1 c. all purpose flour
1 c. quick cooking oats
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter
3/4 c. sugar
1 (14 oz.) pkg. caramels
1/3 c. evaporated milk (1/2 of 5 oz. can)
1/2 c. chopped nuts
1 c. butterscotch chips or semi-sweet chocolate pieces

1. For the cookie crust, combine flour, oats, baking soda and salt. In a mixer bowl, beat the butter for 30 seconds. Add sugar and beat until fluffy. Beat in oat mixture until crumbly. Do not over mix.

2. Reserve 1 cup of this crust mixture, then press the remainder of the mixture onto the bottom of a 13"x9"x2" baking pan. Bake the crust layer in a 350 degree oven for 10 minutes. Cool in the pan for 10 minutes.

3. Meanwhile, in a saucepan, cook the unwrapped caramels and evaporated milk over low heat until caramels melt and mixture is smooth. Spread over the prebaked cookie crust. Sprinkle the nuts over the top, then reserved crumbs, and butterscotch chips or cookies.

4. Bake in a 350 degree oven for 15 to 20 minutes or until the top crumbs turn golden. Cool in a pan on a wire rack. Cut into bars. Makes 32 cookies.