| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookie |
24 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Quick oats; uncooked |
| 3/4 |
c |
Brown sugar; firmly packed |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Margarine. melted |
| 1 |
pk |
(6-oz) chocolate chips |
| 1 |
c |
Chopped nuts |
| 1 |
|
Jar (12.25-oz) caramel topping |
| 3 |
tb |
Flour |
INSTRUCTIONS
Preheat oven to 350°. Combine flour, oats, brown sugar, soda, salt and
margarine. Beat on low speed of mixer until well blended. Pat mixture
evenly into an ungreased 9x13 pan. Bake for 10 minutes and remove from
oven. Sprinkle with chocolate chips and nuts. Combine caramel topping and 3
Tablespoons flour. Drizzle this mixture on top. Return to oven for 20
minutes. Cool completely before cutting. Yield: 2 dozen.
LYNN BENHAM (MRS. PAUL, III)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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