White Chocolate, Peanut, And Caramel Candy Cookies Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Sugar | 1 Cup (16 tbs) | |
| Firmly packed light brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 Large | |
| Vanilla extract | 1 Teaspoon | |
| 2 1/2 cups uncooked regular oats | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Caramel package | 3 , chilled | |
| 2 (4-ounce) white chocolate bars, chopped (we tested with Ghirardelli) | ||
| Unsalted peanuts | 1 1/2 Cup (16 tbs), chopped | |
Directions
Beat butter at medium speed with an electric mixer until creamy; add sugars, beating well.
Add eggs and vanilla, beating until blended.
Process oats in a blender or food processor until finely ground.
Combine oats, flour, and next 3 ingredients; add to butter mixture, beating well.
Stir in chopped candy, white chocolate, and peanuts.
Shape dough into 1 1/2" balls, and place on parchment paper-lined baking sheets.
Bake at 375° for 10 minutes or until lightly browned.
Cool 1 minute on baking sheets.
Remove to wire racks to cool.
Add eggs and vanilla, beating until blended.
Process oats in a blender or food processor until finely ground.
Combine oats, flour, and next 3 ingredients; add to butter mixture, beating well.
Stir in chopped candy, white chocolate, and peanuts.
Shape dough into 1 1/2" balls, and place on parchment paper-lined baking sheets.
Bake at 375° for 10 minutes or until lightly browned.
Cool 1 minute on baking sheets.
Remove to wire racks to cool.
Chef
