Carmel Topping:
1 cup sugar
1/2 cup corn syrup
3/4 cup heavy cream
1 and 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
Cookie:
1 cup all purpose flour
1 cup quick oats
3/4 cup light brown sugar
1/2 teaspoon baking soda
1/8 teasppon salt
12 tablespoons melted unsalted butter
2 three ounce bars semisweet chocolate
1 cup chopped walnuts
Carmel Topping:
In a medium sized saucepan, combine the sugar and corn syrup and cook over medium-low heat.
Stir constantly until boiling
Stop stirring and continue boiling until the mixture carmelizes to a deep amber color
Immediately remove the pan from the heat and add the butter and cream. Use a ladle to pour
in the cream gradually
Return carmel to the range and continue boiling on medium high heat for 1 and 1/2 minutes
until the carmel is reduced to 1 and 1/2 cups
Immediately pour the caramel into the prepared cup and allow it to cool 10 minutes. Stir in
vanilla.
Cookie:
Preheat oven to 350
In a large mixing bowl, at medium speed, beat together the flour, oats, brown sugar, baking soda, and salt for
about 3 mintes or until well mixed.
At low speed, beat in the melted butter
Scrape the mixture into the prepared pan and pat it in to coat the bottom evenly
Bake for 10 minutes
Remove the pan from the oven and evenly sprinkle on the chocolate pieces and walnuts
Drizzle the caramel mixture evenly on top and return the pan to oven for 2 minutes more or until caramel is bubbling.
Allow to cool completely
Use a pancake turner along the sides, and invert onto plastic covered cookie sheet
Reinvert on to cutting surface and cut into bars