Some weeks you just really need a cookie (or two or three or four or five...). This was one of those weeks. It's weird how short work weeks (we had Monday off) can sometimes be worse than regular weeks. My internal clock was all whacked out this week...or i guess it's my internal calendar, since I spent the entire week thinking it was a different day than it actually was. I'm really glad I made a batch of these at the beginning of the week and was smart enough to save a few for myself. They basically helped me maintain my sanity.
All I can really tell you about these cookies is that they're amazing and you should go make them now. I brought about 30 of these guys into work on Tuesday and they were gone in 2 hours (and I work in a really small building). Two people demanded I bring more in the next day. They're thin and crispy, but also a little bit chewy thanks to the caramel. And the browned butter pretty much takes them over the top. SO. GOOD.
Crispy Oatmeal + Caramel + Chocolate Chunk Cookies
recipe adapted from Cooks Illustrated
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
14 TB unsalted butter
3/4 cup granulated sugar
1/2 cup caramel sauce (recipe toward bottom of post)
1 large egg
1 tsp vanilla extract
2 1/2 cups old-fashioned rolled oats
8-10 oz chocolate chips or chunks
- Brown butter in a pan or skillet over medium heat and set aside in a bowl to cool. Feel free to throw a single ice cube in there to help.
- Put flour, baking powder, baking soda, and salt in a bowl. Whisk/stir to combine.
- Using a stand mixer fitted with paddle attachment, beat browned butter, granulated sugar, and caramel at medium speed for about a minute and a half. Scrape down sides/bottom of the bowl, and mix for another 20 seconds.
- Add egg and vanilla extract, and mix on medium-low speed for 30 seconds until combined. Scrape down sides/bottom of the bowl.
- Add flour mixture and mix until just incorporated and smooth, about 15 seconds. Scrape down sides/bottom of the bowl.
- Add oats and mix for 20 seconds.
- Add chocolate chips or chunks and mix or stir until distributed throughout dough.
- Refrigerate dough for an hour.
- Preheat oven to 350F and line cookie sheets with parchment.
- Working with 1 1/2 to 2 TB of dough at a time, roll dough into balls and place at least 2 inches apart on cookie sheets. The cookies will spread a bit, so be sure to give them plenty of room!
- Using your fingertips, gently flatten each ball a little.
- Bake for 10-15 minutes (be sure to keep an eye on your first batch to figure out your ideal baking time).
- Leave on cookie sheet for 5 minutes, then remove to cooling rack to cool completely.
- These cookies store well in a ziploc or airtight container for at least 3 days (probably longer, but mine didn't last that long..)