• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Beyond the Butter logo

  • home
  • recipe box
  • about
  • work with me
  • shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • home
  • recipe box
  • about
  • work with me
  • shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » cookies

    Published: Jan 15, 2019 • Modified: May 2, 2022 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Oatmeal Chocolate Chip Salted Caramel Cookies

    Jump to Recipe Print Recipe
    Images of oatmeal chocolate chip salted caramel cookies from BeyondtheButter.com | © Beyond the Butter®

    These Oatmeal Chocolate Chip Salted Caramel Cookies are soft and chewy on the inside, packed with old-fashioned oats, semi-sweet chocolate chips, and caramel bits, with a light golden brown crispy outer shell topped with flaky sea salt. They're the perfect sweet and salty treat!

    Stack of 3 oatmeal chocolate chip salted caramel cookies on a parchment paper lined baking sheet | © Beyond the Butter®
    Oatmeal chocolate chip salted caramel cookies topped with flaky sea salt on a parchment paper lined baking sheet | © Beyond the Butter®

    Table of Contents

    • What Ingredients Are Needed?
    • Let's Make the Recipe!
    • Helpful Tools for Baking Cookies
    • Oatmeal Cookies FAQs
    • Check Out More Yummy Cookie Recipes from Beyond the Butter!

    What Ingredients Are Needed?

    • All-Purpose Flour. You can sub out the all-purpose flour and do half all-purpose flour, half almond flour or use all almond flour. Using all almond flour will make your cookies spread out a lot. Just fyi!
    • Baking Powder and Baking Soda. Your common leavening agents that give the oatmeal cookies a bit of height and help them spread too.
    • Unsalted Butter. One cup may seem like a lot, but it helps to bring all of the ingredients together. It's best if the butter is at room temperature. You can use salted butter as a substitute if you don't plan to use flaky sea salt.
    • Granulated Sugar and Light Brown Sugar. Added to give the cookies their shape, flavor, and their soft and chewy texture.
    • Eggs. You'll need one large egg and one large egg yolk for these oatmeal chocolate chip cookies
    • Vanilla Extract. Helps to round out the flavors of the cookies. I went with one tablespoon because it just give the cookies so much more flavor.
    • Old-Fashioned Oats. The oats give the cookies a nice, chewy texture. You can use quick oats, which will give you the same flavor, but they may end up mushier because the quick oats can bake or cook faster.
    • Semi-Sweet Chocolate Chips. You can also use bars of semi-sweet chocolate broken into small pieces.
    • Caramel Bits. I used Kraft's brand which I found at Walmart. They remind me of chickpeas. No, seriously they do.
    • Malden Flaky Sea Salt. This is an optional ingredient, but one I highly recommend. It brings a nice bit of salt to the overall sweetness of the oatmeal chocolate caramel cookies.
    Half eaten oatmeal chocolate chip salted caramel cookie resting on top of another oatmeal cookie on a white parchment paper background | © Beyond the Butter®

    Let's Make the Recipe!

    Here is a brief overview of how to make these soft and chewy oatmeal chocolate chip salted caramel cookies. For the full recipe, see the recipe card below!

    1. Whisk the dry ingredients together. This includes all-purpose flour, baking powder, and baking soda.
    2. Mix the wet ingredients. Start with the unsalted butter, granulated sugar, and light brown sugar. Add in the egg, egg yolk, and vanilla extract.
    3. Add the whisked dry ingredients to the wet ingredients. After this is well blended, add in the old-fashioned oats.
    4. Stir in the chocolate chips and caramel bits. I would avoid using a mixer for this part as the cookie dough will be pretty thick and may cause your dough to jump around.
    5. Scoop, place on the baking sheet, then bake! Bake for 12-14 minutes at 350ºF. Don't forget to top the cookies with some flaky sea salt!
    6. Cool then enjoy. The oatmeal chocolate chip salted caramel cookies will be super soft, so allow them to cool almost completely before you enjoy them.

    To store the cookies, keep them in a well-sealed container with a slice of bread to prevent them from getting dry and crumbly.

