These Oatmeal Butterscotch Caramel Cookies go so well with a cold glass of milk! These chewy cookies are the best light and tasty dessert.
Oatmeal Butterscotch Caramel Cookies
How fast is this week going?! Loving it. Let’s celebrate it being almost Friday with my newest cookie, shall we? I found this beautiful jar of dulce de leche caramel sauce from Argentina at the grocery store last week that I couldn’t wait to add to a cookie.
I must say these cookies were incredible right out of the oven, but I think my favorite was when I stuck a couple in the refrigerator. They got perfectly chewy and I could hardly keep my hands out of them.
Here’s your basic line up of ingredients and that beautiful jar of dulce de leche I found. Use any caramel sauce you prefer or even make your own. I have a recipe here if you’d like to use this one š
How to Make the Best Oatmeal Cookies
I love oatmeal cookies, especially with butterscotch and caramel š
Add your butter and sugars to your stand mixer.
Cream away!
Thanks to my little stinker for helping dump the eggs in š
Here’s a closer look at that caramel sauce I was telling you about. It’s by La Salamandra and it’s so dreamy. Worth every penny. Like I said earlier, you can certainly use your favorite caramel sauce as a substitute.
Perfection.
Add those dry ingredients to the mix.
…..and those butterscotch chips.
Sneak one or two if you’re crazy š
Yes, it’s done!
My little helper earned a good lick or two.
On the cookie sheet they go and into the oven.
Here they are, perfectly fabulous.
Love!
Oatmeal Butterscotch Caramel Cookies
Equipment
- Oven
Ingredients
- 2 sticks unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1/4 cup prepared caramel sauce
- 2 cups all purpose flour Gold Medal
- 1 cup quick oats
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 bag butterscotch chips
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with aĆ silpat liner or parchment paper.
- 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.
- 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!