by Lea Sidoti and Becky Topol
This year’s Small Business Saturday Cookie Battle was a landslide victory for Lea! Her Oatmeal Caramelitas were a universal smash, winning by nearly twenty votes! As a thank-you gift to everyone who stopped by on Saturday (and everyone who has made Labyrinth's three years so special) we present the recipe for the winning cookie of the 2013 Cookie Battle:
- 1 cup + 3 tbsp flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup quick oatmeal
- 3/4 cup brown sugar
- 3/4 cup melted butter
- 1 cup chocolate chips
- 1 1/2 cup chopped pecans
- 3/4 cup caramel ice cream topping
Preheat oven to 350°F. Combine 1 cup of flour with baking soda, salt, oatmeal, brown sugar, and melted butter in a large mixing bowl. Press half of the mixture into the bottom of a greased 11"x17" baking pan (this will be very thin to cover the whole bottom of the pan). Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle with chocolate chips and pecans. Blend caramel ice cream topping with remaining 3 tbsp flour and spread over pecans. Sprinkle evenly with remaining oatmeal mixture. Press lightly. Bake 25 minutes at 350°.
And there you have it! Lea says that her Oatmeal Caramelitas would be just as delicious without pecans, so if you have an allergy to tree nuts you can simply leave them out of the recipe. These cookies are guaranteed to be a hit at any holiday party!
A selection of the delicious cookies from this year's Battle, Caramelitas in the front row, far right.