Caramel Butterscotch Cookies
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Caramel Butterscotch Cookies are rich and chewy and loaded with caramel and butterscotch flavor, sure to be your new favorite cookie. A simple recipe with an amazing texture, the cookies are out of this world.
With a strong craving for butterscotch cookies and a desire to try something new, I set my sight on making a new version.
This time of year everyone is all about cookies and certainly making something out of the ordinary is a nice change.
Table of Contents
Caramel Butterscotch Cookies
I took one of my favorite recipes and gave it a little twist. These are the most amazing caramel butterscotch cookies ever. They are soft and chewy with burst of flavor.
I remember the first time I made these my daughter was just about 3. It was so cute watching her standing on a chair trying to peek into the bowl of my stand mixer as it twirled around.
Her eyes lit up like a Christmas tree as I pulled out a mason jar filled with homemade No Fail Caramel Sauce and poured it into the cookie mixture.
The anticipation is enough to knock you out as the aroma comes wafting through the house, but these cookies are worth it.
We love these and I am sure you will too!
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Enjoy!
With love from our simple kitchen to yours.
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Other Scrumptious Cookies to Bake
Caramel Butterscotch Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup old fashioned oats
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup caramel sauce, I use No Fail Caramel Sauce from The Slow Roasted Italian website
- 2 cups butterscotch chips, or an 11 ounce bag
Instructions
- Preheat oven to 350°F. Prepare two baking sheets with parchment paper.
- Combine flour, oats, baking soda, and salt in a medium bowl. Whisk to combine. Set aside.
- In the bowl of a stand mixer (or electric mixer) on medium speed; cream butter and sugars until light and fluffy. Add eggs and mix until well combined. Add vanilla and blend. Add caramel and mix well.
- Add flour mixture and blend until combined. Add chips and blend well one final time.
- Using a 1 tablespoon scooper (or a rounded teaspoon utensil) drop cookie dough onto prepared baking sheet. Bake for 8-11 minutes until golden brown.
- Remove and allow to cool on baking sheet for 5 minutes and transfer to cooling rack and allow cookies to cool completely (or eat immediately).
- Enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2015.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
when do you add the rolled oats?
Add them in with the flour mixture. I updated the recipe. Thank you!
Is the dough normally a little more runny than typical drop cookie dough due to the caramel sauce (which is AMAZING)? Only asking because that is how mine turned out… still held the shape of the scooper, just looked more loose than what I'm uses to seeing.
Mine was not runny. Hope they tasted delicious though.
I tried to make these today. The only thing I did different was used the jarred caramel sauce. the cookies all ran together and didn't bake right and it seemed really greasy..
I have not tried these with jarred caramel. I have only used our No Fail recipe.
I started making these a few years ago and they are insane. I love them so much I could eat them all but I do try to save some for the rest of the family.