Caramel Oatmeal Cookies Recipe

Introduction

These Caramel Oatmeal Cookies combine the chewy goodness of oats with rich caramel and toffee bits for a deliciously sweet treat. With a hint of sea salt on top, they offer a perfect balance of flavors that will satisfy any cookie lover.

Ingredients

• ½ cup butter (room temperature)
• ¾ cup dark brown sugar
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1¼ cups all-purpose flour
• 1¼ cups old-fashioned oats
• ½ cup toffee bits
• 14 caramels
• Flaked salt for topping

Instructions

1. Step 1: Place the butter, dark brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes.
2. Step 2: Add the egg and vanilla extract to the mixture and beat until smooth, approximately 30 seconds.
3. Step 3: Slowly add salt, baking powder, baking soda, and flour to the bowl. Mix gently, stopping while some flour traces remain to avoid overmixing.
4. Step 4: Add the oats and mix on low speed until incorporated. Fold in the toffee bits by hand.
5. Step 5: Scoop the dough into cookie balls using a 3-tablespoon scoop. Roll one soft caramel into a ball and place it in the center of each cookie dough ball, taking care not to push it too deep.
6. Step 6: Chill the cookie dough balls in the refrigerator for 2 to 24 hours to firm up and develop flavor.
7. Step 7: Preheat the oven to 365°F (185°C). Line two baking sheets with parchment paper and place 6 to 8 cookies on each sheet. Sprinkle a pinch of flaked salt on top of each cookie.
8. Step 8: Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown. Remove from the oven and, if desired, add a little extra flaked salt on top before cooling.

Tips & Variations

• For a chewier cookie, try using a mix of rolled oats and quick oats.
• Substitute toffee bits with chocolate chips for a different flavor twist.
• Chilling the dough overnight intensifies the flavors and helps the caramels remain gooey inside.
• Use salted butter to enhance the overall taste and reduce the need for extra flaked salt.

Storage

Store finished cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to soften the caramel before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different caramel candies?

Yes, soft caramel candies work best to achieve a gooey center. Avoid hard caramels as they won’t melt properly inside the cookie.

Do I have to chill the dough before baking?

Chilling is recommended as it helps the cookies keep their shape and allows the flavors to deepen, but you can bake immediately if short on time. Just expect slightly thinner cookies.

Caramel Oatmeal Cookies Recipe

Print Recipe

★★★★★

5 from 78 reviews

Delightfully chewy and buttery Caramel Oatmeal Cookies featuring the perfect blend of oats, toffee bits, and a gooey caramel center topped with a sprinkle of flaky salt for a sweet and salty finish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: 14 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup butter (room temperature)
• 1 large egg (room temperature)
• 1 tsp vanilla extract

Dry Ingredients

• ¾ cup dark brown sugar
• ¼ cup granulated sugar
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1¼ cups all-purpose flour
• 1¼ cups old-fashioned oats

Add-ins & Toppings

• ½ cup toffee bits
• 14 soft caramels
• Flaked salt for topping

Instructions

1. Cream the Butter and Sugars: Place the butter and both sugars into a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
2. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until smooth, about 30 seconds.
3. Combine Dry Ingredients: Slowly add salt, baking powder, baking soda, and flour to the wet mixture. Mix gently, stopping when some flour remnants remain to avoid overmixing.
4. Add Oats and Toffee: Mix in the oats on low speed until just incorporated. Fold in the toffee bits carefully with a spatula.
5. Assemble Cookie Dough Balls: Using a 3-tablespoon scoop, form cookie dough balls. Roll one soft caramel into a small ball and gently press it into the center of each cookie dough ball without pushing it too far inside.
6. Chill the Dough: Refrigerate the cookie dough balls for 2 to 24 hours to allow flavors to meld and dough to firm up.
7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 365°F (185°C). Line 2 baking sheets with parchment paper and place 6 to 8 cookie dough balls on each sheet.
8. Add Flaked Salt: Sprinkle flaked salt on top of each cookie before baking.
9. Bake Cookies: Bake the cookies for 10 to 12 minutes or until the edges turn golden brown. Remove from oven and immediately sprinkle with a little extra flaked salt for enhanced flavor.

Notes

• Chilling the dough is essential to prevent spreading and helps the caramel stay centered.
• Use soft caramels for easy rolling and better melty centers.
• Adjust baking time slightly based on your oven to avoid overbaking.
• The flaked salt topping balances sweetness with a subtle salty crunch.

Keywords: caramel oatmeal cookies, chewy cookies, toffee cookies, sweet and salty cookies, homemade cookies, fall cookies