Monday, June 11, 2012

Oatmeal Butterscotch Caramel Cookies

Is it just me, or is there something about caramel sauce that brings you back to being a kid again? One of my favorite parts of elementary school was the annual ice cream socials. I guess I've always been a bit of a sweet fiend, because I can remember lining up to heap each topping onto my perfect palate of ice cream, and I specifically remember never skimping on the caramel sauce!

Maybe it was the wonderfully reminiscent flavors of my fellow blogger, Picky Palate's new recipe that caught my eye, but when I heard "oatmeal," "butterscotch," "caramel," and "cookie" all used in the same recipe, I knew there was no looking back! And, of course, these cookies did not disappoint. If for no other reason, I highly recommend popping a batch of these babies into your oven just for the mere aromatic benefits. Your house will smell like pure butterscotch and caramel heaven! And of course, you only need to try a bite (or maybe two, or three, or... you get the picture) to experience this heaven for yourself. The cookies are soft and packed with sweet and perfectly fabulous flavor. Check out the recipe below and hurry to go whip up a batch for yourself!

Oatmeal Butterscotch Caramel Cookies 

2 sticks (1 cup/16 tablespoons) softened unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/4 cup prepared caramel sauce
2 cups all purpose Gold Medal Flour
1 cup quick oats
1 teaspoon kosher salt
1 teaspoon baking soda
1 bag butterscotch chips

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
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 with a medium cookie scoop. Bake for 12-14 minutes, or until edges just start to turn golden brown. Let cool on cookie sheet for 10 minutes before transferring to a cooling rack. Serve and enjoy! (Makes 3 dozen cookies).

Happy Baking! :)


1 comment:

Pin It button on image hover