If you have a Halloween party this weekend and are looking for something tasty to bring, look no further than these easy-peasy oatmeal cookies! The pumpkin-caramel takes them to a whole new level, chewy centers with crisp edges!
I happened to have a leftover jar of pumpkin caramel from last year’s pumpkin season; if you can’t find you can sub in Trader Joe’s fleur de sel caramel sauce with a teaspoon of pumpkin pie spice.
Oatmeal Chocolate Chunk Cookies with Pumpkin Caramel
Recipe adapted from Sally’s Baking Addiction
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup packed brown sugar
1 egg at room temperature
2 tsp vanilla extract
1 and 2/3 cup old-fashioned whole rolled oats
1 cup AP flour
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 and 1/2 cups chocolate chunks (I used semi-sweet)
1/2 cup pumpkin caramel sauce
Beat butter and sugar together until smooth. Add the egg and mix. Add vanilla and mix on high until combined.
In a separate bowl combine oats, flour, cinnamon, baking soda, and salt. (If you are using regular caramel+pumpkin spice add pumpkin spice to dry mixture now). Add dry ingredients to wet ingredients and mix to combine. Fold in chocolate chunks. Stir in caramel and mix to combine.
Chill dough in fridge for 30 minutes.
Preheat oven to 325 degrees. Roll dough into balls and place on a baking sheet. Bake for 10 minutes. Pull out of oven and sprinkle top with flaky sea salt. Return to oven for a minute or so until edges are lightly browned and middles are set.
Remove from oven and let cool completely. I froze half the dough into balls and baked at a later date which worked perfectly. Just place frozen dough balls on baking sheet and bake as directed.
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