Salted Caramel Chocolate Chip Cookies
3/4 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
2 Tablespoons milk
1/2 teaspoon salt
1 Tablespoon cornstarch
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
2 cups quick oats
1 cup salted caramel baking chips
1 cup dark chocolate chips Beth used semi sweet
Morton coarse sea salt, for garnish
Preheat the oven to 375 degrees.
Beat the butter and sugars until creamy. Add the egg, vanilla, and milk and beat again.
Stir together the salt, cornstarch, baking soda, cinnamon, flour, and oats. Slowly beat into the butter mixture until everything is mixed in.
Stir in the chips. Roll into 36 dough balls. Place on a cookie sheet and bake for 7-8 minutes. Beth needed to add almost 5 more minutes---Don likes crunchy cookies!
Remove from the oven and immediately tap the tops of the cookies with a flat spatula. Let the cookies sit for 2 minutes on the cookie sheet, then remove them and place on parchment paper.
Sprinkle with coarse sea salt right away. Let cool completely. Store in a tightly sealed container.