The Pioneer Woman's Blackberry Cobbler

Last year, I made this cobbler with raspberries, and I just don't think it really worked.  This time, I made it again in this other pan and I think it worked way better. In fact, it was a total success! Instead of last time using a 9x13 pan, I used this thing...which is...uh 9x9? I have no idea, it's probably around there and it was so easy!

Despite having to buy self-rising flour this 5 ingredient dish is easy enough to whip up at the last minute for company and delicious enough to eat for breakfast!
Blackberry Cobbler
1 stick butter (1/2 C), melted
1 1/4 C sugar, divided
1 C self-rising flour
1 C milk
2 C blackberries (fresh or frozen)

Directions
Preheat the oven to 350
1. Melt the butter
2. Whisk together flour and 1 C of sugar until combined
3. Add milk and whisk until combined.
4. Add butter and whisk until combined.
5. BUTTER your dish
6. Pour batter into the dish and dot with blackberries. Sprinkle with remaining 1/4 C - 1 T of sugar (I didn't use all of this)
7. Bake for 50 minutes, then sprinkle 1 T sugar on top of the cobbler. Bake an additional 10 minutes until golden and bubbly (with my thicker pan we actually baked it about 15 more minutes until it was actually golden)

I wish we ate this warm....

Chewy Salted Caramel Chocolate Chip Cookies

The other day I was browsing the web and came across a picture of these amazing looking salted caramel chocolate chip cookies.  I was drawn by how chewy they looked but then I was later excited to realize I had all the ingredients to make them on hand!  These cookies worried me, the proportions of ingredients are all off compared to regular cookie recipes.  It called for less butter, less chocolate, more flour...I just wasn't sure. With this recipe, you really do need to hand fold in the chips, the dough is thick!  I baked mine about 8 minutes after waiting patiently through the 30 minutes of dough chilling.  The results?  Well let's just say I had some cookies for dinner and will probably have some more later.  These are almost as good as the cookies that stole my heart last year.

Because I fear this recipe going away or getting hard to find, I am posting it here so I can make it again!  However, it came from the Zesty Cook.

This really does make about 3 dozen

Ingredients

2 C + 2 T flour

1/2 t baking soda

3/4 C salted butter, softened

1 C brown sugar

1/2 C sugar

1 egg

1 egg yolk

2 t vanilla

3/4 C chocolate chips (I used about a half bag)

16 Kraft caramels, unwrapped and cut into quarters

Maldon finishing salt (or sea salt I gueess)

Directions

1. Mix flour and baking soda in a bowl and set aside

2. Cream butter and sugars

3. Add egg, egg yolk and vanilla, beat to combine

4. Gradually add the flour mixture until combined

5. Fold in chocolate chips

6. Chill dough for at least 30 minutes

7. Preheat the oven to 325 degrees

8. Scoop tablespoonfuls of dough onto baking sheets and press in caramel pieces

9. Bake about 8 minutes until puffy and very slightly golden, sprinkle with maldon salt flakes while warm

10. Let sit on the baking sheet at least 5 minutes then remove to cooling racks

11. Eat at least one warm, you won't be disappointed.