This week's oatmeal cookies are my twist on the chocolate-coconut-caramel deliciousness that is the Samoa/Caramel Delight. Toasted coconut and toasted oatmeal give a rich, nutty flavor, and a Rollo candy nestled into the middle of each cookie provides a gooewy burst of chocolate and caramel. My ultrasecret ingredient adds that special sumpin'-sumpin'. And a final dusting of coconut crisps up in the oven and adds a wonderful crunch and sweetness. Makes about four dozen cookies.
2 sticks butter
2 cups dark brown sugar
1 egg + 1 egg yolk
1/3 cup caramel sauce
1/4 cream of coconut
1 tablespoon vanilla extract2 teaspoons coconut extract
4 cups toasted oatmeal
2 1/2 cups toasted coconut
1 cup finely ground graham crackers
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Filling & Topping
48 unwrapped, frozen Rollo candies
2 cups coconut
- In your Kitchen Aid or a large mixing bowl, cream together the creamables: the butter and brown sugar
- In a small bowl, combine the wet ingredients: the egg and egg yolk, caramel sauce, cream of coconut, and vanilla and coconut extracts. Whisk together the wet ingredients and add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Preheat oven to 350º.
- Shape dough into balls--about 2 tablespoons each. Using your thumb, poke a hole into each dough ball and insert a Rollo candy. Roll between your hands until round and the holes are sealed. Then roll dough balls in coconut for a light coating, pressing lightly so that the coconut sticks to the dough.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until edges of cookies spring back to the touch. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.