I saw some Salted Caramel baking chips at the store, and these would be good too (if you're not on a sugar-restricted diet). Although you can use Splenda instead of sugar (to reduce the sugar), remember that there is still some natural sugar in the raisins and also the toffee chips.
Giant SALTED CARAMEL OATMEAL RAISIN COOKIES * sugar or low sugar
1/2 cup (1 stick) butter, softened……………………..........…..1 tsp. vanilla extract
1/2 cup dark brown sugar (or brown Splenda)………...........….1/2 tsp. caramel extract
1/2 cup white sugar (or regular white Splenda)……..........…….1 egg
1/2 tsp. salt……………………………………………......……...1/2 tsp. baking powder
1/4 tsp. baking soda (increase to 1/2 tsp. if using Splenda)
3/4 cup flour……………………………………………......…….1-1/2 cups rolled oats
About 1/2 cup Heath or toffee bits………………….......…….about 1/2 cup golden raisins
About 2 tsp. coarse Kosher or sea salt
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Preheat oven to 350. Line baking sheets with parchment paper.
In electric mixer bowl, cream together butter and sugars on medium speed until light and fluffy. Add vanilla, caramel extract and egg; beat until combined, scraping sides of bowl.
Beat in salt, baking powder, and baking soda; then slowly beat in the flour until combined well. On low, beat in the oats, raisins and toffee bits.
Using ice cream scoop, drop dough onto prepared baking sheet (I do 6 big cookies to a sheet), slightly flatten (with dampened spoon or fingers) and sprinkle a tiny pinch of salt on the top of each one.
Bake for 12-14 minutes (depends how thick they are and how soft you want them). Allow to cool for 5 minutes on baking sheet before removing to wire rack or paper to cool completely.
Makes about 10 big cookies (but easy to double the recipe)