is in order and I always say if you’re going to eat cookies you might as well make the calories worthwhile, and these, my friends are WORTHWHILE!! These salted caramel chocolate oatmeal cookies are delicious, dangerously addictive actually!
So yummy, soft and chewy with a little caramel surprise inside and not just any caramel. I made these with Trader Joe’s salted caramels left over from my last trip across the border and they are my absolute favourite! If you have these on hand use them. Of course I can’t get these caramels on a regular basis, so some other caramels will have to do next time I make these. If you like chocolate chip cookies and are a caramel fan then these are for you – make them today or as soon as possible. I’ll be heading into the kitchen to make another batch as soon as I finish passing the recipe on to you – happy baking! 
Salted Caramel Chocolate Oatmeal Cookies
Ingredients:
3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp. vanilla
1 1/4 cup flour
3/4 cup oatmeal
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1 scant tsp.cornstarch (this helps to make the cookies chewy in the centre)
1 tsp of baking soda
pinch of salt
8 oz. good quality chocolate chunks
caramels cut into small pieces – enough pieces for each cookie
Method:
- Preheat oven to 350 F
- Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
- Stri in flour, cornstarch, baking soda and salt. Stir in chocolate chunks. Batter should be fairly sticky.
- Drop by tablespoon onto parchment lined baking sheet. Insert a small peace of caramel into the centre of each cookie being careful to cover over the camel with cookie dough as best you can. ( This is an important step! If the caramel is sitting on top of the of cookie and not inserted and covered by dough it will melt and ooze out all over the baking sheet while cooking!)
- Bake cookies for 8-10 minutes until golden brown and crisping up on the edges.
