Crispy on the outside and soft on the inside, these oatmeal cookies are Tayshia Adams’ favorite childhood recipe.
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Yields:
36
Preparation time:
0
hours
5
minutes
Total time:
1
time
30
minutes
unsalted butter, softened
dark brown sugar
pure vanilla extract
Old fashioned oats
Maldon sea salt, for sprinkling
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- Preheat the oven to 350° and line two baking sheets with parchment paper.
- In a large mixer using a whisk, combine the butter and the brown sugar and allow to whip for 2 minutes. Add the eggs one at a time, followed by the vanilla. Add the flour, baking soda, sea salt and baking powder and mix slowly, being careful not to overmix the batter. Add the rolled oats and caramel chips and mix. Refrigerate dough for 1 hour.
- Using a 2 tbsp scoop, drop 12 cookies onto each parchment-lined baking sheet and sprinkle with a few Maldon sea salt flakes. Transfer the sheets to the oven and bake for 12-15 minutes until the cookies take on a light golden brown color around the edges but are still soft and chewy in the middle.
- Transfer the baked cookies to a cooling rack and repeat the process for the remaining dough.
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