These Oatmeal Chocolate Chip Salted Caramel Cookies are a delicious play on the classic! They're soft and chewy on the inside and filled with semi-sweet chocolate and salted caramel chips. With a light crispy, golden brown shell, they're topped with sea salt flakes making these the perfect sweet and salty treat!
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 ¼ 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!
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.
Helpful Tools for Baking Cookies
check out my other cookie recipes!
Oatmeal Chocolate Chip Salted Caramel CookiesAuthor:
- 2 cups Super Fine Almond Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup 2 sticks Unsalted Butter, softened
- ½ cup Granulated Sugar
- ¾ cup Light Brown Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1 tbsp Vanilla Extract
- 1 ½ cups Old-Fashioned Oats
- 1 ½ cups Ghirardelli's Grand Semi-Sweet Chocolate Baking Chips
- 1 ½ cups Ghirardelli's Caramel Baking Chips
- Malden Flaky Sea Salt
- Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk together the almond flour, baking powder, and baking soda. Set aside.
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar until it's well blended and creamy.
- 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.
- Switch the mixer speed to low and add in the dry mixture. Scrape the sides of the bowl with a spatula as needed.
- Keeping the mixer speed on low, add in the oatmeal. The cookie dough will be very thick.
- Fold in the chocolate chips and the caramel chips using a spatula until it is completely blended.
- Using a 2 tablespoon-size cookie scoop, place the cookie dough on to the baking sheet. Because these will spread, I would suggest spacing these at least 3 inches apart. Depending on the size of your cookie sheets too, you may only be able to get 4-6 on there.
- Sprinkle with a little flaky sea salt and place in the oven. Bake for 12-14 minutes (mine baked well at 13 minutes).
- 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.