Comments on: Salted Caramel Oatmeal Cookies

By: Patricia @ ButterYum

Patricia @ ButterYum — Tue, 03 Jun 2014 00:52:26 +0000

To Connie – I took the photo of the cookies pictured, and I baked them. Also, the recipe does not call for dark brown sugar. Here are some suggestions that will contribute to a successful results: 1) use an oven thermometer to ensure your oven is calibrated properly. 2) use commercial-weight cookie sheets lined with silicone baking mats. 3) make sure cookie sheets are completely cool before placing cookie dough on them. 4) cookie sheets should be baked in the center of the oven. 5) be sure every cookie is the same size so the whole batch bakes evenly. 6) check package of caramel bits to be sure they’re fresh (soft). 6) properly softened butter should look like a chilled stick of butter, but squish easily when pressed – if it looks greasy or separated, it has become too warm and your cookies will probably spread too much as they bake.

By: Connie

Connie — Sat, 31 May 2014 21:58:16 +0000

These cookies bake up nothing like the picture. Even if you pull them out way early, they turn out very dark brown and the Carmel is either hard (my early batch that I baked the full time) or very sticky ( when I pulled them out much earlier). With only dark brown sugar in them, I am not surprised. Just wonder where the picture came from that shows these light brown and raised in the center. Mine spread way out. Kind of disappointing.

By: lmgordontx

lmgordontx — Wed, 28 May 2014 18:18:28 +0000

These are so good. Everyone in my house loved them. Next time I probably will not use the entire bag of caramel bits.

By: beverlyb

beverlyb — Mon, 28 Apr 2014 18:45:34 +0000

Hi Patricia, these cookies look delicious. I am adding to my recipe box right now! I have a real weakness for homemade cookies and these are different from anything I have tried. But, I will be making them very soon. Thanks for sharing.