CARAMEL COOKIES!!!! [This is not a typo... these "caramel cookies" deserve to be announced. Out loud. On every given occasion...]
CARAMEL COOKIES! CARAMEL COOKIES! CARAMEL COOKIES! Okay - I'm done... for now. Indulge me for a moment, whilst I explain. As surprising as this may seem, I've never made these scrumptious delights before, but the first-time result is reason enough to rank CARAMEL COOKIES as your new favourite go-to.
Personally speaking, I've come to fancy an appeasing midnight snack (especially given these long winter nights) - and these tastebud teasers hit the spot, perfectly! Although, I feel obligated to warn you that they are quite rich... but if reason must prevail than let it be that a bit of sugar is good for the soul... and sweet tooth.
Cookies have an inherently crunchy texture (as opposed to your average biscuit), which is why I prefer them. This batch of cookies have the added benefit of being softened by a sweet and tangy center- in this case- caramel! This masterpiece needs only to be baked for approximately 9 minutes (any longer will result in a hard and tough-to-chew outcome).
Don't think twice about whippin up a batch of CARAMEL COOKIES (and announcing as such)... Trust me when I say that there'll be remnants of cookie crumbs within a matter of hours... that was definitely the case InTheMidnightKitchen.
Recipe: Caramel Cookies
14 tablespoons of butter- cubed and separated
2 cups of plain flour- sifted
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups light brown sugar
1/2 teaspoon salt
1 egg yolk
1 tablespoon almond essence
20 soft chewy toffees
Melt 10 of the cubed butter chunks in a pan, and continue stirring on a medium heat until the butter becomes dark brown (not burnt). Remove from the heat after its browned, and add the other 4 cubes and whisk them in fully to the warm butter. Then set aside.
Heat the oven to 200 degrees C, and line a flat tray with baking paper
Combine the sifted flour, baking powder, baking soda, and set aside.
Add the sugar and salt to the cooled butter and combine well.
Then add the eggs and almond essence (or any essence you prefer) to the butter mixture.
The add the flour mixture with a wooden spoon or creaming attachment on your mixer.
Take one level tablespoon of the dough, and flatten it, add the toffee to the middle. Then take another piece of dough and put it on top (almost like a sandwich), pat down the edges, and make into a ball.
Continue this way until they're all round balls, and flatten them in the palms of your hand.
Bake for about 9 minutes, but keep an eye out because longer than that they may burn or become too hard.