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Kosher Nexus
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Salted Caramel Oatmeal Cookie (Dairy)

Ingredients

Salted Caramel Sauce;

  • 1/4 Cup Butter (55g)
  • 1/2 Cup Brown Sugar (90g)
  • 1/4 Cup Milk or Cream
  • 2 tsp Salt

Oatmeal Cookie Pie;

  • 1 Cup Butter, Partially Melted (220g)
  • 2/3 Cup Dark Brown Sugar (150g)
  • 1/4 Cup Brown Sugar (40g)
  • 1/4 Cup Sugar (50g)
  • 2 Large Eggs
  • 1 Tbsp. Vanilla Extract
  • 2 and 1/2 Cups Oats (225g)
  • 1 and 3/4 Cups All Purpose Flour (210g)
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 Cup Chocolate Chips (180g)
Instructions

Salted Caramel Sauce;

  • Place the butter and brown sugar in a saucepan over medium heat.
  • Allow the brown sugar to dissolve and add the milk or cream and bring to the boil for 2-3 minutes and then remove from heat.
  • Add the salt and set aside while you make the oatmeal cookie dough.
  • Preheat the oven to 180°C (350°F) and line a 20cm round pie dish or spring-form pan with baking paper and grease the sides.
  • Melt the butter and mix with the dark brown sugar, brown sugar and sugar together.
  • Mix in the vanilla extract and egg.
  • Add the flour, oats, baking soda, baking powder and chocolate chips and mix together.
  • Spread half of  the dough into the base of the prepared pan and then pour over the salted caramel sauce.
  • Blob the remaining dough over the top in as even a layer as you can and place in the oven for 25-30 minutes. The top and sides will be lightly golden but the middle will wobble slightly due to the salted caramel filling.
  • Allow to come to room temperature before slicing as the salted caramel sauce will run.