Coconut Oatmeal Cookies with Caramel Drizzle

Coconut Oatmeal Cookies with Caramel Drizzle

Yeah, these are as good as the title. 

I wouldn't classify myself as a coconut fan but these were so good. 

This recipe is from a cookbook called "Eating in the middle' by Andie Mitchell

Ingredients

1 1/4 cup flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups old fashioned oats

1 cup walnuts (I don't like nuts in my cookies so I didn't put them in)

1 cup sweetened shredded coconut

1 bag mini chocolate chips

10 Tbsp softened butter

1 1/4 cup baked brown sugar

1 large egg

2 tsp vanilla extract

Caramel Sauce:

12 soft caramels unwrapped

2 Tbsp heavy cream

Directions

Preheat oven to 350 degrees. In a medium bowl combine chocolate chips, oats, coconut and nuts if you are using. Set aside.

In mixer beat butter and brown sugar until smooth, about 3 minutes. Add egg and vanilla, mix until incorporated. Then add flour, baking powder, baking soda and salt. Mix until combined. Slowly add oat mixture. 

Scoop 2 tablespoons of dough for each cookie on to the a baking sheet. Using your hand slightly flatten the balls. Bake for 12-15 minutes. Until the edges are crisp but the centers are still soft and underdone. Transfer to a wire cooling rack and let cool completely. 

I like to put tin foil under the cooling rack for easy clean up after the caramel drizzle. 

To make caramel sauce microwave the caramels and heavy cream until melted 1-2 minutes stirring after every 30 seconds. 

Drizzle over cookies.

 Let cook completely.