    Helpful Tools for Baking Cookies

    Solula 18/8 Stainless Steel Cookie Scoop, 3.4 Tablespoon
    KITCHENAID KP26M1XFL Professional 600 Stand Mixers, 6 quart, Matte Fresh Linen
    KitchenAid KHM926CA 9-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk
    Geometric Mini Cookie Cutters Set
    Set of 6 Christmas Themed Mini Cookie Cutters
    Pusheen Cookie Jar
    Thumbprint Rectangle Cookie Cutter
    Thumprint Circle Cookie Cutter
    Nordic Ware Quarter Sheet Pan, 2-Pack
    Silpat Non-Stick Silicone Baking Mat (Set of 2)
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Sabatier 5154549 Triple Rivet Wide Turner, Black
    Farberware Classic Wood Rolling Pin
    Nordic Ware 43174 3 Piece Baker's Delight Set, Aluminum
    Nordic Ware Geo Cast Cookie Stamps
    Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies
    Wilton Color Right Performance Coloring System
    Ateco 7803 Plain Edge Large Number Cutters (0-9), 3" high, Stainless Steel, 10 Pc Set
    Ateco 6950 Plain Edge Large Alphabet Cutters (A - Z), 3" high, Stainless Steel, 26 Pc Set
    Bob's Red Mill Super Fine Almond Flour, 16 oz.
    Ateco 5457 Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 12 Pc Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Williams Sonoma Thumbprint Cookie Stamp Set
    OXO International Medium Cookie Scoop
    Pouring Chute
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Joseph Joseph Shake-It Self-Tapping Sieve, Large
    USA Large Cookie Sheet
    The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper - Pre-Cut Parchment Paper Baking Sheets
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Fox Run 4254 Kitchen Timer with Magnet 55-Minute
    Half eaten oatmeal chocolate chip salted caramel cookie on a white parchment paper background | © Beyond the Butter®
    Oatmeal chocolate chip salted caramel cookies topped with flaky sea salt on a parchment paper lined baking sheet | © Beyond the Butter®

    Oatmeal Cookies FAQs

    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. By using quick oats, you'll get the same flavor, but your cookies may end up mushier because the quick oats can bake or cook faster. 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.

    What size cookie scoop should I use?

    You can use any size cookie scoop for these oatmeal chocolate chip cookies. I've used a 1 ½ tablespoon size cookie scoop, a 2 tablespoon size, and a 3 tablespoon size.

    How much space should I allow between the cookies?

    I recommend 2-3 inches between each cookie. Any substitutions you make to the flour (using almond flour for example) will cause the cookies to spread, so you want to give the cookies a little space.

    How do you get the cookies so round?

    A round cookie cutter! I use this stainless steel set from Ateco which I use for all different size cookies. They also come in handy if you don't have a donut cutter to make homemade donuts.

    Check Out More Yummy Cookie Recipes from Beyond the Butter!

    • Salted Brownie Cookies
    • Double Chocolate Salted Caramel Cookies
    • Funfetti Butter Cookies
    • Chocolate Chip Shortbread Cookies
    Stack of 3 oatmeal chocolate chip salted caramel cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    Oatmeal Chocolate Chip Salted Caramel Cookies

    Author: Jennifer
    These Oatmeal Chocolate Chip Salted Caramel Cookies are soft and chewy on the inside, packed with old-fashioned oats, semi-sweet chocolate chips, and caramel bits, with a light golden brown crispy outer shell topped with flaky sea salt. They're the perfect sweet and salty treat!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 14 minutes
    Total Time 29 minutes
    Course Dessert
    Cuisine American
    Servings 3 dozen

    Ingredients
     

    • 2 cups All-Purpose Flour
    • 1 teaspoon Baking Powder
    • 1 teaspoon Baking Soda
    • 1 cup Unsalted Butter (room temperature)
    • ½ cup Granulated Sugar
    • ¾ cup Light Brown Sugar
    • 1 Large Egg
    • 1 Large Egg Yolk
    • 1 tablespoon Vanilla Extract
    • 1 ½ cups Old-Fashioned Oats
    • 1 ½ cups Semi-Sweet Chocolate Chips
    • 1 ½ cups Caramel Bits
    • Flaky Sea Salt (optional)

