I have worked full-time as an OB nurse, 3-11 shift, for the past 36 years. This includes working every other weekend, although lately we have been quite busy and short-staffed on weekends, so we’ve all been picking up extra shifts.
However, one extra shift I refuse to pick up is my Wednesday off. I have an important task for that night — cookie baking.
My husband, Jim, and I have two mentally disabled adult sons who still live at home, and they like to have a small treat in the evening after supper. Oreos were getting old, so I decided to give them some homemade treats. I got one of my mother’s recipes from my sister and turned out some basic chocolate chip cookies.
Well, they turned out to be a huge hit — so much so that Jim said, “You have to get some of these out of here. We are all eating too many!”
I brought them to work, and struck gold there, also. One pediatrician proclaimed them “awesome” and asked if I would make some just for him. I have since turned out several different varieties of cookies, leaving some at home for my family to enjoy and taking some to work. Once, when we had been going through a particularly rough week, my sweet-toothed pediatrician saw me sitting at the desk. He raised his arms and exclaimed, “Kristina! I need cookies!” I assured him that I would have Wednesday off, and there would be cookies on Thursday.
Most recipes for salted caramel cookies that I’ve seen use cut-up caramels. This one is a little different; it employs the type of caramel sauce one enjoys over ice cream. Happy baking!
Salted caramel chocolate chip cookies
- 1 cup (2 sticks) butter, unsalted, at room temperature
- 1 cup granulated sugar
- 11⁄2 cups brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1⁄2 cup caramel sauce
- 4 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 11⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 2 tablespoons sea salt for sprinkling
- In a large bowl, cream together butter and sugars with a stand or hand mixer until combined and fluffy (about two minutes) then add in vanilla extract and eggs. Beat until combined, scrape down sides of the bowl with a spatula and pour in caramel and beat until incorporated. Scrape down the sides of the bowl with a spatula.
- Slowly add in the flour, baking powder, baking soda and salt and beat slowly until combined.
- Stir in the chocolate chips. Place dough in the refrigerator for an hour.
- Preheat oven to 350, line two baking sheets with parchment paper.
- Scoop dough with a 1 tablespoon size cookie scoop and scoop onto prepared cooking sheets. Place about 2 inches apart (I get 12 per baking sheet).
- Bake cookies for 11-12 minutes until edges are slightly golden brown (centers will be soft). Remove from oven and sprinkle with sea salt. Allow to cool on the baking sheet for three minutes, then transfer to a cooling rack and allow to cool before serving. Pour two glasses of milk or two cups of coffee and call me. I’ll be right over! ♦