Caramel Butterscotch Cookies

makes approximately 7 dozen (1 tablespoon) cookies

2 cups all-purpose flour
1 cup old fashioned oats
2 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
½ cup caramel sauce (I use No Fail Caramel Sauce)
2 cups butterscotch chips (or an 11 ounce bag)

Preheat oven to 350°F.  Prepare two baking sheets with parchment paper.

Combine flour, oats, baking soda, and salt in a medium bowl.  Whisk to combine.  Set aside.

In the bowl of a stand mixer (or electric mixer) on medium speed; cream butter and sugars until light and fluffy.  Add eggs and mix until well combined.  Add vanilla and blend.  Add caramel and mix well.

Add flour mixture and blend until combined.  Add chips and blend well one final time.

Using a 1 tablespoon scooper (or a rounded teaspoon utensil) drop cookie dough onto prepared baking sheet.  Bake for 8-11 minutes until golden brown.  Remove and allow to cool on baking sheet for 5 minutes and transfer to cooling rack and allow cookies to cool completely (or eat immediately).


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.