When you run a blog for almost six years, you make and post a lot of recipes. A lot of them. I still have plenty of ideas based on my imagination that sometimes runs wild and bookmarks, cookbooks, and recipes torn out of a variety of sources I have collected over the years.
The other day, I came up with what I thought was a really cool idea for this week’s Sunday Supper: oatmeal raisin snack cake. It sounds good, doesn’t it? Easy to make, serves a crowd, full of all the comforting flavors of childhood, but in a slightly different form that will interest people.
I Googled it to see if anyone else had made such a fun and unique creation. It turned out a few people had.
I had made an oatmeal raisin snack cake.
And it wasn’t that long ago.
I know sometimes I’m overwhelmed by life and anxiety, an ever growing to do list and a news media that won’t shut up about the flu epidemic *shudder*, but this is too much. I didn’t remember, genuinely did not remember, I had made such a cake.
I remember that cake. Now. It was good. Go check it out. And it all starts with a cake mix, so it’s insanely easy.
It was back to the drawing board, so I headed to my bookmarks and found Peanut Butter and Caramel Stuffed Cookies. I thought they sounded and looked good, crowd pleasing, and easy to make. And I was right. These came together in a flash and turned out perfectly.
Best served slightly warm (feel free to bake ahead and pop in the microwave for a few seconds), these buttery oatmeal cookies have a crackly crust and chewy interior with gooey caramel hiding in the middle, peanut butter on top, and a sprinkle of crunchy sea salt to finish. They are anything and everything I ever wanted in a cookie.
I don’t think I’ll forget about these.
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- 1 stick unsalted butter, melted
- ½ cup granulated sugar
- 2/3 cup packed dark brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 ¼ cup all-purpose flour
- ¾ cup old fashioned oatmeal
- ½ teaspoon baking powder
- 12 caramel squares (I used cocomels)
- 12 tablespoons creamy peanut butter (I used Jif Natural)
- 1 teaspoon flaky sea salt
- Place the melted butter in a bowl. Stir in the sugars, egg, and vanilla. Add the flour, oatmeal, and baking powder. Stir until combined. Form into a ball in the bowl and refrigerate for 20-30 minutes, until firm.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment. Divide the dough into 12 equal balls. Place a caramel in the center of each cookie ball and wrap the dough around it, leaving the top open. Place a tablespoon of peanut butter on top of each caramel stuffed cookie. Sprinkle with sea salt and bake about 15 minutes, until light golden brown.
- Serve warm or store in an airtight container for up to 5 days. Cookies may also be frozen, wrapped in parchment and foil and placed in an airtight container for up to 3 months. Reheat in the microwave in 30 second increments until warm and gooey.
Additional chilling time is necessary
Recipe adapted from Bakeaholic Mama
Don’t forget to check out the other Sunday Supper recipes! Thanks to Em for managing this event!
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SWEET SUPER RECIPES
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The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.