Caramel Oatmeal Cookies

I found this recipe today in the latest issue of Midwest Living magazine.  The original recipe called for pecans in the recipe, but I left those out.  It also called for sea salt sprinkles on top, but I only did that for half the batch.  Either way, they taste delicious!  Enjoy!

Caramel Oatmeal Cookies:

1 cup butter, softened

1 cup white sugar

1 cup dark brown sugar

1 t. salt

1/2 t. baking soda

1 t. baking powder

1 t. cinnamon

2 eggs

2 t. vanilla

1 1/2 cup flour

3 cups rolled oats

1 eleven ounce pkg caramel baking bits

coarse sea salt

Preheat oven to 350 degrees.  In a large mixing bowl, beat butter on medium high speed for 30 seconds.  Add sugars, salt, baking soda, baking powder and cinnamon.  Beat until combined, scraping sides of the bowl.  Beat in eggs and vanilla.  Beat in flour.  Then hand stir in oats and caramel baking bits.  Drop dough mounds 2 inches apart on parchment lined cookie sheets.  Sprinkle with sea salt.  Bake for 12-14 minutes.  Cool on cookie sheets.  Transfer to wire rack, cool.