Being a flight attendant, there are a lot of things that come with the job that I never would have thought of before. One of those things are flight delays. We literally sit around either on the airplane or in the airport just waiting… We do a lot of “airport appreciation.” San Francisco has to be one of the worst airport with delays because of the heavy low fog that likes to roll around.
By the way, don’t get mad at the flight attendants or gate agents for weather delays. We have no control over that. If there’s a crazy storm and airport traffic control has stopped planes from landing, it’s not our fault. Taking your anger out on us for your delayed flight isn’t going to solve anything. Just saying.
My crew and I did a lot of “airport appreciation” last week and these cookies helped us get through it. I brought over two dozen of these cookies with me on the trip and the pilots alone ate half.
Homemade oatmeal cookies are better than monogamous airport food, I guess.
I’d definitely recommend using a silicone mat for these cookies since the caramel tends to stick to the pan if you don’t. I used one from BrightSpring and it worked like a charm. Nothing stuck to the mat or the pan and the cookies slide right off. It fit my baking sheet like a glove and the clean up was even easier.
You can find more information about BrightSpring bakeware here.
I love using the caramels bits from Kraft because they remain soft and won’t chip your tooth after baking. Here’s to another great oatmeal cookies recipe from Six Sisters Stuff!
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups quick or old-fashion oats, uncooked
- 1 package Kraft Caramel Bits
Directions
- Preheat oven to 350 degrees.
- Cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in the flour, baking soda, cinnamon and salt. Fold in oats and caramel bits.
- Drop by rounded tablespoons onto baking sheets lined with parchment paper or a silicone mat.
- Bake for 10-12 minutes.
I was sent product to review, but the opinions expressed are my own.
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