Oatmeal Butterscotch Caramel Cookies
These Oatmeal Butterscotch Caramel Cookies go so well with a cold glass of milk! These chewy cookies are the best light and tasty dessert.
Servings 36 cookies
- 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
Preheat oven to 350 degrees F. and line a large baking sheet with aÂ 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!
Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 106mg | Potassium: 28mg | Fiber: 1g | Sugar: 9g | Vitamin A: 171IU | Calcium: 10mg | Iron: 1mg