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My review
Caramel Chewy Oatmeal Cookies
Christina Caston
"Oatmeal cookies topped with caramel."
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Ingredients
servings 362Original recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Combine shortening, brown sugar, egg, milk, and vanilla in large bowl. Beat at medium speed until creamy.
- Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture until just blended. Stir in nuts.
- Drop by rounded tablespoon onto baking sheet two inches apart and place caramel in center-do not press down. Bake ten to twelve minutes or until light brown around edges and caramel is completely melted.
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Reviews
Read all reviews 1618 Ratings
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Most helpful positive review
5/6/2000
They aren't the prettiest cookie. And I cut the caramel candy into pieces so that the caramel would spread
Most helpful critical review
1/5/2002
The caramels really need to be cut in half; they run all over the cookie sheet while baking if left whole. The caramel also gets VERY hard after the cookies have cooled...a couple seconds in th...
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1/5/2002
The caramels really need to be cut in half; they run all over the cookie sheet while baking if left whole. The caramel also gets VERY hard after the cookies have cooled...a couple seconds in th...
5/6/2000
They aren't the prettiest cookie. And I cut the caramel candy into pieces so that the caramel would spread
6/1/2003
it is not sweet enough, too dry and too much oats...the only thing nice is it is chewy enough where the caramel is and the texture is better than other cookies...but i will not make that again
12/21/2004
Very Good!!!! But, better to melt all carmels together and then drissle over cookies at the end.
12/29/2010
My family and I loved these cookies and this is the only oatmeal cookie recipe I will use.
7/31/2008
Christina, all three of my kids fell on the floor when they tasted this cookie!! it is incredible!!! u rock!!!
12/23/2004
These cookies are dry, very messy, and not at all attractive. The first batch I baked almost ruined my cookie sheet because the caramel ran everywhere. It helped to flatten the cookie or cut t...
11/5/2004
I've found that cutting the caramels in half keeps them from running over the cookie onto the pan. You end up with a caramel puddle in the middle - which I like.