Be prepared for goodness, it is especially good warm.
If you’re cheap like me, you won’t buy the prepared cookie dough; you’d just make a batch of cookie dough and use part of it for this.
If you’re cheap like me, you won’t buy the prepared cookie dough; you’d just make a batch of cookie dough and use part of it for this.
1 (18oz) refrigerate cookie dough
1 c. quick cooking rolled oats
Dash of salt, if desired
5 Tbsp. flour
2/3 c. caramel ice cream topping
1 tsp. vanilla
¾ c. chopped walnuts
1 c. semi-sweet chocolate chips
1. Heat oven to 350°. In a large bowl, break up cookie dough. Add oats and salt; mix well. Reserve ½ c. cookie dough mixture. Press remaining mixture into the bottom of ungreased 9” square pan. Bake for 10-12 minutes or until cookie dough puffs and appears dry.
2. Meanwhile in small bowl, combine flour, caramel topping and vanilla; blend well.
3. Remove crust from oven. Sprinkle walnuts and chocolate chips evenly over partially baked crust. Drizzle evenly with caramel mixture. Crumble reserved ½ c. cookie dough mixture over caramel.
4. Return to oven; bake an additional 20-25 minutes or until golden brown. Cool for 10 minutes. Run knife around sides of pan to loosen. Cool 1 ½ hours or until completely cooled. Cut into bars.
1 c. quick cooking rolled oats
Dash of salt, if desired
5 Tbsp. flour
2/3 c. caramel ice cream topping
1 tsp. vanilla
¾ c. chopped walnuts
1 c. semi-sweet chocolate chips
1. Heat oven to 350°. In a large bowl, break up cookie dough. Add oats and salt; mix well. Reserve ½ c. cookie dough mixture. Press remaining mixture into the bottom of ungreased 9” square pan. Bake for 10-12 minutes or until cookie dough puffs and appears dry.
2. Meanwhile in small bowl, combine flour, caramel topping and vanilla; blend well.
3. Remove crust from oven. Sprinkle walnuts and chocolate chips evenly over partially baked crust. Drizzle evenly with caramel mixture. Crumble reserved ½ c. cookie dough mixture over caramel.
4. Return to oven; bake an additional 20-25 minutes or until golden brown. Cool for 10 minutes. Run knife around sides of pan to loosen. Cool 1 ½ hours or until completely cooled. Cut into bars.
1 comment:
Alicia brought these cookies to my daughter's house after she had her baby. They were divine! Especially since they were served hot with vanilla ice cream. Yum!
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