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