|salted. caramel. cookies. in less than 20 minutes...|
I created the recipe on the fly, and it worked out perfectly for me! So, of course I had to make a second test batch, just to make sure they were as good as I remembered. Now I'm already wanting to make another round! My skinny jeans are begging me not to... I keep telling them to be quiet! These are just too easy to make! You try them and let me now what you think!
Naturally, any amazing recipe must begin with the world's best ingredients: butter and sugar.
1 stick (add extra 1/8 tsp salt if unsalted) butter, 1 cup white and 1 cup packed brown sugar.
Stir butter and sugars together in a saucepan over medium heat until gooey.
Add 1/2 cup of milk and stir to combine.
Bring to a boil, then time for 4 minutes, occasionally stirring.
Turn off heat, add 1 tsp vanilla and 1/2 tsp baking soda, then stir.
Add 3 1/4 cups of oatmeal
Drop spoonfuls of the gooey goodness on to parchment paper or a cookie sheet. Try not to touch them if you can, they are hot. In fact they may burn your mouth if you try to eat them now. Just saying. If you're in a hurry for a cookie like me, you can be a little messy with it.
Sprinkle lightly with kosher salt if you are the salted caramel type (I so am).
If not, they are good to go! Leave them out on the counter, or put them in the fridge until hardened if you are really needing a cookie.
There you have it. Worth every calorie. :)
Linking up at Tempt My Tummy Tuesday and Tasty Tuesday! Check them out for more recipe ideas! Also linking up at HomeStoriesAtoZ!
Salted Caramel No Bake Cookies
1 stick butter (*if unsalted, add additional 1/8 teaspoon salt)
1 cup white sugar
1 cup packed brown sugar
1/2 cup milk
3 1/4 cups oatmeal
1 teaspoon vanilla
1/4 teaspoon baking soda
Kosher Salt (optional)
Stir butter and sugars together in a saucepan over medium heat until gooey. Add milk, stir and bring to a boil, occasionally stirring for 4 minutes after boiling has been reached. Turn off heat. Add vanilla, baking soda and stir. Add oatmeal and stir. Drop rounded spoonfuls onto parchment paper, and sprinkle with salt if desired. Let sit at room temperature or in the refrigerator until hardened.