Finally you say…so after teasing you and badgering you with pictures and descriptions on both Facebook and Twitter, promising to post it for you over the weekend, here it is. This was a wonderful, wonderful way to eat some healthy for you as in oatmeal cookies and junk them right up but in a very, very good way!
Now, there are several steps to making this and they look complicated but they really aren’t. I would think that if you really wanted to you could use the ice cream caramel syrup that they sell in the grocery store but if you make this caramel syrup you will be able to make caramels with the leftovers! I actually had the leftover caramel syrup and the frosting from the Caramel Cake that I made for one of my gf, Kathy, last week!
CARAMEL SYRUP (Shuna Fish Lydon of Eggbeater)
2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.
When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.
Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}
Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.
Once you have the caramel cooked you can go ahead with the frosting once it has cooled.
CARAMELIZED BUTTER FROSTING (Shuna Fish Lydon of Eggbeater)
- 12 tablespoons unsalted butter
- 1 pound confectioner’s sugar, sifted
- 4-6 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 2-4 tablespoons caramel syrup
- Kosher or sea salt to taste
Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
Pour cooled brown butter into mixer bowl.
In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.
Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light
The cookies I made to go with this are the really simple and straight forward. I took the one from the top of the Quaker Oats can and just omitted the raisins. I wanted to other flavors messing with the frosting!
Oatmeal Cookies (adapted from the lid to the Quaker Oats canister)
- 1/2 pound (2 sticks) margarine or butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 3 cups Quaker Oats (quick or old fashioned, uncooked)
Heat oven to 350°F.
In large bowl, beat together margarine and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to margarine mixture; mix well. Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
I really can’t say enough about these cookies. They should sell these everywhere…hey I should sell these everywhere!!! Incredible flavor combination that should be repeated and repeated!
As Always…
Happy Entertaining!!!
Judy
www.nofearentertaining.com
