Crockpot Sweet and Sour Pomegranate Short Ribs with Creamy Polenta
Have you ever made a skillet cookie?
Oh dear gosh, I really hope you have!
Never made one before yesterday.
Not even one.
Never had one either, but that has to be obvious because if I had, I would have been making them at least once a week. I am honestly a little (err a lot) sad that I have been missing out on these skillet cookies my whole life. I mean, it has to be one of the better things I will ever make in my skillet.
I made this yesterday. I never show you guys stuff I made the day before, but this could not wait. I was just too excited about it.
And even with making your own caramel sauce it could not be any easier to throw together!
And I promise, I am not messing with you.
Like even if you are the busiest person ever, you could still make these everyday.
Fine, that is maybe a little stretch. I’m sure if you are the busiest person ever, with a task list a mile long, than making a skillet cookie might not make it on to that list everyday. But once a week for sure.
So there are not any apples baked INTO the cookie.
I am just not a huge baked apple person, although this fall I have been oddly really into them. I have caramelized them, roasted them, and again and caramelized them again one more time.
I am still all about a fresh crisp caramel apple though.
Like these bourbon caramel apples. SO good.
So instead of baking the apples into the cookie, I just topped the HOT and GOOEY cookies with fresh apples and an extra drizzle of caramel sauce.
I say extra because the whole center of this cookie is filled with salted coffee caramel. It’s crazy, insane, awesomeness!
I gotta tell you a little about the coffee caramel.
And really, I only have one thing to say.
WOW. It’s good caramel sauce, really good!
Your house is going to smell incredible.
There’s coffee, Kahlua, caramel and oatmeal all in one irresistible cookie. It’s fall baking like no other.
Oh, and it’s loaded with chocolate chunks.
I know, I know. YUM.
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I’ll just be going to make another one now. The one from yesterday is long gone…
I have made this twice and it’s incredible — but my caramel sauce is also turning out like soup even though I’m following the directions exactly. I even tried adding some corn syrup. Any tips???
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! I would boil the caramel sauce longer:) xx
I made this and it was awesome!
Regarding the caramel, it came out like soup. I did use light coconut milk – do you think that was the problem? Perhaps you should specify to use full fat.
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! I think heavy cream or full fall coconut milk works best:) xT