Caramel Oatmeal Cookies

Caramel Oatmeal Cookies

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats uncooked
  • 1 cup nuts chopped
  • 1-1/3 cups HERSHEY'S Milk Chocolate Baking Pieces Filled with Caramel (8-oz. pkg.)

Directions

  • 1. Heat oven to 350 F. Line cookie sheets with parchment paper.
  • 2. Beat butter, brown sugar and granulated sugar in large bowl until well blended. Add eggs and vanilla, beating well. Stir together flour, baking soda and salt; beat into butter mixture. Stir in oats and nuts. Gently fold in baking pieces. Drop by heaping teaspoons onto prepared cookie sheets.
  • 3. Bake 10 to 12 minutes or until cookies are golden brown. (Caramel will melt out along edges of cookies.) Place cookie sheet on wire rack; immediately use edge of knife or spatula to push melted caramel back to edges of cookie. Cool several minutes; slide parchment paper and cookies off cookie sheet to wire rack. Cool completely; peel cookies off parchment paper. Makes about 48 cookies.
Ingredients sitting on a table

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