A Cookbook & Caramel Oatmeal Chewies

I have always wanted to publish a cookbook.  Maybe someday I still will, BUT for now, I am SOOOOO excited to tell you that the gals from Weekend Potluck and I, have been working on an E-cookbook!  FUN, right!?!?!?!

We will share lots of Weekend Potluck favorites, along with some new recipes!

Over 60 recipes in all with photos!!!!!
I don’t know about you, but I LOOOOOVE cookbooks with photos!
 The E-book will be available to purchase here on the blog in October. (exact date to be announced soon!)
The only problem we are having now, is deciding on a cover.
 Look at the photos below, do you recognize that table? Yup, it’s the picnic table I take all my food photos on. 🙂  I am so honored it made the front cover of our cookbook!
Now, I need your help!  Vote for your favorite cover, by telling me 1, 2, or 3 in the comments section! Once we have heard back from all 6 bloggers, we will count the votes and pick a cover!!!

Speaking of cookbooks, my good friend, Mrs. Baker has her very own cookbook, which I OWN thankyouverymuch.

I have a whole list of things I want to make out of it.  This particular title has a GIANT star next to it now because it was so INCREDIBLE!

All the right kinds of chewy and melt in your mouth, combined.

Caramel Oatmeal Chewies

by The Better Baker

Oatmeal Caramel Chewies

1-3/4 c. quick or old fashioned oats
1-3/4 c. all purpose flour, divided
3/4 c. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt,optional
3/4 c. butter (1-1/2 sticks), melted
2 c. semi sweet chocolate chips
1 c. caramel ice cream topping
1 c. chopped nuts (optional)

Preheat oven to 350. Grease bottom of 9×13 baking dish.

Combine oats, 1-1/2 c. flour, brown sugar, baking soda and salt in large bowl.  Stir in butter;mix well. Reserve 1 c. oat mixture; press remaining oat mixture onto bottom of prepared pan.

Bake 12 – 15 minutes or until brown. Sprinkle with chocolate chips and nuts.

Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within 1/4″ of pan edges.  Sprinkle with reserved oat mixture.  Bake 18 – 20 minutes longer or until golden brown.

Cool in pan on wire rack; refrigerate until firm. Setting them out at room temperature for a few minutes prior to cutting them makes for an easier job.

Oh my gooey goodness!  Just try to keep your hands off them straight out of the oven.

Thanks for another keeper, Mrs. B!

Now before you go, leave me a comment and tell me which cookbook cover gets your vote: 1, 2 or 3!  

Thanks for your help!  🙂

~T

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