Jul 2, 2014

Caramel, Coconut, & Sea Salt Oatmeal Cookies

The idea for these cookies came from summer desperation and a means to help keep my kid busy in the kitchen.  However, I was literally almost out of flour (why I used oats) and had EXACTLY 3/4 of a cup of butter left.  No chocolate chips neitha.  All I had was half a bag of caramels and some coconut.  These truly were everything-but-the-kitchen-sink cookies.  But damn after we tasted them it was as if this recipe was conceived by the heavenly cookie Gods to be a legend.  Yes, a legend people.  I always know I've got something good when my husband says 'this would sell.'  So if you've got a bake sale coming up, these pups are your go-to money maker. 

Caramel, Coconut, & Sea Salt Oatmeal Cookies

1 3/4 cups all-purpose flour
1 1/2 cups rolled oats
1 1/2 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted (and slightly cooled)
2 eggs, room temperature*
1 egg yolk, room temperature*
1 tablespoon vanilla extract
1 cup sweetened coconut flakes
1 cup Kraft Caramel Bits
sea salt

*I never-ever remember to leave my eggs out when a recipe calls for room temp. eggs.  Don't worry it's an easy fix.  Put eggs in a large bowl and place in the sink.  Fill bowl with warmish (but not hot) water and let the eggs sit for a few minutes until they warm up.


Preheat oven to 350 degrees F.  Line cookie sheet with slip mat or baking paper.  Sift the flour into a large bowl.  Add the oats, brown sugar, baking soda, and salt.  Using a wooden spoon, stir well to combine.

Combine the two whole eggs and one egg yolk in a small bowl and slightly whisk to combine.  In a medium sized bowl, combine the melted butter, eggs, and vanilla.  Stir to combine.

Pour wet mixture over the dry and mix to combine.

Add the coconut and caramel bits and mix well to combine.
Roll dough into balls and slightly flatted with your finger tips.  You can use the back of a fork to make a criss-cross pattern if you wish.  I did this but it wasn't very prominent after they baked.  Sprinkle each cookie with sea salt.
Bake for 10-12 minutes or until edges are slightly golden.  Some of the caramel may ooze out the side like this one.  Its easy to break off once they're cool (and super yum too).

Let cookies cool on pan for a few minutes, then transfer to a wire rack to cool completely.  Store in an air-tight container for up to a week.


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