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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 82.7
  • Total Fat: 2.5 g
  • Cholesterol: 7.6 mg
  • Sodium: 88.9 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 0.9 g

View full nutritional breakdown of Vanishing Caramel Oatmeal Cookies calories by ingredient
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Vanishing Caramel Oatmeal Cookies

Submitted by: TRACYMARIE18

Introduction

These are a variation of the Quaker Oatmeal Cookie recipe found inside the lid of the big can of original oats. Instead of raisins, I use Kraft Caramel Bits. (Usually these can be found near the apples at holiday time. The package has pictures of caramel apples on it. The caramels are small round bits around the same size as chocolate chips.) If the Kraft caramel bits are not available, they can be substituted with any soft caramels that are individually wrapped. In this case you would have to unwrap them, cut into smaller pieces and toss with a small amount of flour to keep them from sticking together while you make the cookie dough. These are a variation of the Quaker Oatmeal Cookie recipe found inside the lid of the big can of original oats. Instead of raisins, I use Kraft Caramel Bits. (Usually these can be found near the apples at holiday time. The package has pictures of caramel apples on it. The caramels are small round bits around the same size as chocolate chips.) If the Kraft caramel bits are not available, they can be substituted with any soft caramels that are individually wrapped. In this case you would have to unwrap them, cut into smaller pieces and toss with a small amount of flour to keep them from sticking together while you make the cookie dough.
Number of Servings: 60

Ingredients

    2 sticks butter
    1 cup packed light brown sugar
    1/2 cup granulated sugar
    2 eggs
    1 teaspoon vanilla
    1 1/2 all purpose flour
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1 teaspoon salt
    3 cups quick or original oats uncooked
    1 package Kraft Caramel bits

Directions

Melt butter and mix with brown sugar and granulated sugar in stand mixer until creamy. Add eggs, one at a time and continue to beat until the mixture turns light brown and fluffy. Combine flour, salt, cinnamon and baking soda in separate bowl. Add flour mixture to wet mixture slowly and mix well. Add caramels and mix to combine.

Drop rounded tablespoon size balls onto ungreased parchment 2 inches apart. The caramel will spread during baking, so leave more room than you would for another cookie.

Bake on ungreased parchment paper for 10-12 minutes at 350 degrees. When cookies come out of the oven, some caramel will have melted out from the cookies. Using a metal knife or spatula, gently push the melted caramel back toward the cookie.

Move parchment onto cooling rack for 5 minutes before removing cookies to another cooling rack. Allow to completely cool on rack before moving to a plate or stacking cookies on other cookies. The caramel is sticky until cool. Storing the cookies with wax paper or parchment between layers is suggested.

Cookies should be slightly soft and chewy in the middle when cool.

Makes 5 dozen cookies

Number of Servings: 60

Recipe submitted by SparkPeople user TRACYMARIE18.






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