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Oatmeal Chocolate Chip Salted Caramel Cookies | Overhead photo of oatmeal chocolate chip salted caramel cookies | Image and Copyright Credit: Beyond the Butter, LLC

oatmeal chocolate chip salted caramel cookies

  • 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

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!


Scale

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

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.

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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