- 1 cup (2 sticks room temperature) Butter unsalted
- 1 cup (213 g) Light brown sugar
- 1 cup (198 g) Sugar white
- 1 Egg
- 1 Egg yolk
- 1 tsp Vanilla Extract
- 1-1/2 cups (195 g) All purpose flour
- 1 tsp Baking powder
- 2 cups (198 g) Old fashion oats
- 1 cup Caramel Chips with Sea Salt
- 1 cup chopped Pecans half
Well, flour has now ranked up there with toilet paper. The shelves are empty. But then I got to thinking that with so many people home that it would be the perfect time to bake. This thought made me feel a little better. I could just see moms and dads in the kitchen, teaching their children how to bake and cook. The good thing is before the stay at home order was issued, I had gotten a few extra containers of flour.
But to save some of my flour, what kind of cookie would use less flour. Thinking I could add oats would be perfect. Since oats do not have a ton of flavor, I decided to add caramel chips and pecans. Any time I have used oats this way, it produces a sturdy crispy cookie. These cookies are just asking to be dunked into a cold glass of milk. But you be the judge.
But after tasting these cookies they were just begging for a little more sweetness so I added just a drizzle of chocolate on top. This added just the right amount of chocolate flavoring. If you put too much chocolate on the top the only taste you will taste is the chocolate. The caramel flavor will get lost. Since this caramel chip has sea salt I did not add any more salt into the cookie dough.
Tools and Ingredients that I use:
Weigh or measure the flour and baking powder into a bowl and run a whisk through to blend. In a separate bowl, weigh or measure the white and light brown sugars and set that aside. Weigh or measure the oats and set them aside.
In a stand or hand-held mixer, blend the sugars and the butter until it is incorporated. I usually mix on medium speed for 3 to 4 minutes. Add the one egg, one egg yolk, and the vanilla extract mixing till blended. Turn the mixer down and add the flour mixture for about a minute or two, just until the flour is incorporated. At this point, I scrape down the sides and across the bottom. Add the oats, caramel chips, and chopped pecans. The batter will be very thick, but you want to get as much mixed as you can with the mixer. You may have to incorporate some by hand if it is too much for your mixer. Cover lightly and refrigerate for 30 minutes.
Preheat the oven and line two cookie sheet pans with parchment paper setting them aside. Taking a medium-size cookie scooper add 12 scoops to a cookie sheet pan. Do not flatten you need this mound—Bake at 325° for 13-15 minutes. At 13 minutes, I check the cookies; if you touch the top of the cookies, they will be very soft, and if they are golden light brown around the bottom, pull them out of the oven. Leave them on the cookie pans for 5 minutes before moving them to a cooling rack. They will start to flatten out. These cookies, when completely cooled, will become a solid cookie from the oats.
After the cookies have completely cooled, you can take chocolate wafers or chocolate chips (I did a mixture of milk and semi-sweet) heat them in the microwave for a 15-second interval, stirring after every 15 seconds. It should only take 30 seconds. I put this melted chocolate into a small piping bag with a small tip and just added a little S design on top of each cookie. Makes 3-1/2 dozen, and I store them in a plastic storage container.
*You can also use a sturdy baggie and cut a small end off one of the corners. Just don't use one of those thin sandwich baggies. They tend to break.