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  • 3/4 cup butter, melted (1 1/2 stick; use unsalted butter but salted may be used) 
  • 3/ 4 cup light brown sugar, packed 
  • 1 tablespoon vanilla extract 
  • 1 cup all-purpose flour 
  • 1 cup whole-rolled old fashioned oats (not instant or quick cook) 
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste 
  • 35 caramel squares, unwrapped (use Werther’s Originals Baking Caramels which are slightly bigger than cellophane-wrapped caramels; if using those, I recommend using a couple more) 
  • 1/2 cup heavy cream 
  • 1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce 
  • 1 cup (6 ounces) semi-sweet chocolate chips or chunks (Use a combo)

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