Caramel and White Chocolate Cookies

I love finding a great new cookie recipe. It does limit my wardrobe options, because then I eat way too many of said new cookie, but it's worth it. These cookies have lots of things I love. I find it easy to resist traditional chocolate chip cookies (I can see many of you reacting in horror!) but change those to white chocolate chips and I'm a goner. Add caramel bits, and watch out! These cookies are also studded with oatmeal, and I subbed coconut oil for some of the butter, so there are a few redeeming qualities. And it's those qualities that make me excuse my eating of several of these at a time...

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Caramel and White Chocolate Cookies

1 3/4 cups brown sugar
1/2 cup butter, melted
1/4 cup coconut oil, melted
2 eggs
1 Tbsp. vanilla
2 1/4 cups all-purpose flour
1 cup old fashioned rolled oats
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup white chocolate chips
1 cup caramel bits

Combine the sugar, melted butter and coconut oil in a large mixing bowl and beat until smooth. Add the eggs and vanilla and beat until combined. Add the flour, oatmeal, baking soda, and salt to the wet ingredients. Stir to combine. Add the chocolate chips and caramel bits. Stir well to make sure they are evenly distributed.

Use a cookie scoop to portion the dough into slightly smaller than golf ball sized rounds and place on a parchment-lined baking sheet. Bake at 325 for 13-14 minutes. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely before storing in an airtight container. Makes 3 dozen cookies.


Recipe Source: Adapted from Barefeet in the Kitchen