1 1/2 C. dark brown sugar
1/2 C. granulated sugar
2 sticks of butter
2 eggs
2 T. molasses
1-2 T. cream (or milk)
1/2 tsp. butter extract
1 tsp. vanilla extract
1 tsp. salted caramel extract
3 C. flour
1/2 C. oats
1 tsp. baking soda
1/2 C. toffee bits
1 C. vanilla caramel chunks
3/4 C. chopped honey roasted cashews
Cream together butter and sugars until light in color. Thoroughly combine with egg, molasses, cream, and extracts. Blend for 3-5 minutes. Add in flour, baking soda, and oats. Mix for 20-30 seconds, then add bits, chunks, and nuts. (Mix until the flour just starts to incorporate before adding chips - you don't want to overmix at this stage).
Chill cookie dough overnight for best results.
Bake on a silpat or parchment paper at 350 for 13 minutes. Tops should be slightly firm when they're done. Yields 24-30 cookies.