Caramel Oatmeal Cookies

This was a last-minute cookie.  Before I headed on holidays, I had some cookies to bake for Beardy Boyfriend Weekly Boyfriend Bakes and I needed to whip something up fast.  As a result, I turned to this super simple recipe from my trusty Milk and Cookies book.

Does anyone else get that feeling before a holiday?  Since you know you’re going to be spending a week solid just relaxing, that you have to catch up and just get everything done before you do.  Which is the time when you end up trying to boil some red sauce to freeze, do all the laundry, vacuum the bedroom, have your friends over for dinner and arrange for someone to water the plants.  This was the point where I realised that I had to whip up some cookies.  Such is life!

I had some extra Kraft Caramel Bits around and just threw them in – according to Beardy Boyfriend’s workmates, they added a nice extra oomph!  So there’s that going for them – easy and a crowd-pleaser!

Caramel Oatmeal Cookies (adapted from Milk and Cookies)


7 ounces caster sugar

7 ounces light brown sugar

12 ounces unsalted butter

2 large eggs

1/2 tablespoon vanilla extract

8 ounces plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

7 1/2 ounces oats

1/2 cup Kraft caramel bits

DSC_0955Cream together butter and sugars.  Mix in eggs and vanilla.

DSC_0957Sift in the dry ingredients.

DSC_0959Mix in oats and caramel bits.


Place cookies on a lined cookie sheet (the caramel will stick to the sheet, so this is an important step)


Bake at 170C for about fifteen minutes (the cookies should still be chewy)

DSC_0962I’m actually thinking that this might be a good cookie to keep some frozen cookie dough around so they could be whipped up quickly if needed.


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