For this food blogger, and a dozen or so others, it is Leftover Club time. That’s when we exchange some non-perishable leftover goodies with a designated partner. This month I was matched up with Laura from The Spiced Life and it seemed appropriate to put something together with just a touch of spice.
I hope you took me seriously when I mentioned in a previous post that I was burning through the issues of Cuisine at home magazine that had been generously gifted to me. I put together some really tasty s’more cookies and more recently some caramel corn whoopie pies from this awesome cooking magazine.
The combination of caramel and chai tea in an oatmeal base cookie sounded both intriguing and dreamy to me and with a Leftover Club Partner who runs a blog called The Spiced Life, this seemed like an obvious choice for this month’s exchange.
I’ve never worked with hot caramel before. Please heed my warning when I tell you it is not for child’s play! My upper lip is almost healed, a week after the fact. I never was one to be able to resist a warm cookie fresh from the oven. In the case of these babies, a warm cookie means unbelievably hot caramel.
Oatmeal-Chai Caramel Cookies
- 2 cups all-purpose flour
- 3 double-spice chai tea bags sch as Stash brand (about 1 tablespoon tea leaves)
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 sticks 1 cup unsalted butter
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups old fashioned rolled oats
- 1 bag 11 oz. caramel bits
- Preheat oven to 350 degrees F.
- Line baking sheets with parchment paper.
- Whisk together flour, tea leaves, baking soda, and salt.
- Cream butter, sugars, eggs and vanilla in a large bowl. Beat until light and fluffy.
- Beat in flour mixture.
- Add oats and caramel bits, mix thoroughly.
- Scoop dough with #30 scoop (about 2 tablespoons) onto prepared baking sheets.
- Bake cookies until golden brown but until still moist beneath cracks, about 15 minutes.
- Let cookies cool on baking sheets 3 t-5 minutes then transfer on rack to cool.