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- chickenandeggcookbook.com
1 Cup + 2 Tablespoons Flour 1/2 Cup Butter 1/4 Teaspoon Salt 24 Light Colored Candy Carmels 1/4 Teaspoon Baking Soda 2 Tablespoons Cream 1/2 Cup Brown Sugar, Firmly Packed 1/2 Cup Semi-Sweet Chocolate Chips 3/4 Cup Quick Cooking Rolled Oats
Combine in mixing bowl 1 cup flour, baking soda, salt, brown sugar and oats. Cut in butter until particles are fine. Reserve 1 cup of this mixture. Press remaining mixture into the bottom of a greased 8-inch square pan. Bake at 350 degrees for 10 minutes. Combine carmels and cream in double boiler. Cook over boiling water until carmels melt. Blend in 2 tablespoons flour. Spread carefully over baked base. Sprinkle with chocolate chips and then with reserved crumb mixture. Bake at 350 degrees for 12-15 minutes until delicately browned.
*If using Pillsbury's Best Self-Rising Flour, omit salt and baking soda.
Quick trick: Combine 1/2 cup vanilla carmel sauce with 2 tablespoons flour and substitute for melted carmels and cream.
Recipe - Jean Hansen
Calla Ferre - Santa Cruz County Fair: 2nd Place (1985)
"Who wouldn't like these? They have both caramel and chocolate in them! Another one of my Mom's traditional Christmas cookies." - Calla Ferre
