Caramel Oatmeal Cookies
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked rolled oats
1 cup chopped nuts
1-1/3 cups (8-oz. pkg.) HERSHEY'S Caramel Filled Baking Pieces
1. Heat oven to 350 F. Line cookie sheets with parchment paper.
2. Beat butter, brown sugar and granulated sugar in large bowl until well
blended. Add eggs and vanilla, beating well. Stir together flour, baking soda
and salt; beat into butter mixture. Stir in oats and nuts. Gently fold in baking
pieces. Drop by heaping teaspoons onto prepared cookie sheets.
3. Bake 10 to 12 minutes or until cookies are golden brown. (Caramel will melt
out along edges of cookies.) Place cookie sheet on wire rack; immediately use
edge of knife or spatula to push melted caramel back to edges of cookie. Cool
several minutes; slide parchment paper and cookies off cookie sheet to wire
rack. Cool completely; peel cookies off parchment paper.
About 4 dozen cookies.