Did you know that Pillsbury has recently come out with a line of gluten free doughs? I recently came across their new line of doughs in the supermarket. I’m so glad that companies like Pillsbury have expanded to the gluten free market and their products are widely available.

Thanks to Pillsbury, I have just had the opportunity to try some of their Chocolate Chip Gluten Free Cookie Dough. I was so excited to try it! I knew that I couldn’t just roll them in to balls and pop them in to the oven. I had to do something fun with this new product.

My favorite kind of cookie is a cookie bar. Something about them just allows for more amazing things to happen. You can layer them. You can stuff them. You can add all sorts of yummy stuff to them. A cookie bar is always the way to go. My favorite cookie is typically an oatmeal chocolate chip cookie. I knew I had to do some sort of mash-up. That lightbulb moment happened where I decided to make a layered oatmeal chocolate chip cookie bar. Right away, I knew what would go in the middle of the two gluten free cookie doughs. The only option in my mind was caramel. Gooey and creamy caramel. My mouth is watering thinking about it!

I first mixed up my favorite oatmeal chocolate chip cookie dough. I used gluten free oats along with a gluten free flour blend. I slightly adapted the recipe that is on the Quaker Oats canister.

I pressed the mixture in to a sprayed 9×13 baking pan.

Next, I melted caramel bits along with a few tablespoons of heavy cream. I love the caramel bits because they melt faster than the squares and there is no unwrapping to do.

I poured the caramel over the oatmeal chocolate chip cookie dough mixture.

Next, I used my cookie dough scoop to spoon out even balls of the Pillsbury chocolate chip cookie dough. I placed them over the caramel.

I then baked everything at 350 for around 26-27 minutes. I kept my eye on the cookie bars for even browning. The cookie bars couldn’t cool fast enough. I let them cool completely before cutting.

Holy moly. These cookies bars are amazing. They are the perfect indulgent dessert for a crowd. I hope you enjoy!

**This article is sponsored by Pillsbury. The recipe and content is my own. To check out some other gluten free recipes featuring the line of Pillsbury doughs, go here!

Gluten Free Oatmeal Chocolate Chip Caramel Cookie Bars

 

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Author: Hindy Garfinkel

Recipe type: Drinks

Cuisine: gluten free

Ingredients

Oatmeal Chocolate Chip Cookie Layer - slightly adapted from Quaker Oats

• 1 stick plus 6 Tbsp. softened butter
• ¾ cup brown sugar, packed
• ½ cup sugar
• 2 eggs
• 2 tsp. vanilla
• 1.5 cups Gluten Free Flour Blend (use one that includes xanthan gum in the ingredients)
• 1 tsp. gluten free Baking Soda
• 2 tsp. Cinnamon
• ½ tsp. salt
• 3 cups Gluten Free oats
• 1 cup Semi-Sweet Chocolate Chips
  

Caramel Layer

• 1.5 cups Caramel Bits
• 3 Tbsp. Heavy Cream
• 1 tsp. sea salt
  

Chocolate Chip Cookie Layer

• 1 tub of Pillsbury Gluten Free Chocolate Chip Cookie Dough

Instructions

1. Heat oven to 350.
   

Oatmeal Chocolate Chip Layer

1. In a mixing bowl, cream the butter and sugars together. Bean in the eggs and vanilla.
2. In a smaller bowl, mix the flour, baking soda, cinnamon and salt together.
3. Add the dry ingredients to the creamed butter.
4. Stir in the chocolate chips and the oats until well incorporated.
5. Spray a 9x13 pan and press the oatmeal chocolate chip mixture in to the pan.
   

Caramel and Cookie Layers

1. Place the caramel bits and the heavy cream in a small sauce pan. Heat the pan to medium-high and stir frequently until well melted.
2. Once everything is melted and mix well, remove from heat.
3. Pour the caramel over the oatmeal chocolate chip mixture.
   
4. Using a cookie scoop, spoon the chocolate chip cookie dough over the caramel layer.
5. Bake in oven for around 27 minutes, until the top has an even brown tone.
6. Cool completely before cutting. The bars will be gooey from the caramel.
7. Enjoy!

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