These took 1st place at a cookie bake-off hosted by friends earlier this year. Well, they tied for first place, but the blue ribbon still hangs proudly on our kitchen bulletin board. It's not my fault that one of the judges fell for something with peanut butter. Rich, buttery, sweet and addictive. (from allrecipes.com)
bag of Kraft caramels, unwrapped (about 64 total)
10 tablespoons heavy cream
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups butter, melted (yes, this is 3 sticks)
1 cup semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. In a medium saucepan, melt together the caramels and heavy cream over low heat, stirring until smooth. Set aside.
In a large bowl, stir together the flour, oats, brown sugar, baking soda and salt. Add melted butter and stir until well blended. Press half the mixture into the bottom of a 9x13 baking pan, reserving the rest. Bake for 8 minutes, then remove from the oven. Sprinkle evenly with chocolate chips and walnuts, then pour the caramel sauce over. Crumble the remaining oat mixture over the top.
Return to the oven and bake for another 12-13 minutes, or until the top is toasted and a light golden brown. Cut into squares while still slightly warm.
*I'm always tempted to add more chocolate chips, but I've tried it and it upsets the caramel/cookie balance. Sometimes I use bittersweet chocolate chips to cut the sweetness.
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