The sweet and salty combination of dulce de leche and peanut butter, along with cinnamon and hearty oatmeal make these Peanut Butter Cinnamon Dulce de Leche Oatmeal Cookies totally irresistible.
Of course, we are all familiar with the necessary virtue of peanut butter in our everyday lives.
But, what is dulce de leche?
In Spanish, the words “dulce de leche” literally mean “candy of milk.”
Traditionally the treat is made by slowly boiling down sugar and milk at a low temperature until the mixture forms a thick, golden brown goo. Unlike caramel, which gets its color and flavor from the cooking of sugar, some of the browning of dulce de leche comes from the actual cooking of the milk.
Even more delectable is “Cajeta”, which is a version of dulce de leche made from goat’s milk. This is more delicate to cook – and more difficult to find if you’re a shopper rather than a baker.
One way to create dulce de leche at home (with some inherent risks to boiling a can of molten liquid) is by simmering a can of sweetened condensed milk. BUT, you can also make authentic dulce de leche at home by cooking the milk and sugar together – safer and better.
Today, it was much easier for me to purchase a can of Nestle La Lechera Dulce de Leche at the grocery store, beat it with Cinnamon Swirl Peanut Butter Spread and some butter, add a touch more cinnamon, vanilla, baking soda and powder, a pinch of salt – stir in some oats, and bake a “wham bam damn” good cookie!
Peanut Butter Cinnamon Dulce de Leche Oatmeal Cookies
Peanut Butter Cinnamon Dulce de Leche Oatmeal Cookies
10 Tbs. butter or shortening, room temperature
8 oz. Cinnamon Swirl Peanut Butter Spread
12 oz. La Lechera Dulce de Leche
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
2 cups all-purpose flour
2 cups rolled oats
Preheat oven to 375 degrees.
Cream together the butter, peanut butter, and dulce de leche until smooth and silky, using the paddle attachment on a stand mixer.
Add the baking soda, baking powder, vanilla, cinnamon, and salt. Mix well.
Once fully combined, add the flour, 1/2 cup at a time, as well as the oatmeal, in 1/2 cup batches, until well mixed.
Line baking sheets with parchment paper and scoop 1” balls spaced evenly apart on the parchment-lined baking sheets. Sprinkle with additional cinnamon, if desired.
Bake 13-14 minutes, until golden brown.
Remove from oven and cool for 10-15 minutes before dunking in chocolate milk, caramel milk, coffee, or just noshing down on for full enjoyment.
BEST. COOKIE.EVER.
