Friday, February 8, 2013

Caramely Chocolate Chip Cookies

I had a difficult time coming up with a name for these cookies. The original recipe called them I Want to Marry You Cookies, and after tasting them I completely understand why, but I prefer my titles reflect the taste of the yummy treats they are named for. Essentially, it's a chocolate chip cookie with some oats thrown in for texture made entirely in one sauce pan. But really, they are so much more. Neither One Pot Cookies nor Chocolate Chip Oatmeal Cookies accurately describe these amazingly unique and rich cookies. I eventually landed on Caramely Chocolate Chip Cookies because of the hint of deep, nutty caramel flavor resulting from the warm, melted butter and sugar mixture that serves as the foundation for this recipe. Pillowy, sweet, and rich with a depth of flavor not seen in your everyday chocolate chip cookie, these melt in your mouth Caramely Chocolate Chip Cookies will certainly be my, and probably your, new easy and decadent go-to chocolate chip cookie recipe.

Caramely Chocolate Chip Cookies
Makes 16 large cookies


1 cup butter
1 1/4 cup dark brown sugar*
1/2 cup granulated sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 cups flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips**
1 cup semi-sweet chocolate chips
*These cookies are VERY sweet. I may try cutting the brown sugar back to 1 cup next time.

**You may also want to cut back on chocolate chips according to your preference. 1 cup each of white and semi-sweet chocolate chips made for a super chocolatey cookie.


In a medium sauce pan, melt butter over medium heat. Remove from heat, stir in sugars until smooth and combined. Let cool in refrigerator for 10 minutes.

After cooled, add egg, egg yolk, and vanilla to butter-sugar mixture. Temper your eggs if the mixture still seems very warm. Stir until combined.

Stir in flour, oats, baking soda, and salt. Fold in chocolate chips.

Scoop cookie dough into desired sized balls (I used a 1/4 cup ice cream scoop). Place on a baking sheet and chill in refrigerator for 30 minutes. In the meantime, preheat oven to 325 deg F.

Space chilled dough on parchment lined baking sheets 2-3 inches apart (more or less depending on your cookie size). You may flatten your dough slightly if you prefer wider, flatter cookies, but I like mine taller in the center and pillow-like, allowing for a soft, melty center and crispier edges. If you are baking these in batches, leave your prepared sheets in the refrigerator until just before baking.

Bake 12-14 minutes until lightly golden. Cool slightly on baking sheet before transferring to a wire rack to cool completely.

Eat one as soon as they are cool enough not to burn your mouth and/or fingers! I suggest breaking it in half, so you can go straight for the gooey center. You'll immediately get the "caramely" part of this cookie's title. So decadent... how I wish I had one in my hands right now.

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