A Twist on Tradition
Before Valentines, take time to read “True love starts in the kitchen“… with Chef Anne from Lewis Ginter Botanical Garden, highlighted in Richmond Times-Dispatch! Sink your teeth into these Valentines Day foods with a makeover.
Salty Caramel & Pecan Oatmeal Cookies
Yields (about) 48 cookies
1c butter, softened
1c granulated sugar
1c packed dark brown sugar
1t salt
1t baking powder
½t baking soda
2 eggs
2t vanilla
1½c all-purpose flour
3c rolled oats
11oz package caramel baking
1c pecans, coarsely chopped
coarse sea salt
1. Preheat oven to 350°F
2. In mixer, beat butter on medium for 30 seconds
3. Add both sugars, 1t salt, baking powder, cinnamon, baking soda; beat until combined
4. Beat in eggs & vanilla; then flour
5. Stir in oats, caramel bits, & pecans
6. Using small scoop, drop 1½” mounds of dough, 2″ apart on parchment lined cookie sheet
7. Sprinkle “sparingly” with sea salt
8. Bake for 11-12 mins, until edges light brown
Salty Caramel & Pecan Oatmeal Cookies
Yields (about) 48 cookies
1c butter, softened
1c granulated sugar
1c packed dark brown sugar
1t salt
1t baking powder
½t baking soda
2 eggs
2t vanilla
1½c all-purpose flour
3c rolled oats
11oz package caramel baking
1c pecans, coarsely chopped
coarse sea salt
1. Preheat oven to 350°F
2. In mixer, beat butter on medium for 30 seconds
3. Add both sugars, 1t salt, baking powder, cinnamon, baking soda; beat until combined
4. Beat in eggs & vanilla; then flour
5. Stir in oats, caramel bits, & pecans
6. Using small scoop, drop 1½” mounds of dough, 2″ apart on parchment lined cookie sheet
7. Sprinkle “sparingly” with sea salt
8. Bake for 11-12 mins, until edges light brown
