Caramel-Stuffed Coconut Oatmeal Cookies
Coconut-studded oatmeal stuffed with caramel.
Equipment
- an electric mixer
- Food processor
Ingredients
- 1½ cup old-fashioned oats
- 1 cup all-purpose flour (120g)
- ½ tsp. salt
- ½ tsp. baking soda
- 8 tbsp. unsalted butter, softened (112g)
- 1 cup packed light brown sugar (180g)
- 1 large egg, at room temperature
- 1 tsp. coconut extract
- ½ cup unsweetened coconut flakes
- 5 Kraft caramels, cut in half
Instructions
- Grind the oats in the food processor and set aside.
- In a medium bowl sift together the flour, salt, and baking soda. Stir in 1 cup of the oats.
- In an electric mixer with the paddle attachment, beat together the butter and sugar for 4 minutes, scraping down the sides as needed. Add the egg and coconut extract and beat one minute.
- Add the flour mixture and beat until combined. Scrape down the sides of the bowl and add the rest of the oats and the coconut flakes.
- Cover the dough bowl and refrigerate for thirty minutes. Preheat the oven to 350 degrees.
- Roll the dough into ¼ cup (60g) balls. Insert two caramel pieces into the middle of each dough ball. Reroll the balls to conceal the caramels and make the balls smooth. Place the balls on two parchment paper-lined baking sheets. Bake each pan, separately, for 13 minutes each, or until the edges start to brown, but the middles are still a bit moist. Cool on the pans for three minutes. Serve warm.
Nutrition
Calories: 210kcal
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