Move over, oatmeal raisin cookies, we’ve got a new favorite oat cookie in the house 😋 these caramel oatmeal cookies are topped with flaky sea salt which complements the sweetness perfectly!
I've been on a mission to create the best oatmeal caramel cookie that doesn't spread all over the pan or turn rock hard the next day, and this is it!
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These chewy salted caramel cookies come together so quickly with simple pantry ingredients, and the best part is they only require about 30 minutes of chilling time.
No overnight dough prep, no complicated steps - just mix, chill, scoop, and bake for the most delicious cookies!
If you love sweet & salty homemade cookies as much as I do, you're going to be obsessed with these!
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Why You'll Love This Recipe
- They're ready in about an hour with just 30 minutes of chilling time
- The texture is perfect - chewy and soft with just the right amount of caramel in every bite
- No fussy techniques or overnight prep required - these come together with simple mixing and basic pantry ingredients
- The combination of sweet caramel and flaky sea salt makes them irresistibly delicious
Recipe Ingredients
You'll need these simple ingredients to make the best caramel oatmeal cookies:
Ingredient Notes:
- Caramel Bits: I use the Kraft caramel bits that you can find in the baking aisle near the chocolate chips (or purchase online). They're amazing because they hold their shape better than soft caramels but stay nice and chewy. If you can't find caramel bits, you can chop up soft caramels (like Werther's Chewy Caramels), but I’d avoid the hard ones!
- Old-Fashioned Oats: These work so much better than quick oats for the chewy texture. I haven't tested them with quick oats, but let us know in the comments below if you do!
- Flaky Salt: I love using Maldon sea salt flakes on top, but any flaky finishing salt will work. The little snowflake-like crystals add a salty crunch that makes these cookies irresistible!
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature before getting started. Having everything at the same temperature helps them combine properly.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
Want to mix things up? Here are some delicious ways to customize these cookies:
- Add chocolate chips - fold in ¼ cup of dark or semi-sweet chocolate chips along with the caramel bits for an extra sweet treat.
- Try different mix-ins - if you’re a fan of nuts, chopped pecans or walnuts would be great in these cookies!
- Spice them up - add ½ teaspoon cinnamon to the dry ingredients for a warm spice flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Caramel Oatmeal Cookies
Step 1: Whisk together the flour, salt, baking soda, and baking powder in a medium bowl.
Step 2: Cream the softened butter with both sugars until light and fluffy (about 2-3 minutes on medium speed with a hand mixer). Mix in the vanilla extract and egg really well.
Step 3: Stir the dry ingredients into the wet ingredients just until the flour streaks disappear.
Step 4: Fold the old-fashioned oats and caramel bits into the cookie dough until they’re evenly distributed.
Step 5: Press the dough to the sides of bowl and then place it in the refrigerator (uncovered) for 30-60 minutes. This helps it chill faster & more evenly!
Step 6: Scoop the firm, cold dough into balls, place them on a parchment-lined cookie sheet about 2 inches apart, and then top them with flaky salt. Bake at 350°F until the edges start to tan (about 9-12 minutes).
Expert Baking Tips
- Don't Skip the Chilling. That 30-minute chill time makes such a difference! It prevents the cookies from spreading too much and helps them hold their shape. For even less spread, you can chill the shaped dough balls for 15-30 minutes before baking!
- Scoot Your Cookies! Right when they come out of the oven, use a round cookie cutter or large glass to gently "scoot" around each cookie. This pushes any spread edges back in for perfectly round cookies!
- Watch the Timing. These cookies might look slightly underdone when you take them out, but they'll continue baking on the hot metal sheet.
- Use Parchment Paper! The caramel bits can stick to the pan, so parchment paper is essential for easy removal and clean-up.
- Freeze the Dough Balls. Do future you a favor and freeze some cookie dough balls for later! I do this with my classic chocolate chip cookies and lemon sugar cookies all the time 😏. Whenever the craving hits, just preheat your oven & bake the frozen dough balls as normal (they might take an extra minute or two)!
Common Questions
I haven't tested this recipe with quick oats, but they would likely change the texture quite significantly. Let us know how they turn out in the comments if you do try them!
Chilling prevents the cookies from spreading too much as they bake, and it helps them maintain that thicker, chewy texture. It's totally worth the 30-minute wait!
Absolutely! You can freeze the shaped dough balls for up to 2 months. You don’t need to thaw them, but you might need to add an extra 1-2 minutes to the baking time.
You can chop up soft caramels (like Werther's) into small pieces. They’re a bit more melty than the caramel bits, but they work better than the hard caramels!
The edges should be set and just barely starting to turn golden. The centers might look slightly underdone, but they'll finish cooking on the hot pan!
Storage
Room Temperature
These caramel oatmeal cookies can be stored in an airtight container at room temperature for up to 5 days.
Tip: Store a slice of bread in the container with the cookies to keep them extra soft for days!
Freezing Instructions
These cookies freeze really well! Store them in a freezer-safe container for up to 2 months. You can also freeze the shaped dough balls before baking - just pop them straight into the oven from frozen when you're ready for fresh cookies.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
The Best Salted Caramel Oatmeal Cookies
Equipment
- Baking sheet lined with parchment paper
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Electric mixer recommended
- 3-tablespoon cookie scoop recommended
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup (113.5 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar packed
- 1½ teaspoons vanilla extract
- 1 large egg room temperature
- 1 cup (95 g) old-fashioned rolled oats
- ¾ cup (135 g) caramel bits
- flaky salt for topping
Instructions
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.1 cup all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon baking powder
- In a large bowl, cream the softened butter with the sugars until light and fluffy. Mix in the vanilla extract and egg until completely combined.½ cup unsalted butter, ½ cup granulated sugar, ¼ cup light brown sugar, 1½ teaspoons vanilla extract, 1 large egg
- Stir the dry ingredients into the wet ones until the flour streaks disappear.
- Gently fold in the oats and caramel bits until evenly distributed.1 cup old-fashioned rolled oats, ¾ cup caramel bits
- Press the dough to the sides of bowl and then chill in refrigerator (uncovered) for 30-60 minutes.
- While the dough's chilling, preheat your oven to 350°F and line a cookie sheet with parchment paper (for easy cleanup - caramel bits can stick to the bottom!).
- Scoop the cold, firm cookie dough into balls. Place them about 2 inches apart on your prepared cookie sheet, and then top with flaky salt.If your dough feels soft/warm after scooping, let them chill for another 30 minutes before baking.flaky salt
- Bake on the middle rack at 350°F until the edges begin to tan (9-12 minutes). The centers should still look slightly raw - they'll continue to bake on the hot pan after removing from the oven.
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Chris says
Love the texture that the oats give these! One of my favorite caramel cookies