Chocolate Chip, Oats 'n Caramel Cookie Squares
|Refrigerated chocolate chip cookies||18 Ounce (1 package, Pillsbury)|
|Quick cooking rolled oats||1 Cup (16 tbs)|
|All purpose flour/Unbleached flour||5 Tablespoon (Pillsbury BEST)|
|Caramel ice cream topping||2⁄3 Cup (10.67 tbs)|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|Semi sweet chocolate chips||6 Ounce (1 package, 1 cup)|
1 Preheat the oven to 350°Fahrenheit.
2 In a large bowl, break up the cookie dough.
3 Mix in oats and salt.
4 Reserve about 1/2 cup cookie dough mixture.
5 In the bottom of an ungreased 9-inch square pan, press the remaining mixture.
6 Bake at 350°Fahrenheit for 10 to 12 minutes or until cookie dough puffs and appears dry.
7 Meanwhile, in a small bowl, mix flour, caramel topping and vanilla; blend well.
8 Remove crust from the oven.
9 Evenly sprinkle the partially baked crust with walnuts and chocolate chips.
10 Evenly drizzle the caramel mixture.
11 Crumble the reserved 1/2 cup cookie dough mixture over the caramel.
12 Return to the oven and bake for another 20 to 25 minutes or until golden brown.
13 Allow to cool for 10 minutes.
14 Use a knife to run around the sides of pan to loosen.
15 Let cool for 1 1/2 hours or until completely cooled.
Cut into bars and serve.