To make the burnt peanut butter caramel sauce. Grease or spray a
bread pan or small square pyrex pan with cooking spray.In a small
saucepan, heat the butter over medium heat. Butter will foam, then
settle down. Continue to cook and the now separated solids will
begin to brown and develop a toasty, nut aroma. Remove from
heat.In a large saucepan, heat sugar over medium high heat. As the
sugar begins to melt, swirl the pan side to side frequently to help
the sugar melt evenly. Continue to cook and swirl until the caramel
begins to smoke slightly and is a deep amber color. Cook for about
1 minute longer.Remove from heat, then pour in the browned
butter. Pour in the heavy cream. It will bubble up quite a bit so be
careful. Whisk fast to incorporate. Once the sauce is smooth and the
butter and cream are well incorporated, whisk in the peanut butter
until smooth
Return the pot back to the stove and bring to a gentle boil. Cook
one minute, remove from the heat and pour into the greased pan.
Place in the freezer while you make the cookies.Preheat the oven to
350 degrees.Grease a baking sheet or line with a silpat or
parchment paper.In a large mixing bowl, or bowl of a stand mixer,
add the oatmeal, flour, sugar, brown sugar, baking soda, salt,
canola oil, eggs and vanilla and mix until combined. The dough will
be crumbly. Mix in the chocolate chips.Remove the caramel from
the freezer and dump the square out onto the counter. The
caramels may still be warm, but this is ok. Cute the square into bite
size pieces.
The next step is a little tricky. This oatmeal cookie dough is very
crumbly so you need to do your best to form the dough around the
caramels. First scoop about 1 1/2 tablespoons of dough out, then
place one or two caramels in the center and use you hands to
tightly squeeze the dough around the caramels. At first it may seem
too dry, but just give it 2 or 3 good squeezes and it will come
together. Do this over the bowl so any dough that falls out goes
back into the bowl. Place the cookie on the prepared baking sheet
and repeat with remaining dough.Bake for 10 -12 minutes or until
set and golden.Let cool five minutes.
Originally Submitted
3/17/2015
0 Out of 5 from
0 reviews
You can add this Burnt Peanut Butter Caramel Oatmeal Cookies recipe to your own private DesktopCookbook.
