Oatmeal Chocolate Chip Salted Caramel Cookies

I have been wanting to add an oatmeal chocolate chip cookie to the Cookie section of My Recipe Box, but I didn’t want it to be just your average oatmeal cookie. It needed to have a little something extra, like caramel and flaky seat salt! And a ton more chocolate, of course. So behold…I give you my OATMEAL CHOCOLATE CHIP SALTED CARAMEL COOKIES!

I know, I know...the name is quite a mouthful, but so are the cookies because they’re much bigger than a normal size cookie!????

using almond flour in cookies

For this oatmeal chocolate chip salted caramel cookies recipe, I went in a little bit of a different direction with the ingredients than what you normally see with my recipes. I used some Bob’s Red Mill Super Fine Almond Flour that I won through an Instagram giveaway. I have been wanting to try almond flour with a recipe for a while now, so when I won the 16 oz. bag, I figured now would be a good time! When using almond flour, it is recommended that you substitute almond flour for 25% (or 1/4 cup) of the flour in the recipe. I decided to skip the recommendation and tried a 1:1 substitution instead, using 2 cups of almond flour for all-purpose.

I also used Ghirardelli’s Grand Semi-Sweet Chocolate Baking Chips. They’re like 3 times the size of a normal chocolate chip, which I thought would be great with the size of the cookie. I also used Ghirardelli’s Caramel Baking Chips which you’ve seen me use before with my Double Chocolate Salted Caramel Cookies.

The result: a much bigger, more spread out cookie that’s thin and slightly crispy on the outside, but oh-so-delicious and chewy on the inside. They are PERFECT!

And my husband, who is my expert taste tester, loved them! In fact he loved the first batch so much, he ate most of them before I could get a decent amount of photos for this post. Lol! Not to worry though, I wanted to tweak a few things with the recipe before I shared them with you anyway, so I made another batch (which he loves even more).

old-fashioned oats vs. quick oats: which one is better for oatmeal cookies?

I used old-fashioned oats from Quaker Oats which will give you a nice, chewy texture with your oatmeal chocolate chip salted caramel cookies. With using quick oats, you may get the same flavor, but they may end up mushier because the quick oats can bake or cook faster. For me personally, I have always used old-fashioned oats when making oatmeal cookies, but when it comes down to it, it’s really just a matter of preference.

check out my other cookie recipes!

oatmeal chocolate chip salted caramel cookies

★★★★★ 5 from 3 reviews

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes (does not include time for cooling)
• Yield: Approx. 25 cookies
• Category: Cookies
• Method: Baking
• Cuisine: Dessert

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Description

These are THE BEST Oatmeal Chocolate Chip Salted Caramel Cookies ever! They’re a much bigger, more spread out cookie that is thin and slightly crispy on the outside, but oh-so-delicious and chewy on the inside. They are absolutely perfect!

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Scale 1x2x3x

Ingredients

• 2 cups Super Fine Almond Flour (I used Bob’s Red Mill)
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1 cup (2 sticks) Unsalted Butter, softened
• 1/2 cup Granulated Sugar
• 3/4 cup Brown Sugar
• 1 Large Egg
• 1 Large Egg Yolk
• 1 tbsp. Vanilla Extract
• 1 1/2 cups Old-Fashioned Oats 
• 1 1/2 cups Ghirardelli’s Grand Semi-Sweet Chocolate Baking Chips
• 1 1/2 cups Ghirardelli’s Caramel Baking Chips 
• Malden Flaky Sea Salt

recommended baking tool

• 2” cookie scoop

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Instructions

1. Adjust your oven rack to the 2nd level position and pre-heat your oven to 350ºF. Line cookie sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the almond flour, baking powder, and baking soda. Set aside.
3. Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar until it’s well blended and creamy.
4. Add in the egg making sure it’s blended completely, followed by the egg yolk of the 2nd egg. Then add in the vanilla extract.
5. Switch the mixer speed to low and add in the dry mixture. Scrape the sides of the bowl with a spatula as needed.
6. Keeping the mixer speed on low, add in the oatmeal. The cookie dough will be very thick.
7. Fold in the chocolate chips and the caramel chips using a spatula until it is completely blended.
8. Using a 2″ cookie scoop, place the cookie dough on to the baking sheet. Because these will spread, I would suggest spacing these at least 3″ apart. Depending on the size of your cookie sheets too, you may only be able to get 4-6 on there.
9. Sprinkle with a little flaky sea salt and place in the oven. Bake for 12-14 minutes (mine baked well at 13 minutes).
10. Remove from oven and top with some more chocolate chips (if desired). Allow to cool for 5 minutes before transferring (carefully) to a cooling rack.

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Notes

You can use all-purpose flour in place of the almond flour (1:1 substitution), but the cookie may not spread out as much. They’ll still be good though!

If you don’t have the Ghirardelli’s Grand Semi-Sweet Chocolate Baking Chips on hand, you can most certainly use the regular size semi-sweet baking chips. You may want to use more of the regular size chips, so you get a good balance of the chocolate, caramel, and oatmeal in one bite.

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