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 ๐Ÿ™‚

I love oatmeal cookies, especially with butterscotch and caramel ๐Ÿ™‚

Add your butter and sugars to your stand mixer.

Cream away!

Thanks to my little stinker for helping dump the eggs in ๐Ÿ™‚

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 ๐Ÿ™‚

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!

[ziplist]

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



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47 Responses
  1. That dulce de leche and the butterscotch chips…mmmm, so good! I love both. And oatmeal cookies. These look sooo good!

    And I am coveting that straw! I have to do a few icy drinks food shoots this week and have been looking high and low for old-fashioned looking straws and I’ve come to realize, much harder to find than I’d ever imagined without doing mail order.

  2. Caley

    Wow, these look amazing! There are not enough butterscotch recipes out there, so thanks for sharing this! ๐Ÿ™‚

  3. Looks and sounds super yummy. I LOVE caramel anything. I am pinning this and will go back and make it myself another day. Thanks for sharing.

  4. Oatmeal Scotchies are my favorite cookie! I made some over the weekend. But I love the addition of caramel, Jenny. I actually made salted caramel yesterday to add to salted caramel frosting I will be posting this week. I should’ve thrown some of that into the cookie dough. Next time though!

  5. Butterscotch is my absolute favorite favorite flavor! Thanks for the recipe I will definitely be trying it. (And how do you stay so thin???? :))

  6. Your blog has got me itchin’ for some cookies! I loved butterscotch growing up and I bet these cookies are perfect for a summer treat. I make butterschotch cookies with crushed salted pretzels and they are a great combo of sweet n’ savory! I can’t wait to meet you in Seattle for BlogHer Food and the TreeTop tour this week!

  7. Your mixer is to-die-for-GORGEOUS and I have to say, oatmeal scotchies are one of my favorite cookies! So sweet yet salty, chewy and crispy… just totally perfect. Adding caramel is totally an extra addition I can agree with. Yummy!

  8. Rose F.

    I made these cookies a few weeks ago but they didn’t come out right:( I did not have the caramel sauce you used, so I used La Lechera dulce de leche. It was almost if they needed more flour and oatmeal. They came out flat (baking soda was fresh), really, really sweet, and almost inedible. Did anyone have this issue? They look to-die-for in your recipe!

  9. Amanda

    I just made these even though I bookmarked it when it was first posted. I only made one change–to increase the butterscotch flavor, I added a box of butterscotch pudding mix just before the flour and oats. They turned out great and are very flavorful. Great recipe!

  10. HOLY COW. I just made these to send in a care package for my college student and his fraternity brothers and they are going to be lucky if they get 4 cookies sent to them. My husband and I have inhaled almost the ENTIRE batch since LAST NIGHT. Now I have to make another batch. Thank you for sharing this recipe. It’s brilliant.

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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