brown sugar, firmly packed
all purpose flour
2 1/2 c
carmel toping for ice cream.not the shell topping
YOU CAN DIP IN MELTED ALMOND BARK EITHER WHITE OR DARK FOR A ADDED TREAT
squares melted over a low heat. either white or dark. or have fun and do half and half
1Cream 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
2In 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.
3Drop 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.
4Once 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.