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Ingredients

1 cup all-purpose flour 1 cup quick-cooking oats ½ teaspoon baking soda ¼ teaspoon salt ¾ cup butter ¾ cup white sugar 1 (14 ounce) package individually wrapped caramels, unwrapped ½ (5 ounce) can evaporated milk ½ cup chopped macadamia nuts 1 cup butterscotch chips

Nutrition Info

175.2 calories carbohydrate: 22.7 g cholesterol: 12.9 mg fat: 8.8 g fiber: 0.5 g protein: 1.7 g saturatedFat: 4.8 g servingSize: - sodium: 106.8 mg sugar: 16.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, oats, baking soda, and salt in a bowl.
Beat butter in a bowl using an electric mixer for 30 seconds. Add sugar and beat until fluffy. Beat in the oat mixture until crumbly, do not overmix. Reserve 1 cup of the crust mixture and press the rest into the bottom of a 9x13-inch rimmed baking pan.
Bake in the preheated oven until firm and browned, about 10 minutes. Leave oven on, remove crust and let cool in the pan for 10 minutes.
Combine caramels and evaporated milk in a saucepan over low heat. Cook and stir until caramels melt and mixture is smooth, about 5 minutes. Spread over the prebaked cookie crust, sprinkle reserved crust mixture, nuts, and butterscotch chips on top.
Bake in the hot oven until golden, 15 to 20 minutes. Cool in the pan on a wire rack. Cut into bars.

32 cookies

Yummy candy bar cookies made with caramels! These will go fast at any family gathering.