½cupheaping caramel chips*(I got mine at Trader Joe’s, but Hershey’s makes one too!)
½cupheaping semi sweet or dark chocolate chips
Flakey saltoptional
Instructions
Pour browned butter into a large bowl (it can be warm still). Whisk in sugar, brown sugar and pumpkin.
Whip in eggs mixing vigorously to insure they don’t cook in the warm butter.
Stir in vanilla.
Whisk flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl.
Add dry ingredients into wet and stir to combine.
Fold in oats, caramel chips and chocolate chips.
Wrap dough in plastic and refrigerate for at least 2 hours. **
Preheat oven to 350ºF and line sheet trays with parchment.
Shape dough into 1” balls and place on the baking sheets, evenly spread out. You can add a couple of each of the chips to the top of the cookies if desired.
Bake for 11-13 minutes until golden around the edges and cookies have puffed up a bit in the center. Try not to over bake! A nice gooey center is yummyyyyyy.
Sprinkle with flakey salt if using.
Cool on pan for 5 minutes and then move to a wire rack to cool completely, or eat them warm :)
Repeat baking process with all remaining dough.
Notes
*Butterscotch chips would be good too!**The dough will seem sticky! You can also freeze the dough for later use!