These are similar in taste to florentine cookies, but much chewier! I made them by accident and fell in love.
YIELD 22-24 cookies
½ cup / 115g vegan butter (I have only tested this recipe using vegan butter, but regular butter should work too)
¾ cup / 130g brown sugar, lightly packed
¼ cup / 50g caster sugar
1 egg, lightly beaten
2 teaspoons vanilla extract
1 cup rolled oats
⅓ cup sliced almonds
3 tablespoons flour
½ bar dark chocolate, tempered or gently microwaved in 30/10/10/10 second intervals stirring between each
Preheat oven to 175C fan forced/350F and prepare a cookie sheet ith parchment paper or a silicone mat.
Melt butter and sugar in a small saucepan over medium heat.
Once melted and bubbling, remove from heat and add remainder of ingredients. Stir well until fully combined.
Scoop tablespoonfuls of the mixture onto parchment paper lined cookie sheet and slightly flatten the tops of the cookies. Make sure they are about 2 inches apart (I fit 6-8 scoops on a cookie tray/¼ sheet pan).
Bake for 7-9 minutes, or until the edges of the cookies are a medium/dark caramel color. If your oven does not heat evenly, rotate after about 6 minutes. **
Cool for 10 minutes on the tray, then using a spatula, gently remove cookies to a cooling rack.
Drizzle with chocolate and enjoy!
Store any leftover cookies in an airtight container. They will get chewier the following day so if you like very chewy caramel cookies, they will be better in the following 1-2 days.
** tip- The baking paper can be reused between batches, so I recommend having two pieces of paper cut out and rotating between batches. So while one's cooling, the other can go in the oven, then switch.