Salted Caramel Oatmeal Cookies
These salted caramel oatmeal cookies are chewy, buttery, and filled with gooey caramel pockets. The flaky salt finish balances the sweetness perfectly and makes them hard to resist.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2½ cups old-fashioned rolled oats
- 1 cup soft caramel bits or chopped soft caramels
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C)
- Cream butter, brown sugar, and granulated sugar until light and fluffy
- Beat in eggs one at a time
- Mix in vanilla extract
- In a separate bowl, whisk flour, baking soda, baking powder, and salt
- Gradually add dry ingredients to wet ingredients
- Stir in oats until evenly combined
- Gently fold in caramel bits or chopped caramels
- Cover dough and chill for 30–60 minutes
- Line baking sheets with parchment paper
- Scoop dough into evenly sized portions and place 2–3 inches apart
- Bake for 10–12 minutes until edges are set and centers are soft
- Remove from oven and sprinkle lightly with flaky sea salt
- Cool on baking sheet for 5 minutes, then transfer to a wire rack
Notes
Use soft caramels or caramel bits, not hard candy
Do not overbake for the best chewy texture