This weekend’s kitchen project was making Sofia’s Dulce de Leche Oatmeal Cookies as a little welcome gift for my parents. I had forgotten how finicky these cookies can be. Making them takes quite a bit of care and patience. Don’t, like I did, decide to write a blog post while they’re in the oven or you’ll end up with burnt cookies. Thankfully you have to make these in batches so if you burn one you’re not in that much trouble.
As I mentioned in my post last week about making dulce de leche, this recipe is adapted from chef Rafael Palomino’s Viva la Vida cookbook. The recipe is by his co-author Arlen Gargagliano who named the cookies after her daughter Sofia. The cookies are thin, crispy and slightly chewy in the middle. Make some and pack them up as a gift. I think you might like them.
Here’s the recipe.
Sofia’s Dulce de Leche Oatmeal Cookies
1 cup quick-cooking oats
1 cup sugar
1/2 teaspoon salt
3 tablespoons flour
1 egg, slightly beaten
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoons vanilla extract
2 tablespoons dulce de leche
In a large bowl, stir the oats, sugar, salt and flour together. Stir in the egg, butter, vanilla and dulce de leche until well blended. Cover and refrigerate for at least 1 hour, or up to 3 days.
Preheat oven to 350 F.
Line two baking sheets with aluminum foil, shiny side up. Scoop up 1 teaspoonfuls of dough and place them two inches apart from each other on the sheet.
Bake for 8-10 minutes, or until lightly browned. Remove from the oven and let cool on the pans. Peel the cookies off from the foil.
Repeat with remaining dough.
Cookies may be stored in an airtight container for up to 5 days.
These are very thin cookies so keep an eye on them when you’re between the 8- and 10-minute marks. Believe me 30 seconds to a minute can make the difference between perfect and burnt.
The original recipe calls for scoops of 3/4 of a teaspoon. I find these come out too small so I use 1 teaspoon. The cookies are supposed to be very thin.
Make sure you allow the cookies to cool before peeling them off the foil. To save time, I remove the foil with the cookies from the sheet pan and place it on the counter to cool while I start the next batch.