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Print This Chewy Caramel Oatmeal Bar Cookies Recipe

Chewy Caramel Oatmeal Bar Cookies Recipe

The chewy caramel oatmeal bars recipe is awesome! The cookie has a nice sturdy oatmeal bottom and is then topped with melted caramel, chocolate chips and some scattered oatmeal mixture. A great way to eat these bars is to heat them up just a little in the microwave and add a scoop of ice cream on the side!

Chewy Caramel Oatmeal Bar Cookies Ingredients

2 sticks (1 cup) salted butter, softened
2 1/2 cups all-purpose flour, divided
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
3 cups quick cooking oats
6 ounces (about 1 cup) dark chocolate chips
1/2 cup chopped walnuts
24 caramels candies, unwrapped
2 tablespoons milk

Chewy Caramel Oatmeal Bar Cookies Preparation:

Preheat oven to 350° F.

In a large mixing bowl, beat butter for 30 seconds with an electric mixer set at medium-high speed.
Add 1 cup of flour, brown sugar, eggs, vanilla extract, and baking soda. Beat ingredients (while scraping the sides of the bowl) until thoroughly mixed.
Stir in the remaining 1 1/2 cups of flour and the quick cooking oats.
Press 3 1/2 cups of dough into bottom of a 15 x 10 x 2-inch baking pan. I like to line my pan with my foil, leaving the ends hang over the pan, making it easy to pull out and cut into bars.
Sprinkle with chopped nuts and dark chocolate chips.
Drop remaining dough by teaspoons over top of the chocolate chips and nuts. Flatten slightly.

In a small saucepan, melt caramels and milk over low heat.
Drizzle melted caramel over the top of the chewy oatmeal bars cookie dough.
Bake for 25 minutes or until top is light brown.
Cool thoroughly before cutting into bars.

Chewy caramel oatmeal bar cookies recipe makes 60 bars.


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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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