Note: The heat of the cookie base and caramel should soften the butterscotch and chocolate chips slightly. If this is the case, gently squeeze the chips with your hands to anchor them together (but not enough to deform them).
Bake until golden brown on the top and finished in the middle. Make sure they do not burn, 30 to 35 minutes. Allow to cool for 15 minutes.
Spoon the dulce de leche into a microwave-proof bowl and a microwave to soften it, about 45 seconds. Shovel it on the oatmeal base and spread it with a staggered spatula around the edges and into an even layer.
Preheat the oven to 350 degrees. Line up a 9-inch square baking pan with aluminum foil and spray with an anti-stick spray.
Mix flour, oats, brown sugar, baking powder and salt in a bowl. Cut the butter with a slicer until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and lightly tap to pack it lightly.
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