Description
These Salted Caramel Oatmeal Cookies combine chewy oats, gooey caramel bits, and a hint of flaky sea salt to create the perfect sweet and salty treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup soft caramel candies, chopped into small pieces
- Flaky sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and creamy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually mix in dry ingredients until just combined.
- Fold in oats and chopped caramel pieces.
- Scoop dough onto prepared baking sheets, spacing them a couple of inches apart.
- Sprinkle a little flaky sea salt over each cookie.
- Bake for 10–12 minutes until edges are golden and centers are soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough for 30 minutes helps cookies keep their shape.
- Use caramel baking chips as a convenient alternative to chopped caramel candies.
- Press caramel bits into the dough to prevent melting out during baking.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Reheat cookies in the microwave for 10 seconds for a fresh-baked feel.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
