Caramel Oatmeal Cookies Recipe

Introduction

Caramel Oatmeal Cookies combine chewy oats with sweet, gooey caramel centers for a delightful treat. These cookies offer a perfect balance of textures and flavors, making them a favorite for any occasion.

Ingredients

• ½ cup butter (room temperature)
• ¾ cup dark brown sugar
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1¼ cups all-purpose flour
• 1¼ cups old-fashioned oats
• ½ cup toffee bits
• 14 soft caramels
• Flaked salt for topping

Instructions

1. Step 1: In a stand mixer fitted with a paddle attachment, beat the butter, dark brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.
2. Step 2: Add the egg and vanilla extract, mixing until smooth, about 30 seconds.
3. Step 3: Gradually add salt, baking powder, baking soda, and flour, mixing slowly to avoid overworking the dough. Stop when some flour remnants remain. Stir in the oats on low speed until combined, then fold in the toffee bits.
4. Step 4: Using a 3-tablespoon scoop, portion the dough into balls. Roll each soft caramel into a small ball and place it in the center of each cookie dough ball, avoiding pushing it too far inside.
5. Step 5: Chill the cookie dough balls in the refrigerator for 2 to 24 hours to firm up.
6. Step 6: Preheat the oven to 365°F (185°C). Line two baking sheets with parchment paper and arrange 6 to 8 cookies per sheet. Sprinkle each cookie with flaked salt.
7. Step 7: Bake for 10 to 12 minutes, or until the edges are golden brown. Remove from oven and, if desired, top with a little extra flaked salt before cooling.

Tips & Variations

• For extra chewiness, swap old-fashioned oats with quick oats.
• Use different flavored caramels, such as sea salt or coffee caramel, for a unique twist.
• Chilling the dough longer enhances flavor and prevents spreading.
• Add chopped nuts like pecans or walnuts for added crunch.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. To reheat, warm in the oven at 300°F (150°C) for 5–7 minutes to soften the caramel center again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use caramel chips instead of soft caramels?

Caramel chips don’t melt as well as soft caramels, so they won’t create the same gooey center. Using soft caramels is best for that melty texture.

Do I need to chill the dough before baking?

Chilling the dough helps prevent spreading and enhances flavor. While you can bake immediately, chilling for at least 2 hours is recommended for the best results.