Gooey Chocolate Chip Caramel Oat Squares

A craving overtook me the day I found this recipe. Occasionally, I crave chocolate chip cookies. Not just any chocolate chip cookies but soft chewy cookies with big chunks of semi sweet chocolate. When a cookie craving hits and I don’t have time to mix up a batch, a roll of refrigerated Pillsbury chocolate chip cookies are a great substitute. The day I found this recipe, I wanted chocolate chip cookies on steroids and this fit the bill. The caramel makes these bars soft and gooey without being too sweet. Try them with a scoop of vanilla ice cream. They’re addictive.

6 Comments

  1. danielle
    April 3, 2011

    These look and sound awesome!

    Reply
  2. Cristina
    April 6, 2011

    Hi Janet: I luv bar cookies and that you added oats to these chocolate chip cookies! Great idea using the refrigerated cookie dough and including the add-ins. =)

    Also, thank you for visiting my photography blog. :)

    Reply
  3. Katie @ This Chick Cooks
    April 7, 2011

    Those look delicious. Your photos are awesome. Do you have a dslr or use a point and shoot? Also, do you have any tips on how you get such awesome lighting and clarity in your photos? I’d really appreciate any insight since all your photos are so great :) Thanks!
    Katie

    Reply
  4. Allison @ Alli 'n Son
    April 9, 2011

    These bars look just like one of my favorites are a local bakery. Yum!

    I’d love to have you share this recipe on my weekly linky, Sweet Tooth Friday. I hope to see you there! http://alli-n-son.com/2011/04/07/jelly-bean-cookies/

    Reply
  5. linda
    June 22, 2013

    wow these look great, you have such nice photos on your blog, i only take picture with my ipod, oh and what kind of caramel topping you use?

    Reply
    • jfoster
      June 24, 2013

      Usually we use fat free Smuckers for this. Occasionally we make a sauce with butter and brown sugar (that’s definitely a splurge).

      Reply

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