Ingredients
1/2 c. quick oatmeal
1 c. brown sugar
3/4 c. granulated sugar
2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. butter, softened
1 c. peanut butter
1 egg
2 t. vanilla
1 12 oz. bag of mini semi-sweet chocolate chips
1 bag of Rolos, unwrapped. (you need 30-35)
18 Werther's baking caramels, unwrapped
6 TBLS whipping cream
InstructionsPre-heat the oven to 375 degrees
Place the oatmeal in the bowl of a food processor (or use a 'Magic Bullet') and pulse until the oatmeal is ground up fine.
Place the ground oatmeal in a medium bowl and stir it in with both sugars. Put aside.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Put aside.
In a large mixing bowl, cream together the butter and peanut butter. Beat in the egg and vanilla. Alternately, mix in the sugar mixture and the flour mixture just until incorporated.
Stir in the mini chocolate chips.
Using a large cookie scoop, (1 1/2-2 TBLS) scoop out cookie dough and flatten in your hand. Place an unwrapped Rolo in the center of the dough and wrap the dough around it. Place it on a cookie sheet lined with parchment paper or a silpat. Place each cookie a couple inches apart on the cookie sheet. Bake for 10-11 minutes or until they begin to slightly brown. Do not over bake.
Allow the cookies to cool for a couple of minutes on the cookie sheet before removing the cookies to cool completely on a cooling rack.
In a small sauce pan, heat the caramels and whipping cream over medium heat and stir together until smooth.
Spoon the caramel over the cookies, or use a ziploc bag, cutting a hole in the corner to drizzle the caramel more evenly over the cookies.
Leave some cookies without the drizzle if you prefer.
Makes 30-35 cookies
Note
Source recipes -Here-
