Friday, April 3, 2009

Chocolate Chip, Oats 'n Caramel Cookie Squares

My dear friend Kim Carper sent this to me, along with several more recipes that I will post in the next few days. Thanks Kim!

Chocolate Chip, Oats 'n Caramel Cookie Squares


  • 1 roll (16.5 oz) refrigerated chocolate chip cookie dough
  • 1 cup quick-cooking oats
  • Dash salt, if desired
  • 2/3 cup caramel topping
  • 5 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • ¾ cup chopped walnuts
  • 1 bag (6 oz) semisweet chocolate chips (1 cup)


  1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.a
  2. Bake 10 to 12 minutes or until dough puffs and appears dry.
  3. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
  4. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

High Altitude (3500-6500 ft): Bake crust 12 to 14 minutes. After topping crust, bake 22 to 27 minutes

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