Yesterday (well, today as I write this, yesterday as you read this) was moving day! All I can say is thank goodness we hired movers and thank goodness they were so patient with the obstacle course that is my new apartment (technically condo) complex! I also have to say thank goodness for thefantastic friends I’ve made through blogging! Today my guest poster is Jessica, from My Baking Heart. Just a few weeks ago I participated in a virtual wedding shower in her honor. Her wedding is just around the corner so I can’t tell you how lucky I feel that she made time to guest post for me! Just another example of how amazing she is! If your looking for more examples of her amazingness just check out this Chocolate Cinnamon Bread, these Pumpkin Spice Banana Bread Muffins, or these Chile-Cheese Chicken Enchiladas! Thanks so much, Jess! These cookies look and sound delicious!
Happy Friday, Sunny Side Up readers! Another Jessica here, from My Baking Heart! What an super honor it is to guest post for my sweet friend today. Besides the fact that she has the most amazing name on the planet, she’s one of the sweetest gals I’ve ever had the pleasure of meeting and I’m so happy that she and Jesse are back in the states!
Since she’s driving cross-country at the moment, I baked up a batch of these ‘Caramel Oatmeal Chewies’ for you to enjoy. They’re a perfect little treat for the cooler temps, changing colors and every little loveliness that Fall encompasses. Although, I believe they’re the best straight from the oven (with those tiny melting bits of caramel), they’re still pretty great warmed up in a microwave for the next morning’s breakfast. Grab a cup of joe and a plate full of these and you’ll be in heaven!
Source: My Baking Heart
1-3/4 c old-fashioned oats
1-1/2 c + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/4 tsp Kosher salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 c unsalted butter, at room temperature
1/3 c dark brown sugar, packed
1/4 c skim milk
1/2 c caramel baking bits
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside. In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon and nutmeg; set aside.
In a separate bowl and using a hand mixer on medium speed, beat together the butter and brown sugar until well blended. Beginning and ending with the dry ingredients, add flour mixture alternating with milk to batter and mix on low speed just until combined after each addition. Next, fold in the caramel baking bits.
Drop by rounded spoonfuls onto the prepared cookie sheets and bake for 10-12 minutes, or until cookies are golden brown. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool a bit more. These are best eaten within several minutes after removing from the oven