Eat This: Salted Caramel Chocolate Chip Oatmeal Mini Cups
Every time I open my fridge, I see this bowl of Brown Eyed Baker’s salted caramel sauce staring me in the face. Its like its begging me to make something with it, or just dig in with a spoon. That’s what spoons are good for, right? Eating caramel!
While I was visiting a local bakery on Friday (interview and photos coming soon), I was inspired to use it in a different way. That different way came about in my kitchen today. Husband ate them – right out of the oven, before the caramel even had time to set! They are that good.
Here are two important criteria to remember when baking these: quality contents produce quality baked goods. The two stars of these mini cups are the salted caramel and the chocolate. I used a Dutch bittersweet chocolate for some of the chocolate in these cups and then the homemade salted caramel. Taste matters when baking – not just precision!
- 1 cup packed light brown sugar
- 1 stick unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1/2 cup whole oats
- 2 oz semi-sweet chocolate chips
- 3 oz bittersweet chocolate (I used Droste Dutch chocolate)
- Salted caramel sauce (I use the one on Brown Eyed Baker)
- Cream butter and sugar. Add egg and vanilla. Cream until smooth. Add dry ingredients then fold in chocolate and oats.
- Fill mini baking cups with one scoop – about 24-36 cookies.
- Bake at 350 for 12-14 minutes.
- When you take them out immediately mash down the top to form a little holder for the caramel.
- Add a half teaspoon to the top. It will melt and then harden up as cookie cools.
- Enjoy with a tall glass of milk and a good book. Share if possible.
Grace Realities 8
Grace Realities Day 7
What’s Eatin?
I’m so thankful that we have the means to provide simple meals for our family. Thankful for how the Lord provides for us each week!
Monday: these leftover beans and jiffy corn muffins (those are so worth the fifty cent they are!)
Tuesday: Taco Tuesday will be black bean quesadillas
Wednesday: A potato and meat layer dish from a church cookbook I have. I’ll share the recipe if its share worthy.
Thursday: we are having dinner at a sweet family’s house.
Friday: Brinner – corn pancakes and eggs!
Saturday: spaghetti. simple and classic meal that can’t be beat!
What are you cooking this week?