Magic “7- Layer” Cookies

1 cup soft butter
1 cup granulated sugar
⅔ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 ⅔ cups all-purpose flour
2 cups graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt

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1 cup butterscotch chips
1 cup milk chocolate chocolate chips
½ cup toffee pieces or chopped nuts
1 cup toasted coconut

Cream butter and sugars with an electric mixer on medium high for 2+ minutes or until fluffy. Hand stir in egg and vanilla extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24 -2” balls of dough.  Gently roll into graham cracker crumbs.  Flatten slightly. Place on greased or parchment paper on an aluminum cookie sheet. Layer on the top each cookie: butterscotch chips, milk chocolate chips, toffee pieces or nuts, and toasted coconut. Bake at 375 degrees for 9+ min. Remove from the oven and drizzle with Caramel Sauce. Sprinkle with mini semi-sweet chocolate chips.
Let set. Share!

Caramel Sauce

1 cup sugar
6 Tablespoons soft butter
½ cup cream (room temperature)
½ teaspoon sea salt

Heat sugar in a saucepan on medium-low heat.  Stir every 30 seconds. Sugar will initially clump together and then melt and turn an amber color. After all the sugar pieces are melted, remove from heat. Stir in butter.  This mixture will splatter a bit until mixed in.  Stir in cream and salt.  Let cool until ready to use.