37 oats caramel cookie Recipes

flour, quick oats, brown sugar, margarine, salt, baking soda, caramels , unwrapped, cream

all-purpose flour (about 1 1/2 cups), old-fashioned rolled oats, baking powder, baking soda, salt, granulated sugar, brown sugar, unsalted butter, softened, vanilla extract, egg, chopped dried apple slices, caramel bits or 16 small soft candies, chopped

salted butter, milk (i used 1%), divided, vanilla, sugar cookie mix (i weighed mine because i buy in bulk, it s 100g less than 1 package of betty crocker), cornstarch, vanilla caramel candies , unwrapped, dark raisins, rolled oats

individually wrapped caramels , unwrapped, heavy cream, all-purpose flour, rolled oats, brown sugar, baking soda, salt, butter, melted, semi-sweet chocolate chips, chopped walnuts

flour, oats, brown sugar (packed), baking soda, salt, egg, softened butter, vanilla caramels, semi-sweet chocolate chips (1 cup), chopped pecans or 1 cup walnuts, milk

brown sugar, milk, butter, creamy peanut butter, quick oats, coconut (optional), vanilla

white sugar, butter, evaporated milk, instant butterscotch pudding mix, quick cooking oats

butter, cubed, milk, sugar, vanilla extract, salt, caramels, quick-cooking oats, flaked coconut

nestle swirled surprise cookies, all-purpose flour, quick oats, baking soda, salt, brown sugar, butter, softened, granulated sugar, vanilla extract, eggs, nestle toll house swirled milk chocolate & caramel morsels, divided, nestle toll house milk chocolate morsels, preheat oven to 375o f., combine flour , oats, baking soda and salt in medium bowl. beat brown sugar, butter, granulated sugar and vanilla extract in large mixer bowl until creamy. add eggs, 1 at a time, beating well after each addition. gradually beat in flour mixture. stir in 3/4 cup swirled morsels. cover; refrigerate for 30 minutes or until firm., roll dough into 1-inch balls and place on ungreased baking sheets. if dough balls become warm, refrigerate until firm., bake for 8 to 10 minutes or until sides are set. press 1/2-inch deep and quarter-size wide pockets into centers of cookies with back of small spoon. fill pockets with remaining swirled morsels while cookies are still warm. remove to wire racks to cool completely., place milk chocolate morsels in small, heavy-duty plastic bag. microwave on medium-high (70%) power for 30 seconds; knead to mix. microwave at additional 10-second intervals, kneading until smooth. cut a small hole in corner of bag; squeeze to drizzle over cookies.

unsalted butter, softened, brown sugar, egg, milk, vanilla extract, gluten-free flour (about 1 1/2 cups), baking soda, salt, gluten-free old-fashioned rolled oats, chopped peeled apples, caramel candies, water

sugar, butter, evaporated milk, instant butterscotch pudding mix, quick oats

refrigerated chocolate chip cookie dough, broken up, quick-cooking rolled oats, flour, caramel ice cream topping, vanilla, walnuts, chopped, milk chocolate chips

sugar or 3 cups splenda substitute, evaporated milk, butter, quick oats, butterscotch pudding mix

butter or margarine, milk, sugar, vanilla, salt, caramels, quick oats, flaked coconut

unsalted butter, granulated sugar, light brown sugar, egg, egg yolk, maple extract, chocolate extract, orange extract, heavy cream, all-purpose flour, baking soda, salt, semisweet mini chocolate chips, caramel-filled chocolate candies (recommended : hershey s caramel-filled kisses), uncooked oats, chopped pecans

refrigerated chocolate chip cookie dough, quick-cooking oats, salt , if desired, caramel topping, all-purpose flour, vanilla, walnuts, chopped, semi-sweet chocolate chips (1 cup)

quick-cooking oats, all-purpose flour, baking soda, salt, ground cinnamon, butter flavor shortening, brown sugar , firmly packed, egg, milk, vanilla extract, nuts, chopped, dozen caramels , unwrapped (room temperature)

butter, softened, granulated sugar, dark brown sugar, salt, baking powder, ground cinnamon, baking soda, eggs, vanilla, all-purpose flour, rolled oats, kraft caramels, pecans, toasted and coarsely chopped, coarse sea salt