Description
Delight in these luscious Caramel Oatmeal Cookies, featuring a chewy blend of oats, buttery caramel centers, and a touch of toffee crunch. Topped with flaky sea salt, they strike the perfect balance of sweet and salty in every bite.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup butter (room temperature)
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups all-purpose flour
- 1 1/4 cups old-fashioned oats
Add-ins and Toppings
- 1/2 cup toffee bits
- 14 soft caramels
- Flaked salt for topping
Instructions
- Prepare the butter and sugars. Place the room temperature 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.
- Add egg and vanilla. Mix in the large egg and vanilla extract until smooth, which should take about 30 seconds.
- Incorporate dry ingredients. Slowly add the salt, baking powder, baking soda, and all-purpose flour. Mix carefully to avoid over mixing; stop when some flour remnants remain visible. Add the old-fashioned oats and mix on low just until combined. Fold in the toffee bits gently.
- Form cookie dough balls with caramel centers. Using a 3-tablespoon scoop, portion the dough into balls. Roll each soft caramel into a ball and place it in the center of each cookie dough ball, avoiding pushing the caramel too far down. Chill the cookie dough for at least 2 hours, up to 24 hours, to firm up.
- Preheat and prepare baking sheets. Preheat your oven to 365°F (185°C). Line two baking sheets with parchment paper. Place 6 to 8 cookie dough balls on each baking sheet and sprinkle the tops with flaked salt.
- Bake the cookies. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown. Once baked, optionally sprinkle with a little extra flaked salt for enhanced flavor and contrast.
Notes
- Chilling the dough is essential to prevent spreading and helps the gummy caramel center hold its shape.
- Use soft caramels to ensure they melt perfectly inside the cookies during baking.
- Flaked salt topping adds a nice balance; use sparingly to enhance without overpowering sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
