• 1-1/2 cup plain flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup light brown sugar
  • 1-3/4 cup quick oats
  • 3/4 cup margarine, melted
  • Topping :
  • 1 (10-oz.) package caramel candies, unwrapped
  • 1/4 cup water
  • 1 (6-oz.) package milk or semi-sweet chocolate chips
  • 1 cup pecans, chopped
  •  Reserved oat mixture from cookie dough above

Cookies: Preheat oven to 350 degrees. In a large bowl, mix the flour, baking soda, and salt. Stir in the brown sugar, and mash to remove all sugar lumps; then mix in the oats. Stir in the melted margarine until well blended. Measure 1-1/3 cups of the oat mixture, and reserve for the topping. Prepare a 9- x 13-inch baking dish with spray-oil. Press the non-reserved oat mixture in the bottom of the baking pan. Bake in preheated oven for 10 minutes. Allow to cool completely. Topping: In a medium saucepan, melt the unwrapped caramels with the water, and stir to mix. Sprinkle the chocolate chips and pecans over the top of the cooled pan of cookies. Drizzle the hot caramel mixture over the chocolate chips and pecans, leaving a 1/4-inch edge with no caramel. Top with reserved oat mixture. Bake in preheated oven for 15 to 18 minutes or until golden brown.