Salted Caramel Peanut Butter Oatmeal Cookies

When I started out to make these cookies it was because I really wanted to make chocolate chip cookies. When I started to measure out the butter, I didn't have enough, so added peanut butter to make up the balance.

Then I found that I had no chocolate chips or pecans, so used the salted caramel chips that I had bought to try. I had first seen them around Christmas time and bought some as a stocking stuffer for both of my daughters. Of course, I bought some for myself to try as well. This was a good opportunity to finish off the bag.

In a stand mixer, with the paddle attachment, cream until well combined and smooth:

6 ounces soft butter
2 1/2 ounces peanut butter

Add:

1 cup brown sugar
1/2 cup white sugar

Continue mixing until light and fluffy.

Add, one at a time, scraping the bowl down in between:

2 eggs
1 teaspoon vanilla

Add the dry ingredients in 3 additions:

2 cups flour
1 cup oats
1/2 teaspoon baking soda

Mix on low speed until just combined.

Mix in:

1 cup salted caramel chips








Turn the oven on to heat to 350F, and line 2 baking sheets with parchment paper.

Divide the cookie dough into 24 balls, placing 12 on each baking sheet.

Gently press the cookie dough balls down as they do not spread a lot during cooking. This will help them to bake evenly.








Bake the cookies until they are set, but still slightly soft in the centre, and golden around the edges. This takes between 18 - 20 minutes. Remove from the oven and cool slightly before serving.

• If you have them, or prefer them, use chocolate chips of any type or size in this recipe. They can be used to replace all of the salted caramel chips, or part of them. Chocolate chunks; chopped up chocolate bars such as Skor; chocolate covered candy such as Smarties, m&ms or chocolate covered peanuts or raisins can also be used.
• Double the chocolate by substituting 1/4 cup of the cocoa for flour. Sift well before adding.
• Instead of oats, use coconut or Rice Krispies.
• Add nuts...chopped pecans, peanuts or macadamia nuts.
• Chopped candied ginger, dried cranberries, or raisins are also nice additions.
• I used crunchy peanut butter. Other nut butters can be used, or it can be omitted. Use 8 ounces of soft butter in this case.
• To achieve the salted flavour without the salted caramel chips, sprinkle a pinch of sea salt on top of each cookie before baking.
• Add half a teaspoon of ground cinnamon, ginger or a pinch of cayenne pepper.
• The dough can be made ahead and stored in the fridge for 2 - 3 days. Allow it to soften slightly before scooping and baking the cookies.
• I like to divide the dough into the 24 cookie balls, and then freeze them. Defrost what you need and bake them. This is my way of not eating them all at once!