That's a mouthful right there isn't it! I'm sorry this post has taken me a while, work has been fairly hectic and my kitchen has been upside down but I'm a little more together now and attempting to bake with some normality. Well, for the next two months anyway. I didn't do treatable from the bake off because I had recently done my millionaires shortbread and didn't want to post something too similar too soon so I might revisit that bake another day.
My sweet dough recipe is currently proving so I thought I'd bring cookies to keep you going until the buns are ready. This recipe is super quick and easy to do. I felt like I hadn't made oatmeal cookies in an age so Friday afternoon, whilst I had the day off, I decided to throw some cookies in the oven.
Once these were made I obviously decided they needed something extra so I grabbed the jar of salted caramel I had lying around - frankly I'm surprised something that delicious could be found just 'lying around' in our kitchen! I spread a heaped teaspoon over one cookie and sandwiched another one on top. Magic. These cookies do come out quite pale for a brown butter recipe but if you wanted them darker you could try some dark brown sugar. Don't try and brown the butter too much or you'll end up with burnt butter cookies...just a wee warning.
Salted Caramel Brown Butter Oatmeal Cookie Sandwiches
(Adapted from Top With Cinnamon)
110g unsalted butter
350g golden caster sugar
Pinch of salt
3/4 teaspoon baking powder
300g plain flour
1 jar of salted caramel (I used shop bought...it's ok to do that sometimes)
- Preheat the oven to 180 C/350 F, line two baking trays with baking paper and set aside.
- Melt the butter in a medium sized pan and leave it simmering over a low heat until it starts to turn a golden colour. Stir occasionally with a wooden spoon to loosen the brown bits from the bottom of the pan. When it starts to foam on top, remove from the heat and let settle.
- Add in the sugar and the eggs and stir until smooth.
- Then mix in the salt, baking powder, flour and oats until well combined.
- Using a tablespoon, spoon out the mix onto the baking trays - spaced evenly apart.
- Bake for 15 minutes, remove from the oven and let cool on a wire rack.
- Once cool, spread half with salted caramel and sandwich together with the plain halves.