Bacon does what it always does in these caramel-and-chocolate chunk cookies: It makes them tastier! Prepare to knock some socks off at the bake sale.
What You Need
Original recipe yields 36 servings
1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 tsp. baking soda
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped
1 cup KRAFT Caramel Bits
4 slices cooked OSCAR MAYER Bacon, broken into small pieces
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Let's Make It
Heat oven to 375°F.
Combine flour, oats and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
Bake 10 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
All of your favorite flavors are incorporated into these scrumptious cookies. Enjoy one at your next special occasion.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
This delicious cookie dough can be prepared ahead of time. Place in freezer-weight resealable plastic bag; freeze up to 3 months. Thaw in refrigerator before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.