Salted Caramel Oatmeal Cookies

Do you belong to the salted caramel fan club?  If you do, this recipe for Salted Caramel Oatmeal Cookies will not disappoint.  They're crazy good.   

Items used to make this recipe:

(affiliate links)

• caramel bits https://amzn.to/3SAN1np

• pure vanilla extract https://amzn.to/3II6mOo

• Maldon flaked salt https://amzn.to/2SQip4F

• #50 scoop https://amzn.to/3KP3wsQ

• half sheet pan/silpat/cooling rack set https://amzn.to/2LhNx93

• pro stand mixer https://amzn.to/2WjHS8U

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Salted Caramel Oatmeal Cookies

makes 6 dozen cookies (#50 scoop)

Printable Recipe

Ingredients

• 16 tablespoons unsalted butter, softened

• 1 1/2 cup brown sugar

• 2 eggs

• 1 teaspoon pure vanilla extract

• 1 1/2 cups all purpose flour

• 1 teaspoon fine salt

• 1 teaspoon baking soda

• 3 cups rolled oats

• 11-ounce package caramel bits

• coarse or flake sea salt

Directions

1. Preheat oven to 375F.

2. In the bowl of a heavy duty stand mixer, cream butter and brown sugar.

3. Add eggs and vanilla; mix well.

4. Add flour, salt, and baking soda; mix well.

5. Stir in the oats and caramel bits.

6. Use a #50 cookie scoop to portion 12 cookies per silpat lined sheet pan and flatten slightly.

7. Sprinkle with a few flakes of coarse salt.

8. Bake for 10-12 minutes or until they begin to turn golden around the edges.

9. Allow cookies to rest on sheet pan for a few minutes before removing.

10. Cookies are best served slightly warm.

11. Store in an airtight container.

Ham and Cheese Grits Casserole

I have to go on the record and tell you there are some food items out there that I avoid purchasing at all costs - things like egg substitute, cool whip, bricks of orange goo masquerading as cheese - you get the idea.  But recently my dearest friend convinced me to give this recipe a try despite the fact that it contains a couple of the ingredients I try to avoid.  So I went to the grocery store to get what I needed and made the recipe to see if it was as good she reported.  I can honestly say, it's really delicious.  I think this would be an excellent brunch dish.  

So, so good!!

Items used to make this recipe:

(affiliate links)

• 7x11 casserole dish https://amzn.to/3o0FkcT (single recipe)

• 9x13 casserole dish https://amzn.to/3fBvSak (1.5x recipe)

• 11x15 casserole dish https://amzn.to/3g1BwDV (double recipe)

• quick-cooking grits https://amzn.to/3GaVXZM

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Ham and Cheese Grits Casserole

Printable Recipe

Ingredients

• 3 cups chicken stock (try my homemade)

• 1 cup quick-cooking grits

• 1/2 cup southwestern-style egg beaters

• 5 ounces velveeta, cubed (or processed American cheese)

• 1/4 cup milk

• 2 tablespoons butter

• 1 1/4 cups cubed fully cooked ham

• 3 scallions, chopped

• 1/4 teaspoon kosher salt

• 1/4 teaspoon garlic powder

• 1/4 teaspoon ground black pepper

• 1/8 - 1/4 teaspoon crushed red pepper flakes (or to taste)

• 3/4 cup shredded cheddar cheese

Directions

1. Preheat oven to 350F.

2. In a large heavy-bottom pan, bring chicken stock to a boil; slowly add grits and stir well to break up any clumps.

3. Reduce heat to medium-low and cover; cook for about 5 minutes, stirring occasionally.

4. Remove from heat and stir a small amount of the grits into the egg beaters, then pour the egg beaters into the saucepan; mix well.

5. Add processed cheese, milk, and butter; stir until the cheese melts.

6. Stir in the ham, scallions, and seasonings; mix well.

7. Pour mixture into a greased 7x11 casserole dish; top with cheddar cheese.

8. Bake uncovered for 35-40 minutes, or until the edges are golden brown and the cheese melts.

9. Let stand for 10 minutes before serving. Makes 6-8 servings.

Notes

• For a 9x13 casserole dish, multiply the recipe by 1.5.

• For an 11x15 casserole dish, multiply the recipe by 2.

adapted from Taste of Home