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Caramel, Almond & Oatmeal Cookies
Caramel, Almond & Oatmeal Cookies

Caramel, Almond & Oatmeal Cookies

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Cook Minutes 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.
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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
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How do I make it ?
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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.
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 %
4 %
8 %
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.
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