CARAMEL CHIP COOKIES

“Yummy new flavor of Hershey’s baking chips, but out of butter?  Oh, no!  Oh, yes!  This recipes uses Crisco and your taste buds will not be disappointed.  The rich caramel flavor in these baking chips are highlighted in every bite.  Thank you, Hershey!  Thank you, Sea Salt Caramel!  Thank you, backup plan!  Enjoy!”

1 cup Crisco

1/2 cup Sugar

1 cup Brown Sugar

1 teaspoon Vanilla Extract

2 Eggs

1 1/2 cups Flour

1 teaspoon Baking Soda

1 teaspoon Salt

2 cups Quick Cooking Oats

1 package Hershey’s Sea Salt Caramel Baking Chips

 

Preheat oven to 350 degrees.

Cream Crisco, sugar, and brown sugar.

Mix in the vanilla extract and eggs.

Mix in the flour, baking soda, and salt.

Mix in the oats.

Mix in the caramel baking chips.

Drop by rounded Tablespoons onto parchment paper lined baking sheets.

Bake for 8 minutes or until the bottoms have browned.

Place baking sheets onto wire cooling racks.

Let rest on baking sheets for 5 minutes.

Remove cookies and place on cooling racks until ready to eat.

 

Makes about 60 cookies.

Revised Source:  “Hillary Clinton’s Chocolate Chip Cookies” recipe found on page 4 of my cookie cookbook, “Today is a Great Day for a Cookie,” which as always is available for free download at www.CookiesbyDave.com.