For the Cookies: ¾ cup all-purpose flour 1 cup old-fashioned oats ½ teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon salt 1 stick unsalted butter, at room temperature ½ cup creamy peanut butter ½ cup sugar ½ cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract For the Chocolate Dip: 2 cups dark chocolate, chopped ¾ cup heavy cream Sea salt, for sprinkling For the Cookies: Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside. Whisk together the flour, oats, baking soda, baking powder, and salt. Using a stand or handheld mixer, beat the butter, peanut butter, and both sugars on medium speed until light and fluffy. Add the egg and vanilla extract. Mix until combined. With the mixer on low speed, slowly add the dry ingredients, mixing just until combined. Take about 1 tablespoon of dough and roll into a cookie ball. Place on prepared baking sheet, leaving about 2 inches between the cookies. Bake for 10-12 minutes, or until the cookies are golden and the edges are set. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely. Make the filling while the cookies are baking/cooling. For the Salted Caramel Filling: 1 stick of butter, softened 1 cup of powdered sugar Sea salt, to taste 2-4 tablespoons salted caramel sauce (Trader Joe’s brand if possible) While the cookies are baking, make the filling by beating the butter until light and fluffy. Add the powdered sugar and beat the mixture until incorporated. Add the salt and caramel, tasting as you go, and mix until thoroughly combined. Add the food coloring, if using. Spread about 1 tablespoon of the filling on the flat side of a cookie and then top with another cookie, pushing down slightly. Continue until all cookie sandwiches are made. Store in an airtight container. For the Chocolate Dip: Place the formed cookie sandwiches on a baking sheet and place in the freezer for at least 10 minutes before dunking in the chocolate. While the cookies are in the freezer, place the chocolate in a heatproof bowl. Heat the cream in the microwave until hot and then pour over the chocolate. Stir until completely melted and smooth. Dip each semi-frozen cookie sandwich into the ganache, place on a parchment-lined baking sheet, and sprinkle with sea salt while still tacky. Continue until all the cookies have been dunked in the chocolate and sprinkled with salt. Allow the cookies to set for at least 10 minutes. Leftover cookies are best stored in an airtight container in the fridge.