mom's carmel chocolate chip oatmeal cookies
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|1 c||brown sugar, firmly packed|
|1 c||white surgar|
|2 c||all purpose flour|
|2 1/2 c||quick oats|
|1 tsp||baking soda|
|2 c||chocolate chips|
|1/8 c||carmel toping for ice cream.not the shell topping|
YOU CAN DIP IN MELTED ALMOND BARK
EITHER WHITE OR DARK FOR A ADDED
|6||squares melted over a low heat. either white or dark. or have fun and do half and half|
baltic, CT (pop. 8,427)
Member Since Nov 2011
ok give these babies plenty of room to spread. don't put them close together. or you will have bars not cookies. but they are a soft cookie that with a cold glass of milk will have you going mmmm over.
Cream together butter and both sugars being sure to get all the lumps out. add one egg at a time and beat well mix in the vanilla
In separate bowl blend flour,soda,salt and oats together. add one cup at time to the butter/sugar beating till well blended. add chips blend add carmel and blend.
Drop by spoon fulls on parchment paper lined cookie sheets. about 2" apart. bake in a preheated oven at 350 degrees for ten mins. on center rack. do not over bake. and cookies will spread so be sure to give them plenty of space. let cook 5ins on baking sheet then remove to cooking rack to completely cool. enjoy.
Once the cookies have cooled on the wire rack roll each one into a ball. then dip in melted almond bark either white or dark for a added twist dip half in white and half in dark. let them cool completely and place in a air tight container. you don't have to dip in chocolate if you don't want to. but i do suggest the balls because that way they don't stick together.