Salted Caramel Chocolate Peanut Oat Cookies Recipe

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Sarah Coates of The Sugar Hit shares what she thinks might be the best cookies in the world: salted caramel chocolate peanut oat cookies. (Try saying that three times fast.)

Photo: Sarah Coates

World’s Greatest Cookies (a.k.a. Salted Caramel Chocolate Peanut Oat Cookies)
Serves 16

These are the world’s greatest cookies. Hyperbole? YUP. Flipping amazing cookies? You got it, mama. Crunchy oat base, a thick, chewy pile of salted caramel and peanuts, and a slick of glossy black chocolate.

These are my dream cookies. My $5 cookies. They’re ridiculously decadent, not super practical, they take a while to put together, and produce more dishes than I’d like. But you know what? WORTH IT!

For the cookies:
2 sticks, minus 1 tablespoons (210 grams) butter, soft
½ cup (100 grams) caster sugar
¼ cup (110 grams) brown sugar
1 egg
1 teaspoon vanilla bean paste or extract
1 cup (150 grams) plain flour
1 teaspoon baking powder
1 teaspoon salt
2½ cups (250 grams) oats

For the caramel filling:
½ cup (100 grams) caster sugar (or regular white sugar)
¼ cup (60 milliliters) cream
½ stick (50 grams) butter
1 cup roasted, unsalted peanuts
1 teaspoon sea salt

For the topping:
2 ounce (50 grams) dark chocolate, melted

Preheat the oven to 180°C/350°F and line two baking sheets with baking paper.
Place the butter and both sugars into a large mixing bowl, and beat until light and creamy.

Add in the egg and vanilla and beat again until light, creamy and combined.
Add the flour, baking powder, salt, and oats and stir until everything is combined in a soft sticky dough.

Roll the dough into 16 pieces (just under 2 tablespoons per ball), and space them out on the trays, with at least 2 inches (5 centimeters) between them. Flatten each ball gently with your fingers.

Bake for 10 minutes, and then remove from the oven, and using a rounded metal spoon (I used a tablespoon measure) make an indent in the centre of each cookie. Place back in the oven and bake for a further 5-8 minutes, or until golden brown. Leave to cool completely on the trays — they will crisp up as they cool.

To make the filling, place the sugar, and two tablespoons of water into a heavy bottomed, medium-sized saucepan over a medium heat.

Cook, without stirring, for 5-8 minutes, or until a dark golden caramel is formed. Remove from the heat, and carefully add the cream and butter — watch out for steam. Let the pan bubble up, and then stir gently and carefully, until the butter melts. Some of the caramel may seize up, but that’s ok.

When the butter is melted, place the pan back on the heat, and bring up to a bubble, stirring to combine everything. Cook for about 2 minutes, or until the caramel thickens slightly. Stir through the peanuts and salt, and leave aside to cool completely.

To assemble the cookies, divide the cooled peanut caramel between the indents in the cookies, and then spatter over the dark chocolate. Store in the fridge.

More cookies to go gaga for:

Blueberry Waffle Cookie Recipe From ‘Bakers Royale’

Matcha Swirl Shortbread Cookies

Salted White and Dark Chocolate Pistachio Cookie Recipe From ‘Glazed & Confused’

What’s your favorite cookie of all time? Tell us below!