The Best Salted Caramel Oatmeal Cookies
Soft caramel oatmeal cookies that stay chewy for days! Made with caramel bits, topped with flaky salt, and ready in under an hour!
Servings: 14 cookies
Calories: 252kcal
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.
Video
Notes
Storage: Baked cookies can be kept in an airtight container at room temperature for 5 days or in the freezer for 2 months. Cookie dough balls can be frozen for 2 months - follow baking instructions without thawing.
Caramel Bits: Kraft caramel bits work best in this recipe, but soft caramels chopped up into small pieces will work, too.
Cookie Yield: This recipe makes about 14-15 cookies using a 3-Tablespoon cookie scoop. The amount will vary if you use a different sized scoop.
Nutrition
Calories: 252kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 169mg | Potassium: 111mg | Fiber: 2g | Sugar: 20g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
