1. Oatmeal cookies with caramel – I like your thinking. I have never made oatmeal cookies but after reading your trials with them, I am a little worries (since someone I know just requested oatmeal cookies) so I hope it all turns out well! I think this is the perfect recipe to start with.

    • You can always chill the dough for 30-60 minutes before baking, if you’re worried. It seems that warmth is the culprit when cookies spread too much. Though over-baking doesn’t help. This is definitely a delicious recipe to go with. Good luck!

  2. Anything with caramel is okay in my book! I have frozen oatmeal cookies before, and I don’t think there was any real noticeable difference in the texture. Of course, I may have just eaten them to fast to even notice, but that’s me. 🙂

    • Good to know! Ever since I was a kid, I remember my family being against freezing oatmeal cookies, so they were always the last ones we made before assembling cookie trays for Christmas. Maybe I’ll stash a few in the freezer and run a test. Then again, I’m still afraid of losing a few, they’re so good! 😉

  3. 5 stars
    I just made these, and they are awesome! I refrigerated the dough before and in between batches and didn’t have any problems with spreading. Now the trick will be to keep not eat them before tomorrow night’s cookie exchange! 🙂

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