Kraft User

Kraft Canada Recipes

Recipes

Brands

français

My Favourites

Shopping List

Home

Recipes

Cooking Method

Bake

Caramel, Almond & Oatmeal Cookies

Name: Caramel, Almond & Oatmeal Cookies
Prep time: 20 min
Cook time: 1 h 12 min
Total time: 1 h 32 min
Yield: 21 servings, 2 cookies (46 g) each
Ingredients: 15 Kraft Caramels; 1 Tbsp. milk; 3/4 cup almonds, divided; 1-1/3 cups flour; 1/2 tsp. Magic Baking Powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 1/2 cup butter, softened; 3/4 cup packed brown sugar; 2 eggs; 1 tsp. vanilla; 1-3/4 cups quick-cooking oats; 1/2 cup sweetened flaked coconut; 3 oz. Baker's Semi-Sweet Chocolate

0 Review(s)

1 Hr 32 Min

Prep : 20 Min Cook: 1 Hr 12 Min

Think classic oatmeal cookies are boring? Well, we've ditched the raisins and added almonds, flaked coconut, melted Kraft Caramels and a drizzle of melted chocolate. All you need is a glass of cold milk to go with these Caramel, Almond & Oatmeal Cookies. These everything-but-the-kitchen sink oatmeal cookies will entice even the most discerning sweet tooth. Try them at a bake sale, a cookie exchange or just for kicks at a Sunday afternoon baking session.

What do I need ?

Select All

21 Servings

Original recipe yields 21 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

15 Kraft Caramels

1 Tbsp. milk

3/4 cup almonds, divided

1-1/3 cups flour

1/2 tsp. Magic Baking Powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup butter, softened

3/4 cup packed brown sugar

2 eggs

1 tsp. vanilla

1-3/4 cups quick-cooking oats

1/2 cup sweetened flaked coconut

3 oz. Baker's Semi-Sweet Chocolate

Add To Shopping List

How do I make it ?

Select All

Step 1

Microwave caramels and milk in large microwaveable bowl on HIGH 1 min. 15 sec., stirring after 45 sec. Stir until caramels are completely melted and mixture is well blended. Cool 15 min.

Step 2

Reserve 42 nuts for later use; chop remaining nuts. Combine flour, baking powder, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, vanilla and melted caramels; mix well. Gradually add dry ingredients, mixing well after each addition. Add oats, coconut and chopped nuts; mix well. Refrigerate 30 min.

Step 3

Heat oven to 350°F. Drop rounded tablespoonfuls of dough, 2 inches apart, into 42 mounds on parchment-covered baking sheets. Gently press 1 of the reserved whole nuts into top of each mound.

Step 4

Bake 10 to 12 min. or until golden brown. Cool 2 min. Remove cookies from baking sheets to wire racks; cool completely.

Step 5

Melt chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle chocolate over cookies. Let stand until chocolate is firm.

Kraft Kitchen Tips!

Baking Tip

For even baking, bake one sheet of cookies at a time on the middle rack in the centre of the oven.

Nutrition

Calories

210

Calories From Fat

% Daily Value

Fat 10 g

Saturated fat 5 g

25 %

Cholesterol 30 mg

Sodium 110 mg

5 %

Carbohydrate 27 g

Fibre 2 g

Sugars 15 g

Protein 4 g

Vitamin A

4 %

Vitamin C

0 %

Calcium

4 %

Iron

8 %

Servings

21 servings, 2 cookies (46 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

#tags