We had a lazy weekend around here that was topped off with a snowy, rainy Sunday. What better to do on a day like that than bake, right?

I’ve had caramel on the brain for some time now – pretty much ever since I had some seriously delicious sea salted caramel ice cream down the Cape last summer – so I decided to try to recreate the ice cream in cookie form.

And I think it’s safe to say that I nailed it.

Now I’m no expert, but I think something went wrong here. Let’s go in for a closer look, shall we?

Yep, something is definitely amiss.

The odd thing about these cookies is that, though ugly enough to be considered inedible, they’re delicious. Justin gave them an enthusiastic thumbs up and I agreed wholeheartedly, but on taste alone. I mean, come on – look at them. They’re ridiculous. They’re the size of a dinner plate and wafer-thin, and there’s a very real chance that they will rip out your fillings once you get to the caramel center.

I’ve got to be honest…I kind of love ’em.

But in order to keep the dignity of this blog intact (dignity? Of this blog? Good one.), I’m going to go round 2 (and round 3 if I have to) to try to make them look a little more like cookies and a little less like giant fried eggs, which is what Justin thought they were when he walked into the kitchen. I’ll keep you updated.

For now, we’ll be in the back yard playing Frisbee with these monsters.

I hope you had a great weekend!