Chocolate Caramel Oatmeal Cookies

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I love oatmeal cookies.  I love chocolate.  I love caramel.  Why not combine all 3 into an amazing cookie?  Well, I did.

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1 cup all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon coarse kosher or sea salt

3/4 cup butter, soft at room temperature

1 cup sugar

1/4 cup brown sugar

1 large egg at room temperature

1 teaspoon vanilla extract

2 1/2 cups quick cooking oatmeal

dark chocolate broken into pieces, we’re talking good chocolate – Lindt, Ghirardelli
soft caramel candy (mine was store bought, though you could make your own), chopped into tiny pieces

 chocolate caramel cookies (4)

1) Preheat your oven to 350F.  Line two baking sheets with parchment paper.

2) In a medium bowl whisk together flour, baking powder, baking soda and salt.

3) In a large bowl cream together the butter and sugars until the mixture is creamy.  Beat in the egg and vanilla followed by the flour mixture one scoop at a time.  Stir in the oatmeal, chocolate and caramel candy, mixing just until well combined.

4) Shape dough into 1/2″ balls and arrange on baking sheet leaving about 2-inches between them to allow them to spread.  Gently flatten each ball (so they are approximately 1/2 as high) with your fingertips.

5) Bake the cookies for approximately 12-15 minutes until they are are golden brown.

6) Allow the cookies to cool for 2ish minutes on the baking sheet, then gently place on a wire rack to cool completely.

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Thin & Crispy Coconut Cookies

coconut crisp cookies (66) WM

I am pretty sure that these are the best cookies that I have had in a really long time.  I’m not one for thick, cake-type cookies and these fit the bill.  They were thin, had just the right amount of crisp to them, but were still soft enough that you weren’t going to break a tooth.  They were oh so flavor-full.  Everyone loved them and they were gone in no time.

coconut crisp cookies (1) WM


  • 3/4 cup butter, softened
  • 1 1/4 cups all-purpose flour
  • 1/2 cup white granulated  sugar
  • 3/4 cup light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

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  1. Stir together the flour, salt and baking soda in a medium bowl and set aside.
  2. In another larger bowl cream together the butter and sugar until fluffy.
  3. Add the egg to the butter and sugar mixture and mix on low until combined.  Add the vanilla extract and coconut and mix until combined.
  4. Stir in a scoop of the flour mixture at a time and mix until combined.  Scrape the sides and the bottom of the bowl so that all of the ingredients are mixed together.
  5. Cover the bowl with plastic wrap and refrigerate for one hour.
  6. After an hour preheat your oven to 325F.
  7. Using a 1/4 teaspoon measuring spoon, spoon out the cookie mixture.  Roll into a ball in your hands quickly as you don’t want the dough to get too warm.  Once you have a nicely formed ball flatten between your hands and then lay on a cookie sheet.  Continue this process leaving a little bit of room between each cookie to allow them to spread. Bake the trays of cookies for 10-12 minutes until golden brown.  After the cookies have cooled slightly transfer each cookie to a cooling rack.  Place the bowl of dough back into the refrigerator between bakings so that the dough stays cold.

coconut crisp cookies (61) WMcoconut crisp cookies (35) WM