“Today me will live in the moment, unless it’s unpleasant in which case me will eat a cookie”
The Cookie Monster
Oh, if only more of the world had the same attitude as The Cookie Monster! Happy Thursday beautiful people, hope you are all living in the moment today, however in any case that things may be a little unpleasant I have the perfect cookie for you to turn to!
My chewy Caramel Oat Cookies… you’re welcome!
I came about baking these today because:
a) when is there ever a bad time for the smell of fresh baked cookies in the house?
b) I just got a new attachment for my KitchenAid that I just simply could not wait to try out!
Mum and Dad just returned from a trip to Canada this week and I was one very lucky girl to receive a whole bag of exciting goodies from their adventures, including the attachment you see on my KitchenAid above. It’s called a flex edge beater blade and it is perfection! So out of sheer excitement to put this little beater to the test, I spent the afternoon baking.
Want to see what all the fuss is about?….. I thought you might, so here is a slow motion video of the blade in action. No more stopping to scrape down the sides of the bowl people! Yay!
Alright enough of the nerd burger kitchen appliance talk and onto the important stuff right?
I played around with this recipe and had a few goes at it so I was certain it was perfect. The end result is pretty darn good and I am super excited for you to try them out. I really hope you enjoy..
Caramel Oat Cookies
- 1 cup brown sugar
- 1/2 cup white sugar
- 200g unsalted butter
- 1 egg
- 1/4 cup water
- 1 teaspoon vanilla extract
- 3 cups quick oats
- 1 cup plain flour
- pinch salt
- 1/2 teaspoon baking soda
- 300g caramel chips
Preheat oven to 180°C. Prepare two baking sheets with non stick baking paper.
Beat together in a large bowl, sugar, butter, egg, water, and vanilla until smooth.
In a separate bowl combine oats, flour, salt and baking soda. Gradually add dry ingredients to the butter and sugar mixture, mixing until just blended. Stir in caramel chips
Use a small ice cream scoop to make even balls of dough and place them evenly spread apart onto the prepared baking trays. (see photo below)
*For best results I also hand rolled the balls of dough and placed them in the fridge for 15 minutes before baking them. This ensured their perfect even shape.
Bake for 15 minutes or until lightly golden in colour. Allow to cool until firm on trays before transferring onto a wire rack.