Monday, 9 December 2013

Giant Oatmeal Chocolate Chunk Coffee Caramel Cookie

Recipe from Half Baked Harvest

Giant Oatmeal Chocolate Chunk Coffee Caramel Cookie

For the cookie:186g (1 ¾ cup + 2tbsp) oats
234g (1 ½ cups) plain flour
213g (1 cup) brown sugar
¾ tsp bicarbonate of soda
¼ tsp salt
180ml (¾ cup) canola oil
2 eggs
2tsp vanilla extract
110g milk/dark chocolate, chopped
For the coffee caramel:240ml (1 cup) black coffee
266g (1 ¼ cups) brown sugar
240ml (1 cup) double cream or coconut milk
28g (2tbsp) butter
1tbsp kahlua

2 apples,
cored and sliced
pecans, for topping


1. Pre heat the oven to 180°C/ 350F/Gas 4. Grease a 10 or 12 inch cake pan or oven proof skillet.

2. To make the caramel, combine the coffee and brown sugar in a medium saucepan and boil for 5 minutes. Slowly add the cream and butter, whisking to combine. Return to the boil, reduce the heat and cook for a further 5-10 minutes, until the sauce has thickened and coats the back of a spoon. Do not allow the temperature to exceed 180C. Remove from the heat, stir in the salt and kahlua and set aside.

3. For the cookie dough, mix together the oats, flour, brown sugar, bicarbonate of soda, salt, oil, eggs and vanilla. Once combined, mix in about one cup of the chocolate chunks.

4. Transfer half the cookie dough to the prepared pan, pressing it into the pan to create an even layer. Pour about one cup of the caramel over the top of the dough and spread. Sprinkle with the remaining chocolate chunks and top with the remaining dough.

5. Bake for 20-25 minutes, remove from the oven and leave for 5 minutes before topping with the apple slices, drizzlings of the remaining caramel and pecans.

6. Scoop two tablespoon blobs of cookie dough and douse with the cinnamon sugar. Press the blobs together, shape into a ball and roll in the cinnamon sugar again, before placing on the baking sheet. Repeat with the rest of the dough, spacing each cookie 2 inches apart on the baking tray/s to make about a dozen cookies.

7. Place the baking trays in the centre of the oven and bake for 18-22 minutes, or until just set with tops about to crack. Leave to cool on the trays for a minute before transferring to a wire rack to cool completely. Store in a Tupperware for up to three days.

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