Salted Caramel Cookies

Choc Chip Salted Caramel Cookies

Ingredients:

  • 150g Wilson’s Butter Flavoured Oil
  • 160g soft light brown sugar
  • 1 egg
  • 1½ teaspoons vanilla extract
  • 260g plain flour, sifted
  • 1½ teaspoons baking powder
  • 100g pack plain chocolate chips
  • 100g pack macadamia nuts, roughly chopped
  • 16 soft toffees
  • pinch sea salt flakes, plus more to serve (optional)

Method:

Preheat the oven to 170°C and line two large baking trays with non-stick baking paper.

Put Wilson’s Butter Flavoured Oil in a large mixing bowl and blend for 30 seconds. Add the sugar and beat for a further 3-4 mins, until fluffy and light. Stir in the egg and vanilla extract. Add the flour and baking powder and, using a wooden spoon, gradually combine to form a soft dough. Stir in the chocolate chips and macadamia nuts.

Put the toffees on a plate and scatter with the sea salt flakes. Press them on the surface of the toffees so they stick. Divide the dough into 16 pieces, then press a toffee into the centre of each. Shape the pieces into ball shapes, with the toffee enclosed in each; flatten a little. Space the 16 cookies out on the trays, allowing room to spread.

Bake for 16-18 mins, until lightly golden. Leave to cool for a few mins, but serve warm, while the caramel centres are still molten. Scatter with another pinch of sea salt, if you like.

Waffle iron with golden waffles

Celebrating Waffle Iron Day

Waffle Iron Day is here! Discover how to celebrate with sweet and savoury waffles, learn about the history of the waffle iron, and get recipe inspiration with Wilson’s Olive Oil.

Read More »

Leave a Comment

Your email address will not be published. Required fields are marked *