Salted Caramel Brownie Brittle™ Oatmeal Cookies

• 1 cup (2 sticks) unsalted butter

• 1 cup light brown sugar

• ¾ cup granulated sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 2 ½ cups all-purpose flour

• 2 cups quick oats

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 cup caramel bites/candies

• 2 tablespoons milk

• 2 teaspoons sea salt

• 1 cup chocolate chips

For the Streusel:

• ½ cup Salted Caramel Brownie Brittle crumbs

• ½ cup flour

• 2 tablespoons sugar

• 4 tablespoons unsalted butter, softened

• 1-2 bags Salted Caramel Brownie Brittle
To Prepare:

1. Preheat oven to 350° F.

2. Soften butter in the microwave for 10-15 seconds. Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

3. Add eggs and vanilla extract. Beat until well incorporated.

4. In a separate bowl, combine flour, quick oats, salt and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form.

5. In a microwave-safe bowl, combine caramel bites, milk and sea salt. Microwave in 30 second increments, stirring each time. Caramel will be very hot and can burn easily. Once caramel is melted and smooth, add to cookie dough along with chocolate chips. Beat until combined.

6. Prepare the streusel. Grind up Brownie Brittle into a fine crumb. Combine with sugar and flour.

7. Soften butter in the microwave 10-15 seconds. Add to dry ingredients and cut into dry ingredients with forks or a pastry cutter.

8. To make the cookies, put a piece of Salted Caramel Brownie Brittle down on a cookie sheet lined with parchment paper or a baking mat.

9. Spoon 3 tablespoons of dough into your hand and roll into Brownie Brittle™ streusel to slightly flatten the top of the cookie. Place on top of the brittle on the cookie sheet. Bake at 350° for 12-16 minutes until cookies start to turn light brown. Remove from oven and allow to cool for 10-15 minutes before moving onto a wire rack to cool.

Notes: If your dough seems too soft after mixing, try refrigerating for 15-20 minutes before baking your first batch of cookies. If your dough is too soft it will spread. Or try a test batch with two or three cookies before baking the rest of your batter. This recipe was created by Food Blogger Julianne of