Recipe courtesy of Arlen Gargagliano, personal chef, food blogger, and cookbook author from New Rochelle
Makes 6 dozen
1 cup quick oats
1 cup granulated sugar
½ cup (1 stick) unsalted butter, softened
½ tsp salt
3 Tbsp all-purpose, unbleached flour
1½ tsp pure vanilla extract (suggested: Primera Negra, from the Dominican Republic)
1 egg, lightly beaten
2½ tsp or more, to taste, dulce de leche (see below for recipe)
Mix all ingredients together and chill for about an hour.
Preheat the oven to 350°F. Use a Silpat, parchment paper, or aluminum foil placed shiny side up, to cover baking sheets. Scoop ½ teaspoon of dough for each cookie in rows 3 wide and 4 long (for an 11” x 16” baking sheet). Cookies will expand as they bake.
Bake for 8 to 10 minutes or until golden brown. Let them cool completely before peeling them off.
Storage Note: Store the cookies for up to five days in an airtight container. You can also freeze them and take them out just before serving.
*Dulce de Leche: Place a 14-ounce can of sweetened condensed milk in a deep pot, cover with cold water, and bring to a boil. Continue to boil for an hour and 45 minutes, turning the can with tongs occasionally to stir the milk. (Do not let it boil for more than 2 hours.) Make sure you constantly check the water to make sure it’s always covering the can. After an hour and 45 minutes, remove the can from the water and let it cool to room temperature prior to opening. When cool, transfer the caramelized milk to an airtight container and store in the refrigerator for up to two weeks. Makes one 1¾ cup dulce de leche.