caramel cookies | EASYBAKED

Caramel Oatmeal Bars

Posted on June 11, 2016 by Ruthanne

What could be better than oatmeal cookies with chocolate chips? This. This could be better, because we baked them in bars and added caramel. And we all know that caramel makes everything better.

Think “gooey”. Think “rich”. Think “this has oatmeal in it which makes it almost healthy”. Emphasis on almost.

Healthy these are not. But delicious? Yes!

Here’s how we made them: (printable recipe)

INGREDIENTS:

1 c. margarine
1 c. brown sugar (packed)
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
3/4 tsp. salt
3 cups uncooked old-fashioned oatmeal (plain, and not instant!)
2 cups of chocolate chips
32 Kraft caramels (unwrapped)
1 can (14oz) of sweetened condensed milk
1 stick (1/2 cup) of butter

DIRECTIONS:

Preheat oven to 350F degrees.
Spray a 9×13 cake pan with non-stick spray
Beat margarine and sugars together in a large mixing bowl until creamy- and yes, I use margarine here- not butter.
Blend in eggs and vanilla
Add flour, soda and salt to cream mixture and beat well
Stir in oats and chocolate chips
Mix until well combined and press a little less than 1/2 of batter into pan.
Bake at 350 degrees for 10-12 minutes.
While this bakes, combine caramels, condensed milk and butter in a saucepan and heat (stirring constantly) until caramels are completely melted.
Remove cake from oven and pour caramel over the top. Try to keep it away from the edges of the pan. You won’t be able to do this perfectly, but it is the caramel that sticks to the pan when you go to cut it later.
Spoon remaining batter over the top of the caramel and bake for an additional 25- 30 minutes- until browned on the top and not “jiggly” in the middle when the pan is moved.
Cool completely before cutting. It is easiest to cut after it is even chilled a little bit, and I kept these refrigerated until serving.
Enjoy!

My thoughts: These are RICH, gooey, happy cookie bars. Cut them small, as they will fill you up fast! I hope you get a chance to try them! ~r

Other cookie and brownie bars here on easybaked:

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Alfajores (Peruvian Caramel Cookies)

Posted on May 3, 2013 by Ruthanne

These shortbread-like cookies are sandwiched around caramel and topped with chocolate and sugar…yum!

Machu Picchu!

I’m back! For those of you who follow the comings and goings of Easybaked you know that I spent about 10 days in Peru. It was a wonderful trip. I visited my childhood friend Deb in Lima and then the two of us toured Machu Picchu and spent a few days in the Amazon jungle. The foods were incredible, especially the fresh fruits! I will add some pictures of our trip at the end….

One of the treats we had in Peru was a cookie called an Alfajore. The cookie is very subtle- not too sweet- and very dense. It is served with a caramel filling called Manjarblanco. I had this filling in a variety of desserts and kept thinking that it tasted like Dulce de Leche. When I returned home and looked it up I found that it is Dulce de Leche- in a convenient little pouch and ready to eat.

Here is my version of this yummy cookie. If you like things that aren’t overwhelmingly sweet, this is your dessert!

INGREDIENTS:

Cookies (makes about 24 sandwich cookies)

1/2stick (2 oz) butter (softened)
1/4c. sugar
1 whole egg
1 egg yolk
1 tablespoon light corn syrup
2 teaspoons vanilla
a few drops of rum (optional)
2 1/2 c. flour
1/2 teaspoon baking soda

Dulce de Leche:

1 can (14 oz) sweetened condensed milk (or Manjarblanco if you live in an area that offers this!)

DIRECTIONS:

{If you can’t purchase ready-made manjarblanco (dulce de leche), you will need to make your own. Do this before making your cookies as it takes some time and will need to cool. My favorite method of making dulce de leche involves boiling cans of sweetened condensed milk, and I have detailed instructions if you click here.}

Preheat oven to 350F degrees.
Cream together sugar and butter.
Add eggs, corn syrup, vanilla and rum.
Add flour and baking soda last, and knead dough together with clean hands. (The dough will be dry- a little like play-dough in consistency. You can add a little water to soften it up if necessary.)
Roll dough out to about 1/8 inch thick and cut using a 1 1/2 inch or 2 inch cookie cutter.
Place on an un-greased cookie sheet and bake for 8-10 minutes until just turning brown on top.
Remove from cookie sheet and cool on a rack.
Spread cookies with cooled caramel and sprinkle with powdered sugar/ drizzle with a little chocolate if you like.

My thoughts: I love international recipes. One of my favorite parts of travel is trying new foods and hearing stories about how those foods fit in with the lives of the people I meet. These cookies are really good, and available all over in Peru. I hope you enjoy them as much as I did!!!