Chocolate Chip, Oats ‘n
Caramel Cookie Squares
1 roll (16.5 oz.) refrigerated chocolate chip cookie dough1 cup quick-cooking oats
Dash salt, if desired
2/3 cup caramel topping
5 Tbl. flour
1 tsp vanilla
3/4 cup chopped walnuts (opt)
6 oz chocolate chips (1 cup, which is often 1/2 a bag)
Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve ½ cup dough for topping. In ungreased 9 inch square pan, press remaining dough mixture evenly in bottom to form crust. Bake 10 to 12 minutes or until dough puffs and appears dry. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved ½ cup dough mixture over caramel. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour and 30 minutes.
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