Some people are stress eaters. I am a stress baker. So there is a good chance that anytime you see a new baking recipe (not cooking, but specifically baking) posted that means I’m most likely dealing with some stress in my life. My co-workers always get the best part of this deal because it means a plate full of goodies by the coffee machine for them! Baking is therapeutic for me.
I know not everyone loves oatmeal cookies. They can be dry and tasteless and more often than not they are full of raisins. They generally aren’t the first cookie to go first. But these are different! Thin and chewy. Sweet and salty. And browning the butter adds a slightly nutty flavour. And because they stack so nicely they make a pretty and tasty gift too! Note that this is a relatively small batch recipe. I get about 18 cookies from this recipe. These are so good you might want to double it!
Thin and Chewy Salted Caramel Oatmeal Cookies
These cookies will change your mind about oatmeal cookies
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/2 tsp vanilla
- 1 cup oatmeal
- 1 egg
- 1/2 cup flour
- coarse salt
Preheat Oven to 350.
Put the butter in a large heavy saucepan on the stove over medium heat.
Melt the butter. Once it is melted and starting to foam, begin to to stir the butter and continue to cook until it turns a nice golden brown. Be patient. It only takes a couple of minutes but when it turns it turns fast.
Turn off the burner and stir in the brown sugar and stir until well combined.
Remove the pot from the burner and stir in the vanilla and the oats.
Next stir in the egg and the flour.
You will have a thin batter.
Place a spoon full of batter on a pan lined with parchment. You can make these whatever size you prefer - I use a little less than a tablespoon.
Using the back of the spoon spread out the batter thinly and evenly. See image below.
Make sure you leave about 2 inches between cookies because they will spread!
Sprinkle lightly with coarse salt.
Bake for about 8 minutes - until the edges start to turn golden brown.
Allow to cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.