Oats N Caramel Chocolate Chip Cookie Squares
Indulge in the ultimate sweet treat with these Oats N Caramel Chocolate Chip Cookie Squares, the perfect marriage of chewy, buttery cookie dough, gooey caramel, and melty chocolate. This irresistible dessert combines the hearty texture of old-fashioned oats with the decadence of a caramel layer and a generous sprinkle of semi-sweet chocolate chips, all baked to golden perfection. Ready in under an hour, these cookie bars feature a soft, chewy base topped with caramel and chocolate, finished with crumbles of dough for a rustic, bakery-style look. Perfect for parties, potlucks, or a cozy night in, these cookie squares are a crowd-pleasing delight that will satisfy every sweet tooth. Whether served warm or stored for later, they deliver pure comfort in every bite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Old-fashioned oats
- 1 cup Caramel candies (unwrapped)
- 3 tablespoons Heavy cream
- 1.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and creamy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the old-fashioned oats until evenly mixed.
Spread two-thirds of the dough evenly into the prepared baking pan to form the base. Set aside the remaining dough for the topping.
In a microwave-safe bowl, melt the caramel candies with the heavy cream in 30-second intervals, stirring between each interval until smooth.
Pour the melted caramel over the cookie base and spread evenly to cover the surface.
Sprinkle the semi-sweet chocolate chips evenly over the caramel layer.
Take the reserved cookie dough and drop small pieces evenly over the top, allowing some of the caramel and chocolate chips to peek through.
Bake in the preheated oven for 22-25 minutes, or until the top is golden brown and the edges are set.
Remove the pan from the oven and let it cool completely on a wire rack before lifting the cookie slab out using the parchment paper overhangs.
Cut into 16 square pieces and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 41.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
