By:  Barbara Kulish

Preheat oven to 350 degrees
Spray 9 x 13” pan with Pam
(You can also use parchment paper, either makes it easy to remove from pan)

Prepare ingredients for topping, set aside:
1 cup chocolate chips
1/3 cup chopped nuts (pecans or walnuts)
½ cup Smuckers caramel syrup + 2 tbsp. flour
(flour keeps syrup from melting into the chocolate-necessary, you can’t taste it)

Melt & cool ¾ cup butter (can use margarine, not spreads however)

In a Medium bowl add:
1 cup oatmeal
1 cup flour
½ tsp baking soda
¾ cup brown sugar
1 cup oatmeal

Combine dry ingredients, add butter and blend to form crumbs:  press into pan
Bake for 10 minutes DO NOT OVER BAKE
Remove from pan, spread chips and nuts immediately over oatmeal base, swirl caramel and flour mixture over chips and nuts and return to oven to bake for an additional 15 minutes, again, DO NOT OVERAKE. Overbaking causes oatmeal base to get very hard.
Cool for at least 2 hours and cut into bars, I usually make them about 1” x 1 ½ “, they are rich. 

These keep well in an airtight container for about 2 weeks.  Barbara said she calls these her “healthy cookies because they have oatmeal in them, don’t they?”