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.
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Oatmeal Chocolate Chip Salted Caramel Cookies
Author:Ingredients
- 2 cups Super Fine Almond Flour
- 1 teaspoon Baking Powder
- 1 teaspoon 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 tablespoon 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
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 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.
Seema says
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
Jennifer says
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!
Sweetscakesandbakes says
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.
Jennifer says
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!
Erin K Williams says
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.
Jennifer says
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!
Sophia says
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.