Salted Caramel Gingerbread Oatmeal (Printable Version)
Spiced gingerbread cookies with oats and a smooth salted caramel cream filling.
# Ingredients Required:
→ Dry Ingredients
01 -
120 g rolled oats
02 -
190 g all-purpose flour
03 -
5 ml baking soda
04 -
5 ml ground ginger
05 -
5 ml ground cinnamon
06 -
2.5 ml ground cloves
07 -
1.25 ml salt
→ Dough
08 -
113 g unsalted butter, softened
09 -
110 g packed brown sugar
10 -
50 g granulated sugar
11 -
1 large egg
12 -
80 ml molasses
13 -
5 ml vanilla extract
→ Filling
14 -
113 g unsalted butter, softened
15 -
125 g powdered sugar
16 -
60 ml salted caramel sauce
17 -
5 ml vanilla extract
18 -
Pinch of sea salt
# Guide to Cooking:
01 -
Preheat oven to 175°C and line baking sheets with parchment paper.
02 -
In a bowl, whisk together rolled oats, flour, baking soda, ground ginger, cinnamon, cloves, and salt.
03 -
In a separate large bowl, cream softened butter with brown and granulated sugars until light and fluffy.
04 -
Beat in egg, molasses, and vanilla extract until fully combined.
05 -
Gradually add dry ingredients to wet mixture, stirring until just combined without overmixing.
06 -
Drop tablespoon-sized dough balls onto prepared baking sheets, spacing approximately 5 cm apart.
07 -
Bake for 10-12 minutes until edges are firm and centers are set.
08 -
Remove from oven and transfer cookies to wire racks to cool completely.
09 -
Beat softened butter until creamy; gradually add powdered sugar, salted caramel sauce, vanilla extract, and a pinch of sea salt. Continue beating until smooth.
10 -
Spread a generous layer of filling onto the bottom of one cookie and sandwich with another cookie. Repeat with remaining cookies.
# Extra Suggestions:
01 -
Allow cookies to cool completely before assembling to prevent filling from melting.