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Saturday, February 20, 2016
6:30 AM
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Chocolate caramel oatmeal cookies
- 2 1/4 c. All purpose flour
- 1t. Salt
- 1t. Baking soda
- 1 c. Butter/margarine, softened
- 3/4 c. Granulated sugar
- 3/4 c. Brown sugar, packed
- 2 eggs
- 1t. Vanilla
- 1 12oz. Package chocolate chip
- 1c. Caramel bites,
- 1/2c. Oatmeal, quick cooking
Preheat oven to 350. In a medium bowl, add your softened butter, and both sugars, and mix, 3-4 minutes, until all combined, and both sugars are incorporated. Add your vanilla and eggs, and mix. Now you can use an electric mixer, or mix by hand, it is your choice, I normally do by hand, I just enjoy it more. Remember to scrape your bowl, and mix for another minute. Next add all your dry ingredients, and mix until incorporated, about 3-4 minutes. Now for the fun part, fold in your add ins, in this case, the chocolate chips, caramel bits, and oatmeal. Mix until all combined.
Take 2 teaspoons, and scoop up dough on one, and use the other one to push it off onto a cookie sheet. I Will do them 3x5 on each sheet pan. However the cookie size depends on you, some people like them bigger. I go for smaller, so I can eat 3, 4 or 5 and not feel bad. Lol.
So after you have a tray of cookie ready to go, place them on the middle rack of the oven and bake them 9-11 minutes, until the edges are golden brown. Remove from oven, let cool about 5 minutes, and take off the sheet pan onto a cooling rack. Remember the cookies with the caramel in it will stick a little too the pan, so don't wait too long to remove them.
Yield 5 dozen.
Natilie Cavnar is a cooking fanatic who loves to try new recipes, and create some of her own, ask her what you want at thenormalchef@gmail.com.
Check out East Niagara Post videos on YouTube, Vine and Periscope.
Labels:Columns,Natilie Cavnar,Normal Chef
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