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Saturday, February 20, 2016


This column is about something sweet. For me the smell of homemade cookies baking in the oven just brings back such wonderful memories. Growing up I always remember my grandma baking chocolate chip cookies with walnuts. Boy did she love those nuts, I am not a fan of nuts, unless they are pistachios,  but that is for another recipe. Instead I use oatmeal in this recipe for that extra texture. Here is another recipe that is very user friendly, if you find that you want to switch one of the add ins, please feel free to.

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.



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