Sometimes I throw something together in the kitchen that turns out amazing. A drop what you are doing and come check these out type of recipe. That's what these cookies are. Please drop what you are doing concentrate on these photos, wipe the drool from your chin and go whip up a batch. These cookies deserve your undivided attention.
Are you drooling yet?
Brown butter oatmeal cookies are one of my favorite go to cookies, but when filled with chewy caramels and then topped off with a dollop of peanut butter... there are just no words that do them justice.
Also... can we all agree cookies are meant to be eaten warm? If you eat these cookies cold or at room temperature you will not understand that full greatness of the ooey gooey caramel and peanut butter.
If you find that you can not eat all of these cookies right away. Store them in an air tight container and when the time comes and you want to eat one... microwave it for 10 seconds. If you do not do this step. Beware. Caramel hardens and will pull any fillings you have out if you are not careful.
What I love most about these cookies, is that they are made in one bowl, are easy to whip up. Push some caramel candies in the center, dollop with peanut butter, bake, then enjoy piping hot with a gallon of cold milk.
Brown Butter Oatmeal Cookies Filled With Caramel and Peanut Butter
1/2 cup butter
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup all-purpose flour
3/4 cups old fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking powder
12 caramels ( I use kraft)
12 tsp peanut butter
Preheat oven to 350.
In a small sauce pan melt butter on medium/low heat until it has become a golded brown color and spells kind of nutty or toffee like. Remove from heat.
In a medium bowl mix both sugars, egg and vanilla together. After that is combinded mix in your browned butter.
Mix in your, oats, flour, salt and baking powder. Once your dough has come together refriderate for 20 minutes.
Once the dough has chilled a bit, remove from refrigerator and roll into 12 equal sized balls. Place each cookie dough ball on a parchment paper lined cookie sheet about 2 inches a part.
Push a carmel sqaure into the center of each cookie dough ball. You can form the sides of the cookies a bit if you want to cover the caramel more.
Dollop a tsp of peanut butter on the top of each caramel.
Bake for 12-14 minutes or until the cookies are golden.
Allow to cool for about 15 minutes then enjoy. Store in an air tight container and heat up in the microwave for about 10 seconds to enjoy them again!
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