oreo and caramel stuffed chocolate chip cookie bars

oreo and caramel stuffed chocolate chip cookie bars

Yield: 32 bars

Prep Time: 30 min

Cook Time: 20 min

Ingredients:

COOKIES:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups Gold Medal® All-Purpose Flour
1 cup quick-cooking or old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips, plus a few more for sprinkling on top

FILLING:
24 Double Stuff Oreos
1 cup or so of jarred caramel

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

2. Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips.

3. Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press with greased hands to press and make an even layer in the bottom of the pan. (I spray my hands with nonstick spray for this part). Set the Oreos on top of the dough- four rows of 6. Drizzle caramel on top- about 1 cup- over and around the Oreos. Spoon small dollops of the remaining cookie dough on top. Don't worry if the dollops don't completely cover the Oreos/caramel. Just drop small bit of the cookie dough all over the tops of the cookies. The cookie dough will spread out as you bake it.

4. Bake until lightly browned, 20 to 25 minutes. Sprinkle a few more chocolate chips onto the baked cookies, then set aside to cool completely, then cut into 32 bars.

Tips:

*These are easiest to cut when they have chilled for a while. You'll be able to get nice, clean cuts when they're firmer, then they'll soften up a bit when they're at room temperature again.