Salted Toffee Chocolate Chip Cookies
These Salted Caramel Chocolate Chip Cookies taste like a bakery with a gooey center, crisp edge, large puddles of dark chocolate and bits of butterscotch.
INGREDIENTS
- 1 teaspoon of salt
- 2 large eggs
- 1 1/2 teaspoons of baking soda
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup oats
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon ground cinnamon
- 3/4 cup light brown sugar
- 1 1/3 cup caramel pieces
- 1/4 cup flaky sea salt
- 2 teaspoons of pure vanilla extract
- 2 cups of mini chocolate chips
INSTRUCTIONS
First, place the oatmeal in a food processor so that it becomes thin. Place in a medium bowl with the flour, baking soda, salt and ground cinnamon. Stir together. Put aside.
Then, place the butter and sugars in a large bowl of a stand mixer (or just a large bowl and hand mixer) and beat together until light and fluffy (about 2 minutes). Add the vanilla and 1 egg and mix until well blended. Add another egg and mix just enough to combine.
Add all the dry ingredients to the butter mixture and beat just enough to combine well. Don't mix too much!
Using a spatula, fold in the chocolate chips and caramel pieces until they are evenly distributed. Divide the dough into 2 tablespoons and place on a large baking sheet with baking paper. Refrigerate for 1 hour to cool before cooking.
Preheat the oven to 350 degrees. Remove cookie dough from refrigerator and place on baking sheets about 2 inches apart. Be careful, these cookies will spread!
Place cookies in preheated oven for 11 to 13 minutes, or until edges are crispy. I only cook one sheet at a time and put more in the fridge while waiting to be cooked.
Remove from oven and let cool on a baking sheet for 5 minutes, then transfer to a cookie sheet to continue cooling. While they are cooling, sprinkle a little flaky sea salt on the cookies.
Eat them immediately or keep them in a storage container for up to 4 days. Happy Cooking Time.
