Total Calories: 965
Yield: 4 dozen
Preheat oven to 350°. Break caramel bars at natural sections. Cut sections into small chunks with a sharp knife. (You may chill bars first if you like—it helps to keep caramel from oozing out too much as you cut them.) Set chunks aside. Grate bittersweet or semisweet chocolate and white chocolate.
Chop pecans. Place 1/2 cup oatmeal in blender, and blend at high speed until oatmeal turns to powder. In a large bowl, beat butter with sugar, salt, and vanilla until creamy. Add eggs, and beat well. Stir in the flour, powdered oatmeal, remaining oatmeal, baking powder, and baking soda. Add caramel chunks, both grated chocolates, and pecans, and mix just to combine.
Using 2 spoons or your hands, form balls the size of large walnuts. Place them in rows about 3 inches apart on ungreased cookie sheets. Bake for 10–15 minutes until golden brown. Remove cookies from sheet, and cool on a rack. When cool, store cookies in an airtight container.
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