Vanishing Caramel Oatmeal Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
2 sticks butter1 cup packed light brown sugar1/2 cup granulated sugar2 eggs1 teaspoon vanilla1 1/2 all purpose flour1 teaspoon baking soda1 teaspoon cinnamon1 teaspoon salt3 cups quick or original oats uncooked1 package Kraft Caramel bits
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.
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.
Nutritional Info 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
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