Wednesday, December 15, 2010

Oatmeal Dulche de Leche Cookies

I saw this recipe on Pleasant Home. It was created by Robin at All Things Heart & Home and shared for the recent Christmas Cookie Exchange on Pleasant Home. I bookmarked it right away and new that this recipe would haunt me until I made it. The cookies are very rich, so you can't eat too many (unless you want to go into sugar shock). And I just realized I forgot to count how many cookie-sandwiches this was at least 3 dozen maybe 4.

You will need one jar of marshmallow creme and a can of dulche de leche:
The dulche de leche can be found in the Hispanic section of your grocery store. To make the marshmallow creme easier to spread, put it in the microwave for 10 seconds and stir.

The cookies spread out a lot. I used my smallest cookie scoop, but you can use a rounded teaspoonful if you don't have one. Slightly flatten the dough so it spreads evenly while baking:

When the cookies are cool, you will spread a little caramel on one cookie and a little marshmallow creme on another and then press them together:
Don't use too much marshmallow creme or it will ooze out and make a big mess.

For the chocolate drizzle, you melt chocolate chips in the microwave. I found the least messy way to do the drizzle is to put the Ziploc bag inside a cup, folding the excess over the sides and then pour the chocolate in:

Then you can twist it, snip off the corner, and squeeze with very little mess:

I suggest leaving the cookies on the wire rack, but put a piece of wax paper or some paper towels underneath to catch any drips. If you need the chocolate to harden quickly, just pop 'em in the fridge for 15 - 20 minutes.

from All Things Heart & Home

1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
3 cups old fashioned oats

1 jar marshmallow creme
1 can dulche de leche
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease or line cookie sheets with parchment paper. Cream together butter and both sugars. Beat in the eggs, one at a time. Add vanilla. Blend in flour and baking soda. Add oats. Drop dough by rounded teaspoonfuls 2 inches apart, slightly flatten with fingers, and bake for 9-11 minutes or until golden brown. Allow to cool on cookie sheet 2-3 minutes before removing to wire rack.

When cookies are cool, make sandwiches by spreading a teaspoon of caramel on one cookie and a teaspoon of marshmallow creme on another. Press cookies together.

In a small microwave-safe bowl, heat chocolate chips for 20 seconds. Stir. Heat for 10 seconds more, then stir again until completely smooth. Pour chocolate into a freezer-weight Ziploc bag, snip corner, and drizzle chocolate over cookies. Allow chocolate to firm up. Can be put in fridge to firm. Store in an airtight container.

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