mom's carmel chocolate chip oatmeal cookies

Recipe Rating:
 3 Ratings
Serves: 3doze
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

1 c margarine
1 c brown sugar, firmly packed
1 c white surgar
2 medium eggs
1 tsp vanilla
2 c all purpose flour
2 1/2 c quick oats
1/2 tsp salt
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
TREAT
6 squares melted over a low heat. either white or dark. or have fun and do half and half

The Cook

michelle 'FLAME' kelley Recipe
x1
Well Seasoned
baltic, CT (pop. 2,133)
flameswithinice
Member Since Nov 2011
michelle 'FLAME''s notes for this recipe:
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.
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Directions

1
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
2
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.
3
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.
4
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.
Comments

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user Kim Biegacki pistachyoo - Sep 13, 2012
Michelle, these cookies sound amazing!
user michelle 'FLAME' kelley flameswithinice - Sep 13, 2012
they are a soft cookie that likes to spread. they will puff when cooking then flatten out. when storing you need to place parchment or wax paper between the layers of cookies or they will stick to each other. my kids just make them into balls and pop them in the mouth. they are great with cold milk.
user Kim Biegacki pistachyoo - Sep 13, 2012
Michelle, I will look forward to trying them out before the holidays. I love having new cookie recipes for Christmas!!! Thanks for the tip on the wax paper between the layers.
user michelle 'FLAME' kelley flameswithinice - Sep 16, 2012
hey found out that if you roll them into a ball after baking they will not stick together so badly. also they are easy take alongs. my daughter added a twicst. after rolling them into balls she dropped them into melted white almond bark and let them cook. they are sweet but oh so good

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