Dessert

Vanishing Caramel Oatmeal Cookies is for Dessert.

Vanishing Caramel Oatmeal Cookies takes 30 minutes to prepare.

Vanishing Caramel Oatmeal Cookies takes 60 minutes to cook.

Vanishing Caramel Oatmeal Cookies makes 60 servings.

The ingredients for Vanishing Caramel Oatmeal Cookies are:

2 sticks butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
3 cups quick or original oats uncooked
1 package Kraft Caramel bits

Here is how you make Vanishing Caramel Oatmeal Cookies:

Melt butter and mix with brown sugar and granulated sugar in stand mixer until creamy. Add eggs, one at a time and continue to beat until the mixture turns light brown and fluffy. Combine flour, salt, cinnamon and baking soda in separate bowl. Add flour mixture to wet mixture slowly and mix well. Add caramels and mix to combine. Drop rounded tablespoon size balls onto ungreased parchment 2 inches apart. The caramel will spread during baking, so leave more room than you would for another cookie.Bake on ungreased parchment paper for 10-12 minutes at 350 degrees. When cookies come out of the oven, some caramel will have melted out from the cookies. Using a metal knife or spatula, gently push the melted caramel back toward the cookie. Move parchment onto cooling rack for 5 minutes before removing cookies to another cooling rack. Allow to completely cool on rack before moving to a plate or stacking cookies on other cookies. The caramel is sticky until cool. Storing the cookies with wax paper or parchment between layers is suggested.Cookies should be slightly soft and chewy in the middle when cool.Makes 5 dozen cookiesNumber of Servings: 60Recipe submitted by SparkPeople user TRACYMARIE18.

The nutritional information for Vanishing Caramel Oatmeal Cookies is:

• Servings Per Recipe: 60
• Amount Per Serving
• Calories: 82.7

• Total Fat: 2.5 g
• Cholesterol: 7.6 mg
• Sodium: 88.9 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 0.5 g
• Protein: 0.9 g