Caramel Crunch Cookies – Overtime Cook
Crunchy Caramel Cookies are the perfect combination of soft and crunchy with a delicious caramel flavor running through them! Do you receive the Overtime Cook newsletter? It's full of recipes, cooking tips and more! Click here to join. For the past few weeks, I have been trying to educate my followers on the absolute treasure […]

Crunchy Caramel Cookies are the perfect combination of soft and crunchy with a delicious caramel flavor running through them!

Do you receive the Overtime Cook newsletter? It's full of recipes, cooking tips and more! Click here to join.

For the past few weeks, I have been trying to educate my followers on the absolute treasure trove of recipes in the archives of this blog. If you follow me on Instagram, you've seen me discussing this topic. I recently remade and reposted these absolutely fabulous Oatmeal and butterscotch cookies from November 2011 (!!) on Instagram. I posted a really cool hack to take these (and all the other oatmeal cookies) up to a hundred notches in flavor. You can read about it here.

Browsing through my own archives while thinking about which recipe to prepare, looking at some of the really amazing recipes I have shared, really inspired me to encourage all of you to go through the archives and find your new favorite. But it also inspired me to go back and share old recipes that I published in magazines but never published on my blog, and I decided to start with these crunchy caramel cookies. This recipe was from 2012, before I eliminated margarine from almost all of my recipes, so I decided to update it and tweak the recipe a bit. The resulting cookie is, if I may say so myself, really perfect. It's incredibly mellow, with the fantastic crunch running through it.

For those of you who don't know about me, I LOVE the breakfast food. Obviously, I'm a fan of waffles and pancakes, but even good breakfast cereal is, in my books, a pretty amazing food. And while I haven't made a lot of it lately, I have spent a long time putting various types of cereal in various types of baked goods. See here, here, here, and here for some examples! This old treasure was at the very beginning of this phase for me, so it's great fun for me to have unearthed, remodeled and presented it to you here today!

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Some FAQs:

Scroll through the FAQ to access the recipe.

Can I freeze these cookies?

Yes you can! You can either freeze them fully cooked (that's what I do!) Or you can scoop up the cookie dough into balls, freeze the balls, then bake them as needed. Note that you will need to cook them a little longer if the dough is frozen.

Can I use something else in place of the caramel chips?

Absolutely. You can use butterscotch chips, which will keep the caramel notes in the cookie, or you can use chocolate chips, which will definitely change the flavor of the cookie, while still being delicious.

Can I make giant cookies out of them?

You certainly can! Use 1/4 measuring cup to remove the dough. You will need to increase the cooking time accordingly.

Can I use a different cereal instead of corn flakes?

While this recipe has been tested and liked specifically with corn flakes, another cereal of a similar shape and texture should work well. A fun trick that you can use to see if a different type of grain will work is to separate a small amount of dough, mix in some grain in it, and cook it. You will want the cookies to cool down a bit to get the full effect of the cereal. If it's good, add it to the rest of the dough!


Crunchy Caramel Cookies

Author:

Serves: 3½ dozen cookies

Ingredients

  • 1 cup of oil
  • ½ cup) sugar
  • 1 cup of brown sugar
  • 2 eggs
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ½ teaspoon of sea salt
  • 1½ teaspoon vanilla extract
  • 2 tablespoons of cornstarch
  • 2¼ cups of flour
  • 1 cup of caramel crisps (butterscotch crisps work too)
  • 2 cups of corn flakes

Instructions

  1. Preheat the oven to 375. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with a paddle, beat together oil, sugar, brown sugar and eggs on medium speed until combined and creamy.
  3. Add the baking soda, baking powder, salt, vanilla and cornstarch. Beat well to combine.
  4. Set the blender speed to low. Gradually add the flour and stir until just incorporated.
  5. Add the caramel chips and corn flakes and stir gently until just combined.
  6. Use a medium 1 tablespoon cookie scoop to scoop out the dough on the prepared baking sheets.
  7. Bake for about 9 minutes, until tops are set and cookies begin to turn golden.

Plan ahead:

  1. These cookies freeze well in an airtight container.

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The kitchen utensils you will need to prepare this recipe:

Nordicware baking sheets (my absolute favorite!)

OXO Medium Cookie Spoon

If you liked this recipe, you will also love:

Best Ever No Margarine Chocolate Chip Cookies

Orange Glazed Orange Cookies

pumpkin and butterscotch cookies

Pretzel Wrapped Chocolate Cookies

Do you like this recipe? You will love my cookbooks!

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Thanks for stopping by! If you enjoyed this post - and some of my older posts - I'd love to hear from you about any new recipes you've discovered here and tried recently! - Miriam

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Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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