World's Greatest Cookies (aka Salted Caramel Chocolate Peanut Oat Cookies)
A crispy oat cookie, topped with peanuts, salted caramel and dark chocolate
Serves: 16
For the cookies:
  • 2 sticks, minus 1 tbsp (210g) butter, soft
  • ½ cup (100g) caster sugar
  • ¼ cup (110g) brown sugar
  • 1 egg
  • 1 tsp vanilla bean paste or extract
  • 1 cup (150g) plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2½ cups (250g) oats
For the caramel filling:
  • ½ cup (100g) caster sugar (or regular white sugar)
  • ¼ cup (60ml) cream
  • ½ stick (50g) butter
  • 1 cup roasted, unsalted peanuts
  • 1 tsp sea salt
To top:
  • 2 oz (50g) dark chocolate, melted
  1. Preheat the oven to 180C/350F and line two baking sheets with baking paper.
  2. Place the butter and both sugars into a large mixing bowl, and beat until light and creamy.
  3. Add in the egg and vanilla and beat again until light, creamy and combined.
  4. Add the flour, baking powder, salt and oats and stir until everything is combined in a soft sticky dough.
  5. Roll the dough into 16 pieces (just under 2 tbsp per ball), and space them out on the trays, with at least 5 cm/2inches between them. Flatten each ball gently, with your fingers.
  6. Bake for 10 minutes, and then remove from the oven, and using a rounded metal spoon (I used a tbsp measure) make an indent in the centre of each cookie.
  7. Place back in the oven and bake for a further 5-8 minutes, or until golden brown. Leave to cool completely on the trays - they will crisp up as they cool.
  8. To make the filling, place the sugar, and two tablespoons of water into a heavy bottomed, medium saucepan over a medium heat.
  9. Cook, without stirring, for 5-8 minutes, or until a dark golden caramel is formed. Remove from the heat, and carefully add the cream and butter - watch out for steam.
  10. Let the pan bubble up, and then stir gently and carefully, until the butter melts. Some of the caramel may seize up, but that's ok.
  11. When the butter is melted, place the pan back on the heat, and bring up to a bubble, stirring to combine everything. Cook for about 2 minutes, or until the caramel thickens slightly. Stir through the peanuts and salt, and leave aside to cool completely.
  12. To assemble the cookies, divide the cooled peanut caramel between the indents in the cookies, and then spatter over the dark chocolate. Store in the fridge.
Recipe by The Sugar Hit at