    Instructions

    • 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 all-purpose flour, baking powder, and baking soda. Set aside.
      2 cups All-Purpose Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda
    • 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.
      1 cup Unsalted Butter, ½ cup Granulated Sugar, ¾ cup Light Brown Sugar
    • Add in the egg, egg yolk, and vanilla extract.
      1 Large Egg, 1 Large Egg Yolk, 1 tablespoon Vanilla Extract
    • Switch the mixer speed to low and add in the whisked dry mixture. Scrape the sides of the bowl with a spatula as needed.
    • Keeping the mixer speed on low, add in the old-fashioned oats. The cookie dough will be very thick and creamy at this stage.
      1 ½ cups Old-Fashioned Oats
    • Stir in the semi-sweet chocolate chips and the caramel bits using a spatula until it is completely blended.
      1 ½ cups Semi-Sweet Chocolate Chips, 1 ½ cups Caramel Bits
    • Using a cookie scoop (1 ½ - 3 tablespoon size will work fine), scoop the cookie dough onto the baking sheet. Because these will spread a little, I would suggest spacing these cookies at least 2-3 inches apart. Depending on the size of your cookie sheets too, you may only be able to get 4-6 cookies 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).
      Flaky Sea Salt
    • 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.
    • Keep cookies stored in an airtight container with a slice of bread to keep them soft for up to 1 week.

    Recipe Notes

    Substitutions

    • Flour. You can use almond flour in place of the all-purpose flour (1:1 substitution) or half almond flour, half all-purpose flour, but the cookies will spread a lot more.
    • Old Fashioned Oats. You can use quick oats in place of old-fashioned oats, but the cookies might come out mushier in texture.
    • Butter. You can substitute the unsalted butter for salted butter if you don't plan to use the flaky sea salt topping.
    • Chocolate. You can use chopped-up bars of semi-sweet chocolate in place of the chocolate chips.
    I used a bag of Kraft Caramel Bits for this cookie recipe. When I first published this I had used salted caramel chips, but I can't find them anymore.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!
    Oatmeal chocolate chip salted caramel cookies topped with flaky sea salt on a parchment paper lined baking sheet | © Beyond the Butter®
    « Homemade Peppermint Patties
    Easy Homemade Donuts from Scratch »

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Comments

    1. Seema says

      March 22, 2019 at 1:58 am

      Hello Jennifer,

      This recipe sounds so good, I plan to try it out today. I love the fact that you've put down the recipes for doubling the recipe and more - I haven't seen anyone else do that - thank you. Just wanted to ask if you can consider putting down ingredients by weight - would really help as cup sizes vary across the world. Will let you know how the cookies turn out. 🙂

      Regards,
      Seema

      Reply
      • Jennifer says

        March 22, 2019 at 7:54 am

        Thank you Seema! I can't actually take credit for the 1x, 2x, and 3x recipe scaling that appears on my recipes. It is something new that was created for the recipe plugin I use for my site! I love it! Regarding your request, I'm so glad you brought that up. I've been wanting to start listing ingredients by weight because I understand not everyone makes a recipe using the U.S. measurements. I'll start to do this for my new recipes going forward and will work my way back through my existing recipes to get those weights added as well. Thanks!

        Reply
    2. Sweetscakesandbakes says

      April 09, 2019 at 6:55 pm

      5 stars
      Love this recipe! I have probably made this over a dozen times. I usually make a double batch and just preroll them into balls and freeze them so I can bake them fresh any time I want. I just add 2 extra minutes to the bake time and they come out perfect! I love how chewy and soft it is on the inside but slightly crisp on the out side.

      Reply
      • Jennifer says

        April 13, 2019 at 1:39 pm

        Love that you make a double batch and freeze them! And perfect for adding 2 extra minutes to the bake time. So glad you love them! They're a big favorite in our house!

        Reply
    3. Erin K Williams says

      March 31, 2020 at 12:19 pm

      5 stars
      These were fabulous! I followed the recipe exactly (almond flour) and was given great compliments. I wasn't able to find the Ghirardelli caramel chips (but did use the semi-sweet chocolate) but I was able to track down Hersey's caramel chips. Can't wait to make again.

      Reply
      • Jennifer says

        April 01, 2020 at 10:10 am

        Hi Erin! Thank you for making these cookies! I'm so happy that you loved them! I'll have to look out for the Hershey's caramel chips next time I'm out. I didn't know they made them!

        Reply
    4. Sophia says

      May 08, 2020 at 5:51 pm

      5 stars
      These gluten free cookies taste better than most store bought cookies. I will definitely be making these again. I left out the caramel chips and used dark chocolate but they were still a bit to sweet, so I would cut down a bit on the sugar next time.

