December 21st, 2009

Dulce de Leche Oatmeal Cookies


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.

Cook’s Notes

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.

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8 Responses to “Dulce de Leche Oatmeal Cookies”

  1. Those look awesome!

  2. They look delicioussss. Please send me a few with your parents when they come back to HOU.

  3. They look yummy and delicate.

  4. Paula!!! I’m delighted that you like these cookies–and, I have to tell you, I’m writing this quickly so that this batch that I’ve got in the ovent doesn’t get too toasty! (You’re right: they must be watched…especially towards the end of cooking time–)
    Oops stopping to take them out!
    Just a quick note–if you’ve got a big demand for these cookies, you can do what I do now, which is double the recipe. I keep half the batter in the fridge (because if not, Sofia–who’s home from college, her younger brother AND their friends, eat them all tooooooooo quickly!) and bake them as needed. Also, they freeze well. Also, I now use whole-toasted oats (only because I couldn’t find the others one time–and found they worked well and looked pretty!). Oh–one last thing: you can melt semi-sweet chocolate and make “sandwiches” with them, too…

    Thanks, and happy baking!
    (PS loved the photo, too–and posted a link on my FB to your beautiful blog!)

  5. […] Several writers including Trina Sargalski of Miami Dish and Mandy Baca of A Hungry Artist, as well as Ciara LaVelle of Twice Baked, Yoly Ovalle of The Barefoot Goddess and Lynne Cohen of Girlyshoes, will bring their baked goods to the sale. RenĂ©e will be selling her delicious Freakin’ Flamingo jams (if you haven’t tried them you should). I’m planning on making my favorite oatmeal-dulce de leche cookies. […]

  6. Thank you for posting this recipe. I had copied this recipe out of Rafael’s cookbook. He had come to our office to cook a few years back for Spanish heritage month and my friend won his cookbook. I had lost my copy and was crushed, so thankfully I found your posting. These cookies are absolutely fabulous and make them every year for christmas gifts for the teacher. I leave some plain, dip half in either white chocolate or milk chocolate. These are hit and yes, you have to keep an eye on the oven because they cook so fast!!! Thanks again….

  7. Wow! Great cookies my family can not get enough of them! The dulce leche making part took me back to my childhood. My grandmother use to make dulce leche for me. Thank you for posting this recipe.

  8. I have been making these cookies for years! I fill them with dulce de leche for outrageous sandwich cookies.

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