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1hr 5mins
3 dozen cookies

Ingredients Nutrition

  • Crisco® Original No-Stick Cooking Spray
  • 34 cup Crisco® Butter Flavor All-Vegetable Shortening or 34 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 12 cups quick oats, uncooked
  • 34 cup brown sugar, firmly packed
  • 12 cup Pillsbury BEST® All Purpose Flour, plus 3 tbsps., divided
  • 12 cup Pillsbury BEST® Whole Wheat Flour
  • 12 teaspoon baking soda
  • 14 teaspoon ground cinnamon
  • 1 13 cups milk chocolate chips
  • 12 cup walnuts, chopped
  • 1 (12 1/2 ounce) jar Smucker's® Caramel Spoonable Ice Cream Topping


  1. HEAT oven to 350°F Coat a 9 x 9-inch baking pan with no-stick cooking spray.
  2. BEAT shortening, oats, brown sugar, 1/2 cup flour, whole wheat flour, baking soda and cinnamon in large bowl with an electric mixer at low speed until mixture resembles coarse crumbs. Reserve 1/2 cup for topping. Press remaining crumbs into prepared pan.
  3. BAKE 10 minutes. Remove from oven. Sprinkle chocolate chips and nuts over crust. Stir together caramel topping and 3 tablespoons flour until well blended. Drizzle over chocolate chips and nuts. Top with reserved 1/2 cup crumbs.
  4. BAKE an additional 20 to 25 minutes or until golden brown. While still warm, run a knife around the outside edge of pan. Cool completely on rack.

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