A good friend of mine is kind of famous for making these cookies. Whenever we're having a get-together we request that she make them and no one is disappointed. They are very rich, so they go a long way if cut smaller.
Today when I made them, I just didn't want to use all that butter, so I used 1 cup butter and 1/4 cup canola oil (even though it calls for 1 1/2 cups this variation worked really well). I also, as usual, used half wheat flour and no one will ever know.
These are a good thing to freeze to have around when you need a sweet!!
I read somewhere that these were "invented" at the Pillsbury Bake-Off and were actually the winner, I think. Of course Pillsbury has their boxed version, but ewe, why waste your calories on that when you can just make this homemade version - you will not be disappointed!
These are a good thing to freeze to have around when you need a sweet!!
I read somewhere that these were "invented" at the Pillsbury Bake-Off and were actually the winner, I think. Of course Pillsbury has their boxed version, but ewe, why waste your calories on that when you can just make this homemade version - you will not be disappointed!
2 c. flour
1 1/2 c. brown sugar
1/2 tsp. Salt
2 c. quick oats
1 tsp. Baking soda
1 1/2 c. butter, melted
12 oz. Chocolate chips
1 jar Butterscotch Caramel Topping
Preheat oven to 350. Mix together flour, brown sugar, salt, oats, soda, and butter until crumbs form. Press half of mixture into greased 9X13 pan and bake for 10 minutes. Remove from oven and sprinkle with chocolate chips. When melted, top with whole jar of Butterscotch Caramel topping. Sprinkle remaining crumbs over caramel and bake 25-30 minutes. Chill for easy cutting.
No comments:
Post a Comment