Oats and chocolate caramel cookies. In a large bowl, whisk the oats, flour, baking powder, baking soda, cinnamon, ginger, and salt until combined. In another large bowl, beat the butter and sugars until light and fluffy. Keeping the mixer speed on low, add in the oatmeal. The cookie dough will be very thick. Fold in the chocolate chips and the caramel chips using a spatula until it is completely blended.

Sprinkle the chocolate chips over the partially baked bottom layer, then pour the caramel over the chocolate chips. Scatter the remaining oatmeal dough over the caramel by breaking apart small chunks. No need to worry about completely covering the caramel. You can have Oats and chocolate caramel cookies using 12 ingredients and 13 steps. Here is how you cook that.

Ingredients of Oats and chocolate caramel cookies

Prepare of Quater cup better.
It's of Third of a cup plain flour.
Prepare of Quater cup semolina flour.
You need 3 of quater cup oats.
Prepare 4 of table spoons brown suger.
You need 3 of quater cups variety chocolate pieces mainly with caramel.
Prepare of Quater cup orange juice.
Prepare Pinch of salt.
It's 3 of level teaspoons baking powder.
Prepare 1 of teaspoonCinnamon powder(optional).
It's 2 tablespoon of cooking oil.
It's 2 tablespoons of good dark cocoa powder.

Place the flour, oats, baking powder, and baking soda in a separate bowl; mix well and add to the wet batter. Beat until everything is well incorporated. Scrape down the sides of the bowl before adding the chocolate chips and caramel chips. Slowly add in the chocolate and caramel chips just until they are evenly distributed.

Oats and chocolate caramel cookies instructions

Semi Melt the butter and stir.
Then add the orange juice,the oil and brown suger..
Mix to combine enough in order to melt the suger..
Then add in the chocolate chunks or any other alternative ingredients(see options in extra the notes i added).You may need to break them down a bit depending on initial sizes..
Combine well all ingredients..
If dough is bit sticky or harder to handle...you can collect to form a roughly round dough and add in fridge for about half hour...then can take out and work with while less sticky.
If dough is not collecting well..can add in a table spoon or two of the orange juice..just enough to enable ball formation.
Also u can sh.
Ape the ball by pressing the dough lightly in hand palm.
It is easier to make roughly the balls first and flatten while on the tray staring to flatten in middle by using palm end..and then pressin eithet by spoon fork or finger tips etc...be creativ if you like and even get kids involved.
Then form medium size balls and flatten to about 4 or 5 millimeter thickness round shape.try make it as even thickness as possible.
Then put in tray bit apart and bake in preheated oven about 20 to 30 minutes..
Keep checking when cooked you can tell by the aromas and slightly harder outside and nice gooy centre!.

Add the oats, flour, baking soda, and salt to a blender and pulse until coarsely blended. The texture of the oats should be finer than quick oats but not as fine as flour. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture until just blended. Add a little salt, butterscotch pudding (ya that's right), oats, and give it a stir.