Chocolate Chip, Oats 'n Caramel Cookie Squares
I found this recipe in my Pillsbury Dough Magic cookbook. It was SOOOO easy! How can you go wrong with chocolate chip cookie dough and caramel???
Chocolate Chip, Oats 'n Caramel Cookie Squares
1 (18 ounce) package Pillsbury Refrigerated Chocolate Chip Cookie dough
1 cup quick-cooking rolled oats
Dash salt, if desired
5 Tablespoons all-purpose flour
2/3 cup caramel ice cream topping
1 teaspoon vanilla
3/4 cup chopped walnuts or pecans
1 cup semisweet chocolate chips
Heat oven to 350 degrees.
Break up cookie dough into a large bowl. Add oats and salt; mix well. Reserve 1/2 cup cookie dough mixture for topping. Press remaining mixture in bottom of ungreased 9-inch square pan. Bake for 10 to 12 minutes or until cookie dough puffs and appears dry.
Meanwhile, in a small bowl, combine flour, caramel topping and vanilla; blend well.
Remove partially baked crust from oven. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup cookie dough mixture over caramel.
Return to oven; bake an additional 15 to 20 minutes or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 1/2 hours or until completely cooled. Cut into squares.
Chocolate Chip, Oats 'n Caramel Cookie Squares
1 (18 ounce) package Pillsbury Refrigerated Chocolate Chip Cookie dough
1 cup quick-cooking rolled oats
Dash salt, if desired
5 Tablespoons all-purpose flour
2/3 cup caramel ice cream topping
1 teaspoon vanilla
3/4 cup chopped walnuts or pecans
1 cup semisweet chocolate chips
Heat oven to 350 degrees.
Break up cookie dough into a large bowl. Add oats and salt; mix well. Reserve 1/2 cup cookie dough mixture for topping. Press remaining mixture in bottom of ungreased 9-inch square pan. Bake for 10 to 12 minutes or until cookie dough puffs and appears dry.
Meanwhile, in a small bowl, combine flour, caramel topping and vanilla; blend well.
Remove partially baked crust from oven. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup cookie dough mixture over caramel.
Return to oven; bake an additional 15 to 20 minutes or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 1/2 hours or until completely cooled. Cut into squares.
