Crispy Caramel Oatmeal Cookies

In an earlier post, I shared my discovery of Hershey’s Kitchens Sea Salt Caramel Baking Chips. After trying the recipe suggested on the package, I felt it was time to venture out and see what else I could make with these unique chips! That's when I found this new recipe here. These cookies are brimming with a variety of flavors and textures that are sure to please both kid and adult palates alike!

Crispy Caramel Oatmeal Cookies
Yield: 4 1/2 dozen

Ingredients
1 cup brown sugar
1 cup granulated sugar
1/2 cup butter, softened
1/2 cup shortening
1 tsp vanilla
2 eggs, room temperature
2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1/4 tsp salt
1 cup sweetened shredded coconut
1 cup crisped rice cereal (I use Erewhon Crispy Brown Rice)
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 2/3 cups (10 oz pkg) Hershey’s Sea Salt Caramel Baking Chips*

*Can substitute butterscotch chips.

Directions
1. Preheat oven to 350°F.
2. In large bowl, cream brown sugar, granulated sugar, butter, shortening, and vanilla until fluffy. Add eggs; beat well.
3. Stir together flour, baking powder, and salt; gradually blend into butter mixture.
4. Fold in coconut, cereal, oats, and caramel chips.
5. Drop by rounded tablespoonfuls onto ungreased cookie sheet. (I use a small cookie dough scoop.)
6. Bake 14-16 minutes. Cool for 3 minutes; then remove from cookie sheet to wire rack.
7. Cool completely before storing in airtight container.

Recipe adapted from Simply Stacie.

Sea Salt Caramel Chip Chocolate Cookies

Here is a new product I discovered this holiday season while out shopping for my regular baking supplies: Hershey’s Kitchens Sea Salt Caramel Baking Chips. Oftentimes, these special/seasonal baking products are not gluten free, so I was pleasantly surprised to discover that these fit my dietary needs!

What better way to test drive a new product than to start with the recipe on the back of the package. These soft, fluffy cookies are the perfect combination of sweet chocolate and salty caramel!

Hopefully these sea salt caramel baking chips become a permanent fixture in the Hershey's line of baking products!

Sea Salt Caramel Chip Chocolate Cookies
Yield: 3 dozen

Ingredients
1/2 cup (1 stick) butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 eggs
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 2/3 cups (10 oz pkg) Hershey’s Kitchens Sea Salt Caramel Baking Chips

Directions
1. Preheat oven to 350°F. Line cookie sheet with parchment paper.
2. Beat butter, brown sugar, granulated sugar, and vanilla in large bowl until well blended. Add eggs; beat well.
3. Stir together flour, cocoa, baking soda, and salt; gradually blend into butter mixture, blending well.
4. Fold in caramel chips.
5. Drop by well-rounded teaspoons onto prepared cookie sheet. (I use a small cookie dough scoop.)
6. Bake 8-10 minutes, or until cookies are set. Do not overbake! Cool 2-3 minutes, then remove from cookie sheet to wire rack. Cool completely before storing in airtight container.

Recipe adapted from Hershey's Kitchens.