We loooooooove thumbprints- and often use our oatmeal cookies as thumbprints filled with raspberry or blackberry jam. Today we decided to put a different spin on it, and fill our oatmeal cookies with salted caramel sauce!
1 stick unsalted butter, melted
one large egg
1 Cup cane sugar (+1/4 Cup water)
1/2 Cup heavy cream
pinch of salt
1. To make the caramel sauce, combine the cane sugar and water in a pan over medium heat, swirling pan, NOT stirring, for about 15 minutes until a deep amber color is reached. Do not let it burn.
2. Turn off the burner, remove from heat, and slowly add the cream in while stirring. Stir in the salt. Let cool completely and store in jars in the refrigerator for up to one week if not using immediately.
3. Baking your cookies using the instructions on the box. When you remove them from the oven, while still warm, use the back of a spoon (or your thumb) to press a well into the middle of each cookie.
4. When cookies are cool, fill each one with some salted caramel sauce. These are best eaten the same day!