I had just taken a can out for tonight's dessert when I came across this exact recipe.... :) A local authentic Italian restaurant (has since been run out by Olive Garden, Macaroni Grill & the like - yuck) served this as "Caramello." We asked, nay, DEMANDED the recipe, as it was incredible. Surprise! It's just caramelized condensed milk w/whipped cream on top. :) I have made this on the stovetop for 15+ years and have never had a single explosion. I always make sure to have plenty of water (I use my pasta kettle) and keep it a low simmer. I start the water warm, with the can already in place. Voila! I have also placed the can in a shallow casserole dish partially filled with water and baked it overnight at 225 degrees. Not quick enough for me, however.... I use this when I need caramel for a recipe (cookies, ice cream topping, etc) and have had great success; not the exact flavor, but richer and smoother. Yum!

Reviewed On: Jul. 24, 2007

My favorite cookie recipe. I 1st made these in Preschool mover 30 years ago, and had the original recipe sheet until moving, then searched for this one. If you are having difficulty getting these cookies to set up, the quick oats work much better. By design, these oats make thicker, faster oatmeal, which will be replicated in the cookies. With a peanut allergy in the family, I substitute an equal amount of freshly ground almond butter. It seems to give the cookies a bit more substance and is less sweet. I never thought I could improve on this recipe, but the almond butter is an even bigger hit!

Reviewed On: Nov. 13, 2006

Fantastic cookies! My son is allergic to nuts, so I left out the pecans and made up for it with a bit more oats and chocolate chips. I also add 1 tsp of pure vanilla to the "crust" mixture. After making this several times, I've found the butter is the key to cookie consistency. If you melt the butter and add it when it's still warm, the crust will be more cookie-like (think Toll House cookies on top and bottom. If, however, you just soften the butter and add it at room temperature, they are more like bar cookies, with a distinct crust, chocolate chip & caramel layer, and a crumbly topping. In addition, putting them in the fridge for an hour or so before cutting improves them even more. These last about 2 days in our house and require at least a gallon of milk to be on hand. :)

Reviewed On: Mar. 21, 2006