I am getting close to the end of the book and was excited about these as I love caramel...almost as much as molasses! This recipe was Betty's best from 1940-1945, which was the time of World War II. Because of rationing, bakers switched to brown sugar and limited butter for cookies and by refrigerating and slicing the cookie, they made the dough go farther. All the previous are wonderful things but the cookies did not have enough butter or sugar to taste like caramel. They were crispy but the taste left something to be desired..maybe should be retitled "brown sugar refrigerator cookies".
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