Caramel Oatmeal Cookies

    

   I was in the mood for some cookies and didn’t have a lot of things to add into it. I remembered though I had some leftover oatmeal from my Strawberry Banana Oatmeal Bake, I didn’t have raisins, though. They are my favorite oatmeal cookie add in, I did however have some caramel bits from my Apple Pie Egg Rolls. So I said what the heck I will add them in. Here are the results. Pure Deliciousness!

Where the magic starts!

Cream together the butter sugars, vanilla before adding the egg.

Add in the dry ingredients and mix.

Roll them into balls in refrigerate for 2 hours!

Ingredients:

1 egg

½ cup butter

½ cup brown sugar

¼ cup sugar

1 tbsp vanilla

1 ½ cups oats

¾ cup flour

½- 1 tsp cinnamon

½ tsp baking soda

1 cup caramel bits

Directions:

Cream the butter, sugars, and vanilla together. Then add the egg and combine until well combined.

Scrape the sides, add the oats, flour, cinnamon, and baking soda, mix on low until combined.

Stop and scrape down sides again and add the caramel bits.

Measure your cookies out I did heaping ¼ cup and then split them so it was more like a 1/8^th of a cup. You want to get 11-16.

Place your dough balls onto your cookie sheet, flatten slightly and put in the refrigerator for 2 hours. Forever I know but it is important. *Note-freezing for 1hour is not the same and will give you a flatter cookie.

When time is about up preheat your oven to 350°F and bake for 11-15 minutes. You want the edges to just start to brown and the middle can be just set. Don’t overbake they get quite crunchy. Let them set up on the cookie sheet for at least 10-15 minutes, or they will fall apart.