• Preheat the oven to 350 degrees.
• Line a 9 X 13-inch cookie sheet with parchment paper
• Combine white and brown sugar together in a mixing bowl. Whisk to mix.
• Add the soft butter to the bowl.
• Use an electric mixer to cream the butter with the sugars until combined.
• Add the egg and vanilla extract and continue to blend the ingredients together.
• Add the salt, baking soda, oats, and flour to a second bowl.
• Whisk until blended.
• Slowly add the dry ingredients to the wet ingredients.
• Stir until completely combined.
• Add the quartered Rolo candy and chocolate chips.
• Stir to mix the candy in with the cookie mixture.
• Measure out 9 large dough balls using a large cookie scooper.
• Place each dough ball on the lined cookie sheet.
• Leave space between each dough ball.
• Slightly flatten the top of each dough ball.
• Bake at 350 degrees for 14-15 minutes.
• Don't overbake.
• If the cookies begin to expand, immediately use the back of a spoon to gently push them back in shape.
• Take them out of the oven and allow them to cool for 20 minutes on the cookie sheet.
• Once cooled, move to a cooling rack.

Garnish:

• Drizzle each cookie with caramel sauce.
• Leftover cookies can be kept on the counter for several days