1 cup butter
1 cup packed dark brown sugar
1 cup turbinado cane sugar
2 teaspoons pure vanilla extract
2 eggs
1 ½ cups flour
1 teaspoon salt
½ teaspoon baking soda
3 cups old-fashioned oats
6 caramel squares, cut into fourths
Sparkling sugar crystals
In bowl of an electric mixer, cream butter and sugars until fluffy. Add eggs, one at a time, scraping bowl after each one. Mix flour, salt, baking soda, and oats in a medium-size bowl. Add it into cream mixture in 2 to 3 batches, mixing until just combined. Divide mixture into 2 pieces and wrap each in plastic wrap. Chill for 30 minutes until semi-firm.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a cookie scoop or spoon, make a ball of dough and wrap it around one of caramel pieces, completely encasing caramel. Place on cookie sheet and proceed with remainder of dough. Sprinkle each cookie with sparkling sugar. Bake cookies for 12 to 14 minutes until cookies are nice and golden. Transfer to a wire rack and let cool.
Yield: 24 cookies
