Ooie-Gooie-Chocolate -Caramel-Macadamia Chunk Cookies
photo by Pellerin
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
30 cookies
ingredients
- 3⁄4 cup unsalted butter
- 1 cup sugar
- 1⁄2 cup light brown sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract
- 1 tablespoon real maple syrup
- 2 tablespoons cream
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup semi-sweet chocolate chips (chopped, I use Ghiradelli)
- 30 chocolate-covered caramel candies (Rollo or Hershey's)
- 1 cup rolled oats (Quaker Oatmeal Original, dry)
- 1 cup raw macadamia nuts (toasted & chopped)
directions
- Cream butter & sugars in large mixing bowl. Add eggs, extracts, syrup, and cream.
- In another bowl, sift and mix flour, baking soda and salt. Stir in chocolate chips, oats, and toasted nuts. Fold dry ingredients into butter mixture.
- Chill dough for 1 hour. Preheat oven to 350 and PLACE A PIECE OF PARCHMENT PAPER ONTO YOUR COOKIE SHEET.
- Place a heaping tablespoon of dough into palm of your hand, and press one chocolate covered caramel candy into center of each piece of dough. Wrap dough around candy, covering completely.
- Bake cookies for 14-16 minutes, until lightly browned. Cool in pan until well set, then onto rack. Don't eat hot, as caramel is LAVA-like 8-).
- Serve with *plenty* of milk.
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Reviews
-
These were great, and had a really interesting texture due to the combination of flour and oats. A bit too sweet for my taste, so I'll tweak it a bit next time. If you don't have the macadamia nuts, feel free to omit them: I made half with nuts and half without, as my partner can't have nuts; upon tasting both, I couldn't honestly tell a difference. Thanks for the great recipe!
RECIPE SUBMITTED BY
Pellerin
Eugene
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.
FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers