These Salted Caramel Oatmeal Cookies bring together the cozy chewiness of oatmeal with the irresistible flavor of rich, buttery caramel and a perfect pinch of sea salt. Every bite is packed with soft oats, gooey caramel bits, and just the right touch of saltiness to balance out the sweetness.
Why I Love This Recipe
I love how these cookies manage to feel both nostalgic and indulgent. The oats give them a hearty, chewy texture that reminds me of classic oatmeal cookies, but the addition of salted caramel takes things to a whole new level. The sweet-salty combo keeps me coming back for more, and they always disappear quickly when I bake a batch for friends or family. They’re also simple to make—no need for fancy ingredients or tools.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Ground cinnamon
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Old-fashioned rolled oats
Soft caramel candies (chopped into small pieces)
Flaky sea salt (for topping)
Directions
I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon.
In a separate large bowl, I beat the softened butter with both sugars until the mixture is light and creamy.
I add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
I gradually mix in the dry ingredients until just combined, then fold in the oats and chopped caramel pieces.
I scoop the dough onto the prepared baking sheets, spacing them a couple of inches apart.
Before baking, I sprinkle a little flaky sea salt over each cookie for that signature sweet-salty finish.
I bake the cookies for 10–12 minutes, until the edges are golden but the centers are still soft.
After letting them cool on the baking sheet for a few minutes, I transfer them to a wire rack to finish cooling.
Servings and timing
This recipe yields about 24 cookies. Prep time: 15 minutes Cook time: 10–12 minutes per batch Total time: Around 30 minutes
Variations
I sometimes use quick oats for a slightly softer texture, though rolled oats give a heartier bite.
For a chocolatey twist, I mix in mini chocolate chips along with the caramel bits.
If I don’t have caramel candies on hand, I use caramel baking chips as a shortcut.
I’ve also added a handful of chopped pecans or walnuts for a nutty crunch.
For an extra gooey center, I press a small caramel square into the center of each cookie before baking.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to 5 days. They stay chewy and soft thanks to the oats and caramel. To reheat, I pop one or two in the microwave for about 10 seconds to soften them up and bring back that just-baked feel. If I’m storing them longer, I freeze the baked cookies in a sealed bag for up to 2 months and thaw at room temperature when I’m ready to enjoy them.
FAQs
What kind of caramel should I use for these cookies?
I use soft caramel candies, chopped into small pieces. They melt beautifully into the cookies. Caramel baking chips are also a convenient alternative.
Why are my caramel pieces melting out of the cookies?
It helps to press the caramel bits into the dough so they’re well enclosed. I try not to leave them exposed on the edges where they might ooze out during baking.
Can I use instant oats instead of rolled oats?
Instant oats can be used, but they’ll make the cookies softer and less chewy. I prefer old-fashioned rolled oats for the best texture.
How do I keep the cookies from spreading too much?
I chill the dough for about 30 minutes before baking if I notice it’s too soft. This helps the cookies hold their shape better in the oven.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it chilled in the fridge. I just let it sit at room temperature for about 10 minutes before scooping and baking.
Conclusion
These Salted Caramel Oatmeal Cookies are everything I love in a homemade treat—chewy, sweet, and just a little bit salty. They’re easy to whip up, crowd-pleasing, and full of comforting flavor. Whether I’m making them for a get-together or keeping a stash for myself, they never disappoint.
