Find a yummy, chocolate-caramel surprise in every cookie bite!
Reynolds™ Parchment Paper
pouch Betty Crocker™ oatmeal chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
tablespoons Gold Medal™ all-purpose flour
milk chocolate covered caramels, unwrapped (from 13-oz. pkg.)
cup semisweet chocolate chips
teaspoons Betty Crocker™ chocolate candy sprinkles
Make cookie dough as directed on package, stirring in flour with cookie mix. Shape about 1 tablespoon dough around 1 chocolate caramel candy, covering completely. Place 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 10 to 12 minutes. Cool; place cookies on cooling racks.
Microwave chocolate chips and milk uncovered on High 1 to 2 minutes or until melted, stirring until blended. Spoon glaze onto each cookie. Top with sprinkles. Let stand until glaze is set.
Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
For even baking, make sure cookies are of the same shape and size.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc.