Molten Caramel Chocolate Oatmeal Cookies

• Pasta & Grains

  • 1 1/2 cups Oats, old fashioned

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 1/2 cups Flour, white
  • 1/3 cup Milk chocolate chips
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Dairy

  • 2/3 cup Butter, unsalted

• Other

  • Rolos (2 per cookie

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the flour, oats, brown sugar, baking soda, and salt.
• Melt the butter and combine along with the vanilla extract.
• Stir everything together until a thick dough forms. You may need to knead the mixture with your hands.
• Place the dough in the fridge while you unwrap the caramel-filled chocolate candies.
• Flatten the dough in your hand and press two caramel-filled chocolates into the center of the cookie. Press the edges up around the candies and completely seal into a large cookie. Make sure none of the caramel-filled chocolates are exposed or it will leak out during baking.
• Bake for 9-12 minutes. Slightly underbaking these is the BEST! It lends a softer cookie with melted and gooey caramel. Overbaking these makes the caramel harden when cooled.
• I pulled out the cookies generally at 9 minutes, allowed them to sit on the cookie sheet for another 2-3 minutes, and then transferred to a cooling rack to allow them to harden up a bit.
• To top with chocolate, combine the chocolate chips and vegetable oil in a microwave safe bowl. Microwave for 30 seconds, stir for 15 seconds, and then microwave for bursts of 15 seconds until completely melted.
• Take a spoon and dip it in the melted chocolate. Run the spoon from left to right over the cookies to get the chocolate drizzle.