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Chocolate Chip, Oats 'n Caramel Cookie Squares

chef.jackson's picture
Ingredients
  Refrigerated chocolate chip cookies 18 Ounce (1 package, Pillsbury)
  Quick cooking rolled oats 1 Cup (16 tbs)
  Salt To Taste
  All purpose flour/Unbleached flour 5 Tablespoon (Pillsbury BEST)
  Caramel ice cream topping 2⁄3 Cup (10.67 tbs)
  Vanilla 1 Teaspoon
  Chopped walnuts 3⁄4 Cup (12 tbs)
  Semi sweet chocolate chips 6 Ounce (1 package, 1 cup)
Directions

GETTING READY
1 Preheat the oven to 350°Fahrenheit.

MAKING
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.

FINALIZING
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.

SERVING
Cut into bars and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Chocolate
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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