| CHOCOLATE CARAMEL NUT OATMEAL COOKIES |
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Makes about 4 Dozen Cookies Cream Cheese Mixture 1 package (8 ounces) cream cheese, softened 1 egg 1/3 cup granulated sugar Dough 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 1/3 cup granulated sugar 1/3 cup firmly packed light brown sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup cocoa 1/2 cup buttermilk or sour milk* 2 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 2 cups oats (quick or old fashioned, uncooked) 1 cup peanut butter chips 3/4 cup whole butter toasted or butter toffee peanuts 25 caramels, unwrapped, cut into eighths Heat oven to 350ºF. Grease baking sheet with Butter Flavor Crisco. For cream cheese mixture, combine cream cheese, 1 egg and 1/3 cup granulated sugar in small bowl. Beat at medium speed of electric mixer until well blended. Refrigerate while making dough. For dough, combine Butter Flavor Crisco, 1/3 cup granulated sugar, brown sugar, 2 eggs and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine cocoa and buttermilk. Stir with spoon until well blended. Beat into creamed mixture. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in oats, peanut butter chips, nuts and caramel pieces with spoon. Swirl cream cheese mixture carefully through dough. Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheet. Bake at 350ºF for 11 to 12 minutes or just until slighty moist in center. Remove to foil. Cool completely. Store in refrigerator. *Make sour milk by pouring 1-1/2 teaspoons lemon juice or vinegar in liquid measuring cup. Add milk to make 1/2 cup. Let stand 5 minutes before using. |
