Oatmeal Chocolate Chip Salted Caramel Cookies
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!
Servings: 36 cookies
Ingredients
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Unsalted Butter room temperature
- 1/2 cup Granulated Sugar
- 3/4 cup Light Brown Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1 tbsp Vanilla Extract
- 1 1/2 cups Old-Fashioned Oats
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1 1/2 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 tsp Baking Powder, 1 tsp 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, 1/2 cup Granulated Sugar, 3/4 cup Light Brown Sugar
- Add in the egg, egg yolk, and vanilla extract.1 Large Egg, 1 Large Egg Yolk, 1 tbsp Vanilla Extract
- Switch the mixer to low speed and add the whisked dry mixture. Scrape down the sides of the bowl 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 1/2 cups Old-Fashioned Oats
- Stir in the semi-sweet chocolate chips and caramel bits with a spatula until fully combined.1 1/2 cups Semi-Sweet Chocolate Chips, 1 1/2 cups Caramel Bits
- Using a cookie scoop (1 1/2 - 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.
Video
Notes
- 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.
- You can use quick oats in place of old-fashioned oats, but the cookies might come out mushier in texture.
- You can substitute the unsalted butter for salted butter if you don't plan to use the flaky sea salt topping.
- 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.
Nutrition
Calories: 161kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 48mg | Potassium: 73mg | Fiber: 1g | Sugar: 10g | Vitamin A: 175IU | Calcium: 21mg | Iron: 1mg