Rolo Cookies

Think rich chocolate cookie with a chewy carmel center. That's the ROLO cookie. And it's one of the few cookie recipes on the planet that has survived my kitchen without receiving a Maret ingredient makeover. It's a solid, reliable, decadent recipe. I think the only thing that could improve it is a higher quality carmel candy. You just have to find one that's not liquidy. That's the trick. If you know of any, let me know.

Tips for this recipe: Freezing the Rolos is necessary. Freezing the candies prior to baking allows them to stay within the cookie's envelope (without falling out the bottom). The dough is incredibly thick. I recommend mixing by hand when you add the last bit of flour mixture. ENJOY!



ROLO Chocolate Cookies (from Nestle)

4 pkg (52 g each) ROLO chocolates
1 cup all-purpose flour
1⁄2 cup cocoa powder
1⁄2 tsp baking powder
1⁄2 cup butter, softened
1 cup packed brown sugar
1 tsp vanilla
1 egg
1⁄4 cup granulated sugar (optional, for rolling)

Steps:
Place ROLOS in freezer for at least 6 hours. In a medium bowl, whisk together flour, cocoa and baking powder until combined and no lumps remain. In a large bowl, beat butter until creamy. Beat in brown sugar and vanilla, then egg, until smooth. Stir flour mixture into butter mixture until just combined. Let dough stand for 30 minutes.
Preheat oven to 350°F (180oC). With hands, roll 1 tbsp (15 ml) of dough for each cookie into balls and place on a waxed paper-lined baking sheet. If using, place granulated sugar in a shallow dish. Bake no more than 15 cookies at a time and remove 1 package of ROLOS at a time from the freezer. Press each ball of dough into about a 2-inch (5 cm) circle. Place a ROLO in centre; wrap dough around ROLO so it is evenly covered. Seal well so there are no cracks. Roll into a ball. Roll in sugar, if desired. Place about 2 inches (5 cm) apart on a parchment paper-lined baking sheet. Bake in centre of oven for about 8 minutes or until dry to the touch. Cool on sheet on rack.
Makes about 40 cookies.
Nutrients per cookie:
About 95 Calories, 1 g Protein, 4 g Fat, 14 g Carbohydrates.

Oatmeal Chocolate Caramel Bars

This came from My Kitchen Cafe which consistently has really awesome recipes. These salty/sweet/textured bars are super rich and addictive. Click the link to see her pictures.

Since I am still banned from the grocery store, so I made my own caramel instead of melting cream and store-bought caramels. I think the result is divine.


Oatmeal Chocolate Caramel Bars

*Makes 9X13-inch pan of bars

1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups brown sugar
1 cup melted butter

14 ounce bag of caramels
1/2 cup whipping cream or milk
1 12-ounce package semisweet chocolate chips

Preheat the oven to 350 degree. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13-inch baking pan. Bake 10 to 15 minutes, until lightly browned.

Meanwhile, melt the caramels and whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle the chocolate chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and edges are lightly browned. Cool the bars completely before serving so they can set up properly.