      Reply

    Leave a Review Cancel reply

    Your email address will not be published. Required fields are marked *






    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    hello! image

    Welcome to my blog! I'm Jennifer and I love creating and sharing dessert recipes that are sweet, simple, and fun to make, and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

    Beyond the Butter Favorites

    • Bakery Style Lemon Blueberry Streusel Muffins
    • Super Easy Lemon Bars
    • Chocolate Chip Cake
    • Classic Peanut Butter Blossoms

    Featured On

    Beyond the Butter features

    Follow Me On Pinterest

    Follow Beyond the Butter® on Pinterest | © Beyond the Butter®

    Footer

    ↑ back to top

    Open
    For your weekend baking consideration (chocolate🍫 lovers edition)...Chocolate Cake with Oreo Buttercream Frosting! I mean, do I really need to say anything else?☺️ Recipe is linked above and in my stories.

https://beyondthebutter.com/chocolate-cake-with-oreo-buttercream-frosting/

#chocolatecake #cakecakecake #beyondthebutter #oreofrosting #chocolate #chocolatelovers #thebakefeed #f52grams #bakinglove #dessertoftheday #cake
    Open
    Always a good day when there's blueberry crumble pie!🫐🥧 And it's even better when it's topped with a scoop of vanilla ice cream! 

Recipe linked above in my bio, in my stories, or google 'blueberry crumble pie beyond the butter'.💙

https://beyondthebutter.com/blueberry-crumble-pie/

#beyondthebutter #blueberrycrumblepie #pie #lovefood #thekitchn #blueberrycrumble #makeitdelicious #thebakefeed #f52grams #piesofinstagram #eatrealfood #blueberries #blueberrypie
    Open
    A chocolate peanut butter combo like no other...devil's food cupcakes with peanut butter frosting for your mid-week treat! 🤎 Yields 2 dozen cupcakes. 

Find the link above in my bio, in my stories, or google 'devil's food cupcakes beyond the butter'.

https://beyondthebutter.com/devils-food-cupcakes-with-peanut-butter-frosting/

#devilsfoodcupcakes #beyondthebutter #devilsfood #chocolatecupcakes #chocolate #peanutbutter #bakersofinstagram #thebakefeed #chocolatelovers #cupcakes #f52grams #peanutbutterlover #homemade #bakinglove #eatvoraciously
    Open
    Light and airy french crullers topped with a sweet strawberry glaze and strawberry sugar = one delicious breakfast or brunch treat! 🍓❤️ Yields approx. 18 crullers. Recipe linked above and in my stories!

https://beyondthebutter.com/strawberry-glazed-french-crullers/

#strawberrycrullers #crullers #strawberryglaze #beyondthebutter #strawberries #thebakefeed #f52grams #breakfast #breakfastideas #brunch #bakersofinstagram #bakinglove #strawberryseason #pateachoux #homemade #puffpastry
    Open
    For your weekend baking consideration: thick and creamy Blueberry Swirl Cheesecake Bars!🫐💜

Grab the link to the recipe in my stories, or google 'blueberry cheesecake bars beyond the butter'.💜

https://beyondthebutter.com/blueberry-cheesecake-bars/

#beyondthebutter #cheesecakebars #blueberrycheesecakebars #blueberries #cheesecake #thebakefeed #f52grams #creamcheese #blueberrycheesecake #dessertoftheday #cheesecakesofinstagram #homemade #cheesecakelovers
    Open
    Double Chocolate Mint Brownies for your mid-week treat! Easily one of my all-time favorite brownies to make. They're rich, super fudgy, and filled with melted mint chocolate. And the best part—you only need one large mixing bowl to make them! Recipe linked above and in my stories.

https://beyondthebutter.com/double-chocolate-mint-brownies/

#mintbrownies #brownies #mintchocolatebrownies #beyondthebutter #chocolate #fudgybrownies #thebakefeed #f52grams #mint #homemade #bakersofinstagram #chocolatelover #eatvoraciously #bakinglove #huffposttaste

    Resources

    • Privacy Policy
    • Recipes
    • Shop

    Newsletter

    • Subscribe
    • Instagram
    • Facebook
    • Pinterest

    Contact

    • Work with Me
    • About

    © 2022 Beyond the Butter®, All Rights Reserved.