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Blueberry, Caramel and White Chocolate Oatmeal Cookies

Wednesday, February 5, 2014





Blueberry, Caramel and White Chocolate Oatmeal Cookies

24 Large Muffin Top Pan Cookies or 4 dozen normal size cookies

Ingredients:
  • 2 sticks softened butter
  • 3/4 Cup granulated sugar
  • 1 Cup packed brown sugar
  • 2 eggs
  • 1 1/2 Tablespoons pure vanilla
  • 2 1/2 Cups all purpose flour
  • 2 1/2 Cups oatmeal, I used quick oats
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 Cups Caramel Bits, by Kraft
  • 1 1/2 Cups dried blueberries, found mine at Costco
  • 1 Cup white chocolate chips or chopped white chocolate

Instructions:

1 Cup white chocolate chips or chopped white chocolate

1.  Preheat oven to 350 degrees F.  In a stand mixer, beat the butter and sugars until light and fluffy.  Beat in eggs and vanilla until well combined.

2.  Place flour, oatmeal, baking soda and salt into a large bowl; mix to combine.  Add dry ingredients to wet ingredients along with the caramel bits, blueberries and white chocolate.  Mix until just combined.

3.  If using a muffin top pan, spray with cooking spray, scoop about 1/4 Cup dough into each muffin top pan cup, then press to about 1/2 inch thick.  Bake for 11-14 minutes or until edges are just golden brown.  If using a normal baking sheet.  Use a medium cookie scoop and scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes or until edges are just turning golden brown.  Remove and let cool for 5 minutes before removing from pan.











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