Recipe by Kittencal@recipezazz
This is a huge oatmeal pan cookie that once set and cooled it becomes chewy, crispy caramel heaven! be prepared, you will not be able to stop eating this LOL! You can use raisins in place of the mini chocolate chips, if desired. Yield is only esitmated depending on the size of the pieces.
Top Review by Susiecat too
YOWZA!! Can you say yummy? I made these in a 10x15 baking pan, and they were about 1/3 inch thick, so not really brittle, but more like a thin bar cookie. I'll confess to adding 1/2 cup chocolate chips instead of 1/4, too, while I'm at it. Couldn't wait until they were compltely cooled -- three kids, DH and I dug in while still warm and ooey-gooey, and promptly devoured half the pan. Perfection with a tall glass of milk. Thanks for another awesome, fantastic recipe, Kitten!
- 1 cup butter, melted and cooled (no substitutes)
- 1 cup white sugar
- 1⁄2 cup packed brown sugar
- 1 egg
- 1 1⁄2 teaspoons vanilla
- 3⁄4 cup flour
- 1⁄2 teaspoon salt
- 2 cups rolled oats (or quick-cooking)
- 1⁄4 cup semisweet mini chocolate chips
Directions See How It's Made
- Set oven to 350°.
- Stack two large baking sheets together (one inside the other) then line the top one with parchment paper.
- In a large mixing bowl beat melted butter with both sugars and vanilla.
- Add in egg; beat until combined.
- In a small bowl mix together the flour, salt and oatmeal; add to the butter mixture; mix well to combine (the dough will be loose!).
- Add in the chocolate chips; mix to combine.
- Spread out on top of the parchment paper to about 1/2-inch thick (or as best and as thin as you can).
- Bake middle oven rack for about 17- 20 minutes or until set and dry (it might be a bit wobbly underneath but it will set after it cools).
- Cool well then cut or break into pieces.