Salted Caramel Stuffed Oatmeal Cookies

Instructions

For the "raisin water":

1. In a small saucepan, combine the water and raisins. Bring to a boil and then simmer for 20 minutes, or until the water has reached a dark caramel brown. Strain out raisins and discard.
2. In a medium sized bowl, whisk together the flour, oatmeal, salt, baking soda and cinnamon. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy, 2-3 minutes.
4. Add the eggs one at a time, and mix until well incorporated, add 5-6 tablespoons of the raisin water and mix well.
5. Gradually stir in the dry ingredients and mix until just combined.
6. Chill dough for 30 minutes or until cold and easy to handle.
7. Preheat oven to 375 F. Line a cookie sheet with parchment or a silpat.
8. Place small scoops of dough about 2-3 inches apart on the cookie sheet. Place a caramel onto each one and gently nestle it in, just slightly.
9. Top each with another scoop of dough, and carefully seal the dough around the caramels, making sure there are no gaps.
10. Bake for 10-12 minutes, or until cookies are golden brown.
11. Cool for 10 minutes on cookie sheets before transferring cookies to a wire rack to cool.