Caramelita Cookies

• 2 cups Flour, Plus 3 Tablespoons, Divided
• 2 cups Oats
• 1-1/2 cup Brown Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2-1/2 sticks Melted Unsalted Butter
• 12 ounces, fluid Caramel Sauce, Purchased Or Homemade
• 1 cup Semi-Sweet Chocolate Chips
• 1/2 cups Chopped Pecans (optional)

1. Preheat the oven to 350u0b0F.
2. Spray or grease a 9-by-13-inch baking dish. In a large bowl, mix 2 cups of your flour, oats, brown sugar, baking soda and salt. Mix in the butter until the mixture is crumbly. Place half of the mixture in your baking dish, pressing down a bit with the back of a spoon or spatula to make it uniform and bake for 8 to 10 minutes. Cool for a few minutes.
3. Mix the remaining 3 tablespoons flour with the caramel until smooth. Layer the chocolate, nuts (if using) and caramel on the baked cookie base. Add the caramel last. Then spread it around just a bit with the back of a spoon or spatula. Add the remaining unbaked crumble on top (again, pressing down a bit to spread it out and pack it down a little) and bake an additional 14-18 minutes. Pull when slightly browning on top.
4. Cool for 5 minutes then run a butter knife around the perimeter of your dish to loosen the cookie. Allow to cool then remove the cookie one half at a time, then slice into bars or squares.
5. Note: I chose to make my own caramel sauce for this recipe.
6. Enjoy!
7. Recipe adapted from Kara Sigle via The Food Network.

flour, oats, brown sugar, baking soda, salt, butter, caramel sauce, chocolate chips, pecans

Taken from tastykitchen.com/recipes/desserts/caramelita-cookies/ (may not work)