2 sticks softened butter
3/4 cup white sugar
1 cup packed brown sugar
2 eggs
1 1/2 TBS vanilla
2 1/2 cups flour
2 1/2 cups oatmeal, I used quick oats
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 cups Caramel Bits, by Kraft (11 oz bag)
1 1/2 cups dried blueberries (or cherry or cranberry)
1 cup white chocolate chips or chopped white chocolate
Preheat oven to 350 degrees. In a stand mixer, beat the butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined.
Place flour, oatmeal, cinnamon, soda and salt into a large bowl; mix to combine. Add dry ingredients to wet ingredients. Add the caramel bits, blueberries and white chocolate. Mix until just combined.
Use a medium cookie scoop and scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes or until edges are just turning golden brown. Remove and let cool for 5 minutes before removing from pan.
* If using a muffin-top pan, spray pan and scoop 1/4 cup dough into each muffin-top pan cup. Press to about 1/2 inch thick. Bake 11-14 minutes. Makes 24 large muffin top pan cookies.
Makes 4 dozen cookies
I ended up with 5 dozen cookies, however, I didn't think I made them too small.
I also had to bake mine for 12 minutes.
Source: www.picky-palate.com
Janice
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