Oatmeal Caramel Butterscotch Cookies

While sitting through a very sad and cold football game last Saturday, Brent and I started dreaming of the fireplace and of baking. But what to bake… I decided I wanted to make cookies with caramel and butterscotch. I am not always in the mood for butterscotch but for some reason pairing it with caramel made it seem like the perfect November cookie combination. Thank goodness for the internet because all I had to do was search for ‘caramel and butterscotch cookie’ and up pops a very yummy sounding Oatmeal Caramel Butterscotch Cookie recipe. These came out so good! If I were you I would probably stop reading about them and start baking them!

Oatmeal Caramel Butterscotch Cookies (Original recipe from Picky Palate)

Ingredients

• 2 sticks (1 cup) softened unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 ½ teaspoons pure vanilla extract
• ¼ cup prepared caramel sauce (I made my own, it is very easy, see recipe below)
• 2 cups all purpose flour
• 1 cup quick oats
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 bag butterscotch chips

Directions

1. Preheat oven to 350 degrees F.
2. In stand or electric mixer, cream butter and sugars until light and fluffy, a good 2-3 minutes. Slowly add in eggs, vanilla and caramel sauce.
3. Place flour, oatmeal, salt and baking soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with butterscotch chips. Mix until just combined then scoop dough onto prepared baking sheet.
4. Bake for 12-14 minutes, or until edges just start to turn golden brown. Let cool on cookie sheet for 3 minutes before transferring to a cooling rack. Serve and enjoy!

Makes 3 dozen cookies

                                    

Caramel Sauce (Original recipe also from Picky Palate)

Ingredients

• ½ stick (1/4 cup) unsalted butter
• ¼ cup sugar
• ¼ cup heavy cream
• ¼ teaspoon vanilla extract

Directions

1. Place butter and sugar in medium saucepan on medium heat. Cook and stir until mixture turns a deep amber color.
2. Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until sauce thickens and coats back of spoon.