CARAMEL TOPPED BUTTERSCOTCH COOKIES

“There I was sitting peacefully at my 11-year-old son’s baseball game, when a thought came to mind, ‘A cookie featuring caramel and butterscotch might be tasty.’  This cookie is the end result of that thought.  Featuring a luscious caramel sauce drizzled over a quality butterscotch oatmeal cookie, this little bite is both traditional and innovative.  Moist and chewy, as well as all good.  Enjoy.”

Cookie Ingredients

¾ cup Butter

½ cup Sugar

1 cup Brown Sugar

2 Eggs

1 teaspoon Vanilla Extract

1¼ cups Flour

1 teaspoon Baking Soda

½ teaspoon Sea Salt

3 cups Old-Fashioned Rolled Oats

2 cups Butterscotch Chips

Caramel Topping Ingredients

½ cup Brown Sugar

1½ Tablespoons Butter

½ cup Heavy Cream

½ Tablespoon Vanilla

 

Preheat oven to 350 degrees.

Cream the butter, sugar, and brown sugar.

Mix in the eggs and vanilla extract.

Mix in the flour, baking soda, and sea salt.

Stir in the oats and butterscotch chips.

Drop tablespoon sized balls of dough onto parchment paper lined baking sheets.

Bake for 10 minutes or until lightly browned.

After the cookies have completely cooled, begin preparing the caramel topping.

In a pan, combine the brown sugar, butter, and heavy cream.

Heat on a stove over medium heat, until the ingredients have melted together (about five minutes), while whisking occasionally.

Once the sauce begins to bubble, add the vanilla extract and continue to whisk rapidly over medium heat for an additional five minutes.

Remove from heat and drizzle caramel sauce over cooled cookies.

 

Makes about 60 cookies, plus one cup of caramel sauce.

Revised Source:  recipe for “Soft and Chewy Butterscotch Oatmeal Cookies,” as found on www.theslowroasteditalian.com. Plus, the recipe for “No Fail Caramel Sauce” on www.theslowroasteditalian.com.