Friday, July 11, 2014

Caramel Cowboy Cookies

1 1/2 cups AP flour
1/2 Tbsp baking powder
1/2 Tbsp baking soda
1/2 Tbsp cinnamon
1/2 tsp salt
3/4 cup butter (room temperature)
3/4 cup sugar
3/4 cup brown sugar
1 egg plus 1 egg yolk (room temperature)
1/2 Tbsp vanilla
1 cup semisweet chocolate
1 1/2 cup oats
1 cup shredded coconut
1 cup chopped pecans
Approximately 14 caramels chopped in fourths

1.). Place butter and eggs on counter to bring to room temperature.
2.). In a large bowl, cream butter with a mixer until light and fluffy; add in sugars and mix for a couple minutes; mix in eggs and vanilla.
3.). In a medium bowl, sift flour, baking powder, baking soda, cinnamon and salt.  Slowly add into wet ingredients and mix until blended.
4.). Stir in oats, coconut, pecans, and caramels.
5.). Cover batter and place in fridge for at least 2 hours.

*when ready to bake*

6.). Remove chilled batter and preheat oven to 350 degrees.
7.). Roll dough into approximately 2 inch balls and place atleast 3 inches apart on a baking sheet lined with parchment paper.  (Bakers tip: place a few extra chocolate chips or caramel pieces on top of each cookie to make them look prettier)
8.). Bake until just barely golden brown (aproximately 10 minutes)
9.). Let cool before removing from pan.

Makes approximately 30-36 cookies

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