As usual, my inspiration to make something in the kitchen struck late at night.
At approximately 9:52 last night, I decided I was going to make these bad boys. Of course, the one ingredient I lacked was that 1 egg so I jumped in my car and drove 5 miles down the road to the nearest Dollar General.
If I had decided 5 minutes later that I was going to make these, I would have been driving 20 minutes to the nearest Walmart.
Welcome to small towns people.
I pulled up to the Dollar General and ran inside like a crazy person as the cashier yelled after my trail of dust “you have 2 minutes to shop!”
Believe me, I know that. I have had a retail job before. Nothing is worse than someone coming in right at closing and staying 20 minutes past the time.
On a little side note…I chose this recipe last night because I had a bag of caramels in my cabinet that felt lonely and asked me to find them some cookie friends and also because it didn’t look too hard to mix. My Kitchenaid is at the doctor right now and I’m very lost without it. I’ve also come to the realization that I’m very spoiled. “You want me to what??…mix that with my hands and a spatula?! You’ve got to be kidding!!”
Get well soon Kitchenaid! We all miss you!
Megan and her Kitchen
Well enough of my necessary drama…
On to the cookies!
Brown Butter Oatmeal Cookies filled with Caramel and Peanut Butter
Adapted from http://www.bakeaholicmama.com
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 lg egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
3/4 cup old fashion oats
1/4 teaspoon salt
1/2 teaspoon baking powder
12 teaspoons peanut butter
Preheat oven to 350 degrees.
Melt butter on medium/low heat until golden brown and has a delicious nutty flavor to it. Remove from heat.
In a separate bowl, mix together both sugars, egg, and vanilla. Once it’s combined, add in the browned butter.
Mix in oats, flour, salt, and baking powder until combined. Then refrigerate for 20 minutes to chill the dough.
Once the 20 minutes is up, roll the dough into 12 equal sized balls and place on a parchment paper lined cookie sheet 2 inches apart.
Push a caramel square into the center and wrap the dough up around it a bit.
On my first batch, I decided to wrap the dough all the way around the caramel but they didn’t come out so well pretty-wise. The second batch I decided to just push the walls up around the caramel and not cover the top of the caramel. I think taste and texture they came out the same but for appearance, the second batch was better.
*I don’t have a picture of the pre-cooked picture of the second batch but it looks a lot like the picture above where I pushed the caramels in. I just made sure that there were no cracks in the dough on the sides and kinda made a boat for the caramel.
The final touch is to put a teaspoon of peanut butter on each cookie and then put them in the oven.
Something else that I altered is that the first batch I did a teaspoon of PB on the cookie and it seemed to kinda melt and just go everywhere on my cookie sheet. The next batch I just did 1/2 a teaspoon on the cookies and it seemed to work out better. Now if you are totally fine with peanut butter covering everything, then be my guest and do the original recipe. A little extra PB never hurt anybody
Bake for 12-15 minutes or until golden brown. Cool for 15 minutes.
These are best eaten hot but if you do save them be sure to put them in an airtight container and when you do eat them again, pop them in the microwave for 10 seconds. Just be careful not to burn your mouth though since the caramel can get a little on the hot side.
Hugs & Smooches!