Recipes

[Jtdmum]

Wow...page 76 of MSL mag this month.  Diet killer.  

Totally delicious. 

It's baking season!  These are made backwards from anything I've made in the past.  I sub'd half mini chocolate chips and milk chocolate chips where my family isn't big on dark chocolate.  The Kraft caramels are just starting back into stores for the fall.  

If you have the urge to bake or need to bring something somewhere these are just awesome! 

[Pook]

@Jtdmum  Sure sounds good but what is MSL mag?

[Jtdmum]

So sorry! Martha Stewart Living.  If I have a chance I'll post the recipe later.  Have to get my pup to the vet. 

[RespectLife]

Oh @Jtdmum

I would absolutely LOVE the recipe when you have time to post it!!

TIA!

[GSPgirl]

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@RespectLife wrote:

Oh @Jtdmum

I would absolutely LOVE the recipe when you have time to post it!!

TIA!

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It's online.  Type in Martha Stewart caramel stuffed chocolate chip cookies.  They look yummy!

[RespectLife]

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@GSPgirl wrote:

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@RespectLife wrote:

Oh @Jtdmum

I would absolutely LOVE the recipe when you have time to post it!!

TIA!

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It's online.  Type in Martha Stewart caramel stuffed chocolate chip cookies.  They look yummy!

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Thank you SO much @GSPgirl !!

I found it and am seriously drooling for one right now.

Last year, I found at Walmart, Kraft caramel balls (small and unwrapped) !!  Wow is that a time saver.  I never found them again, but maybe w/ the holidays coming they will reappear.

[RespectLife]

Martha's recipe reminded me of this recipe....not only does it have caramel and chocolate chips...but BOURBON and oatmeal with a hint of sea salt.

I always use Jim Beam Honey Bourbon.

Hope you all don't mind me sharing it...I used the caramel balls I mentioned in my post above when I made them.  They were seriously the best cookies I ever made!

I have also made them skipping the caramel when I can't find them or got lazy!  Still delicious!

The recipe is from beyondfrosting.com

Bourbon Salted Caramel Oatmeal Cookies

Ingredients

1 C (2 sticks) Unsalted butter

1 C Light brown sugar

3/4 C Granulated sugar

2 Large eggs

1 1/2 oz Bourbon

1/2 tsp Pure vanilla extract

2 1/2 C All-purpose Flour

2 1/4 C Quick oats

1 tsp Salt

1 tsp Baking soda

1 C Kraft caramel bites

1 tsp Sea salt

1 C Chocolate Chips.

Instructions

1. Preheat oven to 350° F.
2. Soften butter in the microwave for 10-15 seconds. Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
3. Add eggs, bourbon and vanilla extract. Beat until well incorporated.
4. In a separate bowl, combine flour, quick oats, salt and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form.
5. In a microwave-safe bowl, combine caramel bites and sea salt. Microwave in 30 second increments, stirring each time. Caramel will be very hot and can burn easily. Once caramel is melted and smooth, add to cookie dough along with chocolate chips. Beat until combined.
6. Spoon 3 tablespoons of dough onto a lined baking sheet.
7. Bake for 15-18 minutes until cookies start to turn light brown.
8. Remove from oven and allow to cool for 10-15 minutes before moving onto a wire rack to cool.

[Jtdmum]

Those look outstanding!

Lots of baking to do!  

[carlycat]

Hi, @RespectLife, the recipe looks wonderful. I have a question about step 6, though. Spoon 3 tablespoons of dough? Does that mean cook only 3 cookies at a time, 1 tablespoon each? Why? Or one big cookie that is 3 tablespoons in size? I'm confused! 😀

[Nightowlz]

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@carlycat wrote:

Hi, @RespectLife, the recipe looks wonderful. I have a question about step 6, though. Spoon 3 tablespoons of dough? Does that mean cook only 3 cookies at a time, 1 tablespoon each? Why? Or one big cookie that is 3 tablespoons in size? I'm confused! 😀

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@carlycat @RespectLife 

Respectlife posted the recipe came from beyondfrostining website.  I found this info on that site with the recipe. HTH

I  prefer giant cookies, so I used a large cookie scoop for these, 3 tablespoons to be exact. If you like smaller cookies, try using a 2 tablespoon or medium cookie scoop. The smaller scoop will produce at least 3 dozen cookies. I also always use a Silpat when I bake cookies. In this case, it makes it easier to get the cookies off the non-stick sheet, since the caramel can be sticky. It helps to prevent the cookies from burning on the bottom.