Salted Caramel Oatmeal Cookies
A spin on the traditional oatmeal cookie, this recipe creates a perfectly chewy, sweet and salty cookie packed with oats, caramel chips, and flaked salt.
Servings: 20 cookies
Ingredients
- ¾ cup salted butter, softened
- 1 cup packed brown sugar
- 3 tsp pure vanilla extract
- 1½ cups old fashioned rolled oats
- ½ cup quick-cooking oats (not instant)
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp fine sea salt
- ¾ cup salted caramel chips, divided
- 2 tbsp flaked sea salt
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Add egg and vanilla, mixing well.
- In a separate bowl, whisk rolled oats, quick oats, flour, baking powder, baking soda, cinnamon, salt, and ½ cup salted caramel chips. Stir in to butter mixture to combine.
- Drop using a spoon or 3 tbsp cookie scoop, placing cookies approximately 2 inches apart onto parchment-lined cookie sheet. Press down gently on cookies. Stud with remaining salted caramel chips.
- Bake for 10 minutes or until the bottom of the cookies are golden brown. Remove from oven and sprinkle tops of cookies with flaked sea salt. Let cool on pans for 5 minutes, then transfer to cooling rack to cool completely.
Notes
Cookies can be stored in an air-tight container for up to one week, or frozen for up to 3 months.
To make ahead: make cookies, but instead of baking, place baking sheets of cookie dough into freezer for 30 minutes. Remove cookies from freezer and place in an airtight container. Freeze for up to 3 months. To bake, thaw at room temperature on a parchment-lined baking sheet, then bake as recipe states.