Caramel Candy Cookies
Source of Recipe
by Laurel, from Christmas with Southern Living 2005
List of Ingredients
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2½ cups uncooked regular oats
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 (1.7-ounce) packages chocolate-covered caramel candies (Rolo), chilled and chopped
2 (4-ounce) white chocolate bars, chopped
1½ cups unsalted peanuts, choppedRecipe
Beat butter at medium speed with an electric mixer until creamy; add sugars, beating well. Add eggs and vanilla, beating until blended.
Process oats in a blender or food processor until finely ground. Combine oats, flour, and next 3 ingredients; add to butter mixture, beating well. Stir in chopped candy, white chocolate, and peanuts. Chill dough for 1 hour, if desired.
Shape dough into 1½-inch balls, and place on lightly greased or parchment paper-lined baking sheets. Chill briefly, if desired (Chilling the dough twice really helps cookies hold a plump shape during baking.). Bake at 375° for 10 to 11 minutes or until lightly browned. Cool 1 minute on baking sheets. Remove to wire racks to cool.
(yield: 5½ dozen)
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