3/4 c. butter
2/3 c. confectioners' sugar
1 tsp. vanilla
1 1/4 c. flour
3/4 c. oatmeal (quick or uncooked)
3/4 c. finely chopped pecans
1/4 tsp. salt

For cookies, beat together butter and sugar until light and fluffy; blend in vanilla. Add combined remaining ingredients; mix well. Shape to form 1 inch balls. Bake on ungreased cookie sheet at 325 degrees about 20 minutes or until edges are light golden brown. Cool completely on wire cooling rack.

TOPPING:

25 caramels
1 (6 oz.) pkg. (1 c.) semi-sweet chocolate pieces
2 tbsp. water
1 tbsp. vegetable oil

For topping, melt caramels with water in heavy small saucepan over low heat; stirring frequently. Spread or drizzle about 1 teaspoon caramel sauce over each cookie. Melt chocolate with oil in heavy small saucepan over low heat, stirring frequently. Spoon or drizzle about 1 teaspoon chocolate over each cookie. Refrigerate to set chocolate; store in tightly covered container at room temperature. Makes about 3 dozen cookies.