- 1 ½ cups unsalted butter, room temperature
- 1 cup sugar
- 2 cups brown sugar
- 2 eggs
- 1/2 tsp baker’s extract
- 1/4 cup water
- 2 cups flour
- 3 cups old-fashioned oats
- 1/4 tsp baking soda
- 1/4 tsp pink Himalayan sea salt
- 1/4 tsp cinnamon
- 12 oz salted caramel chips
- 1/4 cup bourbon smoked sugar
Line baking sheet with parchment or silpat. In bowl of electric mixer, beat butter and sugars until well combined. Break eggs in small bowl and add to mixer with the extract and water. Beat until combined.
Measure flour, oats, baking soda, salt, cinnamon into a bowl and add to mixer. Beat on low speed until combined, then add the chips.
Use the large scoop to form into balls (18 – 100 g) and place on parchment-lined sheet pan. Wrap in plastic wrap and freeze for up to 1 month.
Preheat oven to 350 F. Sprinkle with bourbon smoked sugar. Bake for 16 minutes or until lightly brown. Rotate after 8 minutes.