Ingredients

• 1 cup unsalted Butter, room temperature (226 g)
• 3 cups Old Fashioned Rolled Oats (288 g)
• 1 ½ cups Unbleached White All-Purpose Flour spooned and leveled (204 g)
• ¾ cup Coconut Flakes (45 g)
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 cup Brown Sugar, packed (190 g)
• ½ cup Granulated Sugar (96 g)
• 1 ½ tsp Vanilla Extract
• 2 Eggs, room temperature (112 g)
• 1 cup White Chocolate Chips or chopped White Chocolate (170 g)
• ¾ cup chopped Macadamia Nuts (93 g)

• ½ cup unsalted Butter, softened (226 g)
• ½ cup Caramel Sauce or topping
• ½ tsp Vanilla Extract
• ½ tsp Salt
• 2 cups Powdered Sugar (260 g)

Instructions

1. Place butter in small saucepan over medium heat. Whisk occasionally to make sure butter is cooking evenly. As the butter melts, it will begin to foam, then subside. Watch for brown specks forming at the bottom of pan. Once the specks turn a rich brown color and smell nutty, remove pan from heat and pour into a heatproof bowl, scraping all of the brown specks out of the pan. Let butter cool to room temperature.
2. Preheat oven to 350°F. Line three baking pans (13 x 18-inch) with parchment paper and set aside.
3. In a medium mixing bowl, add oats, flour, coconut, baking soda and salt. Stir to combine and set aside.
4. Once butter has come to room temperature, pour it into the bowl of a stand mixer fitted with the paddle attachment. Add sugars. Turn to medium-high and mix until sugar granules have dissolved, about 3 minutes.
5. Turn mixer to low and add extract. Add eggs one at a time, mixing well between each addition. Stop the mixer to scrape the sides of the bowl.
6. Turn mixer to low and slowly stream in the flour mixture. Mix until just combined. Add in the crushed macadamia nuts and white chocolate chips and mix until fully incorporated.
7. Scoop cookie dough into 2 tablespoon-sized balls. Place on prepared baking sheets, spacing the cookies 2 inches apart (about 10 per pan). Use your palm to gently press cookies to flatten and shape them a bit.
8. Bake cookies for 14–16 minutes, or until the edges have slightly browned, rotating the pans halfway through the baking process. Let cookies cool on the pans for 2–3 minutes, then transfer to a baking rack. Let cool completely before assembling the sandwiches.

1. Using a handheld mixer or a stand mixer with the paddle attachment, cream butter, caramel, vanilla and salt until well combined and smooth.
2. Add powdered sugar and mix on low speed until just combined. Beat on medium high until light and fluffy.

1. Pair cookies that are similar in size. Using a piping bag, scoop or a spoon, fill half with an equal amount of frosting.
2. Place the second cookies on top to make sandwiches and gently press down until the frosting comes almost to the edge. These can be eaten right after assembly, but they are best after sitting for an hour or more. The buttercream sets a little and the frosting melds to the cookie.
3. Cookie sandwiches will keep in a covered container for up to 3 days at room temperature.