This morning I was perusing my favorite food blogs and came across this great recipe. I had to drop everything and make these cookies. As it turns out they are fantastic. These oatmeal cookies are light and crunchy with a rich buttery flavor. When you bake these cookies the small chunks of caramel bubble up into a crunchy toffe. Makes 24 cookies. Adapted from Smitten Kitchen.
1 Cup flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
12 tablespoons butter (1 ½ sticks)
1 Cup sugar
¼ Cup brown sugar
1 large egg
1 teaspoon vanilla
2 ½ Cup quick oats
4 oz white chocolate chopped into small chunks (NO white chocolate chips)
3 oz chewy caramels cut into small pieces
Preheat oven to 350.
In a small bowl whisk together the flour, baking powder, baking soda and salt.
Cream together the butter and sugar until light and fluffy. Scrape down the bowl. Add the egg and vanilla and mix until smooth. Slowly add the flour, oats, white chocolate and caramels.
Scoop the dough into round balls about 2 tablespoons in size. Place six on each cookie sheet. Press them down slightly until they are about ¾” thick. Bake for 12-16 minutes until golden brown. Cool cookies on a cookie rack.