Bite-sized, nutty and incredibly more-ish these cookies bring together a heavenly flavour combination – caramel, peanuts and oats.

Makes
44

Preparation

30min

Cooking

30min

Skill level

Easy
By
Average: 3.1 (44 votes)
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Ingredients

  • 125 g unsalted butter, at room temperature
  • 145 g (⅔ cup, firmly packed) brown sugar
  • 1 tsp natural vanilla extract or essence
  • 1 egg
  • 1 tbsp golden syrup
  • 100 g (⅔ cup) plain flour
  • ¼ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 135 g (1¼ cups) quick cooking oats
  • 80 g (½ cup) salted roasted peanuts
  • 250 g jar dulce de leche or caramel

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 1 hour

Cooling time 30 minutes

Use an electric mixer to beat the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the egg and golden syrup and beat until well combined. Sift together the flour, baking powder and bicarbonate of soda into a medium bowl. Stir through the oats and peanuts. Add to the butter mixture and beat on lowest possible speed until just combined and a dough forms. Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll.

Preheat oven to 180°C (160°C fan-forced). Line a large oven tray with non-stick baking paper.

Roll teapoonfuls of the mixture into balls and place about 3 cm apart on the lined tray (you will have about ⅔ of the mixture left over). Bake in preheated oven for 8-10 minutes or until golden and cooked through. Cool the cookies on the tray. Repeat with the remaining mixture in two more batches.

To sandwich the cookies, spread a little of the dulce de leche on the underside of a cookie and sandwich with another cookie. Repeat with the remaining dulce de leche and cookies.

 

Note

• These cookies will keep in an airtight container in a cool spot, but not in the fridge, for up to 4 days.

 

Photography by Alan Benson. Styling by Anneka Manning. Food preparation by Tina McLeish.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,TwitterInstagram and Pinterest.

This recipe is part of our Bakeproof: Caramel.