• Chocolate Chip Oats 'N Caramel Cookie Squares

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    • 18 ounce Pillsbury refrigerated chocolate chip cookies
    • 1 c. Quick-cooking rolled oats
    • 1 dsh Salt, if you like
    • 5 Tbsp. Pillsbury best all purpose flour
    • 2/3 c. Caramel ice cream topping
    • 1 tsp Vanilla
    • 3/4 c. Minced walnuts
    • 1 c. Semi-sweet chocolate chips


    1. Heat oven to 350 F. In large bowl, break up cookie dough with wooden spoon.
    2. Add in oats and salt; mix till well blended. Reserve 1/2 c. cookie dough mix; press remaining mix in ungreased 9-inch square pan. Bake at 350 F. for 10 to 12 min or possibly till cookie dough puffs and appears dry.
    3. In small bowl, combine flour, caramel topping and vanilla; blend well.
    4. Sprinkle walnuts and chocolate chips proportionately over partially baked crust.
    5. Drizzle proportionately with caramel mix. Crumble reserved 1/2 c. cookie dough mix over caramel.
    6. Bake an additional 20 to 25 min or possibly till golden. Cold 10 min.
    7. Run knife around sides of pan to loosen. Cold 1 1/2 hrs or possibly till completely cooled. Cut into 16 bars.
    8. (Cooling time: 1 hour 30 min)

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