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Oatmeal Carmelitas Recipe

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This recipe for Oatmeal Carmelitas is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1 tsp. baking soda
½ tsp salt
1 cup butter, at room temperatuve
1½ cups light brown sugar
2 cups quick-cooking oats
14 ounces caramel candies, unwrapped
½ cup evaporated milk
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Directions:
Directions:
Preheat oven to 350º. Butter a 9X13-inch baking dish; set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. Cream together butter and brown sugar on medium speed until fluffly. Reduce speed to low and slowly add the flour mixture until fully incorporated. Add oats and mix on low to just combine. Press half of the cookie dough into the baking dish in an even layer; bake for 10 minutes and remove from the oven. While the base is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir constantly until the caramels are melted. Allow to cool until cookie base comes out of the oven. Sprinkle the cookie base evenly with chocolate chips and pecans then carefully pour caramel over the layers and use an offset spatual to spread into an even layer. Sprinkle the remaining cookie dough over the top and return the dish to the oven, baking until the topping is lightly browned - about 15 minutes. Cool the dish to room temperature, then refrigerate at least 2 hours. Cut into 2-inch squares and serve. Store leftovers in an iartight container at room temperature or in the refrigerator or freeze for future use.

 

 

 

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