Bourbon Salted Caramel Oatmeal Cookies

Bourbon Salted Caramel Oatmeal Cookies is a hor d'oeuvre that serves 26. One portion of this dish contains approximately 3g of protein, 10g of fat, and a total of 266 calories. For 38 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 1471 would say it hit the spot. This recipe from Beyond Frosting requires eggs, granulated sugar, unsalted butter, and sea salt. From preparation to the plate, this recipe takes roughly 38 minutes. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is rather bad. If you like this recipe, you might also like recipes such as Salted Caramel Stuffed Oatmeal Cookies, Oatmeal Salted Caramel Pretzel Cookies, and Whole Wheat Chocolate Chip Oatmeal Cookies with Salted Date Caramel.

Servings: 26

Preparation duration: 20 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 F.Soften butter in the microwave for 10-15 seconds. Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.Add eggs, bourbon and vanilla extract. Beat until well incorporated.In a separate bowl, combine flour, quick oats, salt and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form.In a microwave-safe bowl, combine caramel bites, milk and sea salt. Microwave in 30 second increments, stirring each time. Caramel will be very hot and can burn easily. Once caramel is melted and smooth, add to cookie dough along with chocolate chips. Beat until combined.Spoon 3 tablespoons of dough onto a lined baking sheet. Bake for 15-18 minutes until cookies start to turn light brown. Remove from oven and allow to cool for 10-15 minutes before moving onto a wire rack to cool.

 

Step by step:

1. Preheat oven to 350 F.Soften butter in the microwave for 10-15 seconds.

2. Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

3. Add eggs, bourbon and vanilla extract. Beat until well incorporated.In a separate bowl, combine flour, quick oats, salt and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form.In a microwave-safe bowl, combine caramel bites, milk and sea salt. Microwave in 30 second increments, stirring each time. Caramel will be very hot and can burn easily. Once caramel is melted and smooth, add to cookie dough along with chocolate chips. Beat until combined.Spoon 3 tablespoons of dough onto a lined baking sheet.

4. Bake for 15-18 minutes until cookies start to turn light brown.

5. Remove from oven and allow to cool for 10-15 minutes before moving onto a wire rack to cool.

Nutrition Information:

covered percent of daily need