![]() Like This Recipe? You will absolutely LOVE my cookbooks!Ĭlick here to purchase Real Life Kosher CookingĬlick here to purchase More Real Life Kosher Cooking Never miss a new recipe! Follow me for all the updates on:įacebook| Instagram | Twitter | Pinterest If you liked this recipe, you’re also going to love:īest Ever No Margarine Chocolate Chip Cookies Nordicware Baking Sheets (my absolute favorite!) Kitchen tools you’ll need to make this recipe: If it’s good, add it to the rest of the dough! ![]() You’ll want the cookies to cool somewhat to get the full effect of the cereal. A fun trick you can use to see if a different type of cereal will work is to separate out a small amount of dough, mix some cereal into that, and bake them. While this recipe was tested and enjoyed specifically with corn flakes, another cereal with a similar shape and texture should work well instead. You’ll need to increase the baking time accordingly.Ĭan I use a different cereal instead of corn flakes? You sure can! Use 1/4 cup measuring cup to scoop out the dough. You can use butterscotch chips, which will maintain the caramel notes in the cookie, or you can use chocolate chips, which will definitely change the flavor of the cookie, but still be delicious. Note that you’ll need to bake them a bit longer if the dough is frozen.Ĭan I use something else instead of the caramel chips?Ībsolutely. Yes, you can! You can either freeze them fully baked (that’s what I do!) or you can scoop the cookie dough into balls, freeze the balls, then bake as needed. Scroll past the FAQ to get to the recipe. See here, here, here, and here for some examples! This old treasure was at the very beginning of that phase for me, so it’s extra fun for me to have dug this up, revamped it, and present it to you here today! Are you following overtimecook on Instagram yet? And while I haven’t done this much lately, I went through a long period of putting various kinds of cereals into various kinds of baked goods. ![]() Obviously I’m a fan of waffles and pancakes, but even good ol’ breakfast cereal is, in my books, a pretty amazing food. It’s incredibly chewy, with the fantastic crunch running through it.įor those of you who don’t know this about me, I LOVE breakfast food. The resulting cookie is, if I may say so myself, pretty darn perfect. This recipe was from back in 2012, before I eliminated margarine from almost all of my recipes, so I decided to give it a bit of an update and tweak the recipe a bit. But it also inspired me to go back and reshare some old recipes that I’ve published in magazines but never posted to my blog, and I decided to start with these Caramel Crunch Cookies. Going through my own archives while deliberating over which recipe to make, looking at some of the truly amazing recipes I’ve shared really inspired me to encourage all of you to go through the archives and find your new favorite. I posted a really cool hack to take these (and any other oatmeal cookies) up a hundred notches in flavor. I recently re-made and re-posted these absolutely fabulous Oatmeal Butterscotch Cookies from November of 2011(!!) on Instagram. If you’re following me on Instagram, you saw me discuss this topic. Caramel Crunch Cookies are the perfect combo of chewy and crunchy with a delicious flavor of caramel running through them!ĭo you receive the Overtime Cook newsletter? It’s full of recipes, kitchen tips and more! Click here to sign up.įor the last couple of weeks, I’ve been trying hard to educate my followers about the absolute treasure trove of recipes in the archives of this blog.
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