Gluten Free Bourbon Caramel Bliss Cookies
45 min
2 dozen
Introduction
These cookies are big, super tasty, crispy on the edges and chewy in the middle. They are gluten free, though you wouldn't know it from the taste. Rich chocolate, crunchy toffee, toasted walnuts and oatmeal are the foundation of this yummy treat. The addition of the bourbon caramel is the pièce de résistance. I use "certified gluten free" oats. Oats are gluten free, however unless the state gluten free, there is a possibility they have been processed in a plant that has contaminated them with gluten products. By looking for the "certified" label, you know you are getting a gluten free product.
Ingredients:
Cookies:
1 1/2 cups all purpose/mesure for measure gluten free flour (I use Better Batter)
1 teaspoons xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
2 1/2 cups certified gluten free old fashioned rolled oats
10 tablespoons room temperature unsalted butter
1 cup packed brown sugar (I prefer light)
2 eggs
1 teaspoon pure vanilla extract
1/2 cup ouces semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup chopped walnuts
1/2 cup toffee bits
Caramel Sauce:
1 cup sugar
1/4 cup water
1/2 T light corn syrup
1/2 cup heavy cream
1/4 cup bourbon
How to make:
Cookies:
Preheat your oven to 350°F.
In a large bowl, place the flour, xanthan gum if needed, baking soda and salt, and whisk to combine well.
In a mixer, add the sugars and butter whisk again to combine. Add the eggs, one at a time, then vanilla, and mix until the dough comes together. Spoon in the dry ingredients, slowly combining to the butter and sugar mixture. Add the oats. The dough will start to become thick.
Add the semi-sweet chocolate chips, milk chocolate chips, toffee bits and walnuts incorporating well into the dough.
Refrigerate the dogh for 30 mins.
Line the baking sheet with parchment paper or silpat.
Using a 2T cookie scoop, place the dough on the sheet, press flat so it is approximately 3/4" and bake for about 12-15 minutes, or until lightly golden brown. The cookies will still be soft to the touch, espeically in the middle.
Remove from the oven, and allow the cookies to cool on the baking sheet for 10-15 minuntes. Transfer to a wire rack finish cooling.
Caramel Sauce:
In a medium saucepan, add sugar, water and corn syrup. Bring to a boil over high heat.
Cook until the sugar is dissolved, stirring continuously.
Continue cooking, without stirring, until an amber caramel forms around the edges, about 6-8 minutes. (If the center is clear but the edges are a medium amber, which often happens with gas stovetops, remove from heat to avoid over cooking.)
Remove from the heat and carefully stir in the cream, pouring very slowly. The mixture with bubble and boil up, so be careful.
Let cool for 1 minute, then stir in the bourbon. Bring the mixture to a boil over medium heat. Cook for an additional minute, stirring continuously. Let the caramel sauce cool slightly and and thicken.
Slowly spoon and drizzle over the cookies.
Cookies are best served fresh and warm. Even better with ice cream.