Introduction

These Caramel Oatmeal Cookies combine chewy oats, sweet toffee bits, and gooey caramel centers for an irresistible treat. Topped with a sprinkle of flaked salt, they offer a perfect balance of sweet and salty in every bite. Perfect for cookie lovers looking to try something a little different.

Caramel Oatmeal Cookies with Toffee Bits and Flaked Salt Recipe - Recipe Image

Ingredients

½ cup butter (room temperature)
¾ cups dark brown sugar
¼ cup granulated sugar
1 large egg (room temperature)
1 tsp vanilla
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 caramels
Flaked salt for topping

Instructions

Step 1: Place the butter and both sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes.
Step 2: Add the egg and vanilla, mixing until smooth, about 30 seconds.
Step 3: Slowly mix in the salt, baking powder, baking soda, and flour. Be careful not to overmix; it’s fine if some flour remnants remain. Then add the oats and mix on low until just incorporated.
Step 4: Fold in the toffee bits gently by hand.
Step 5: Scoop the dough into cookie balls using about 3 tablespoons for each. Take one soft caramel, roll it into a ball, and place it in the center of each cookie dough ball without pushing it too deep.
Step 6: Chill the cookie dough balls in the refrigerator for at least 2 hours or up to 24 hours.
Step 7: Preheat your oven to 365°F (185°C). Line two baking sheets with parchment paper and space 6-8 cookies per sheet.
Step 8: Place the cookies on the baking sheets, then sprinkle the tops with flaked salt.
Step 9: Bake for 10-12 minutes, or until the edges start to turn golden brown. Remove from the oven and add a little extra flaked salt on top while warm.

Tips & Variations

For a chewier texture, chill the dough overnight to allow flavors to develop and oats to soften fully.
Substitute toffee bits with chocolate chips for a chocolate-caramel twist.
If soft caramels are hard to find, unwrap square caramel candies and chop them into small pieces before rolling into balls.
To avoid caramel leaking during baking, make sure to enclose the caramel completely with the dough.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. Reheat briefly in the microwave to enjoy the gooey caramel soft again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats are best for texture because they hold their shape better during baking. Quick oats may result in a less chewy cookie.

Do I have to chill the cookie dough?

Chilling is recommended as it helps the cookie dough firm up, prevents spreading, and enhances the flavors. However, if short on time, you can bake immediately but watch the baking time closely.

Caramel Oatmeal Cookies with Toffee Bits and Flaked Salt Recipe

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4.8 from 625 reviews

Delightfully chewy caramel oatmeal cookies featuring a perfect balance of rich butter, brown sugar, and bursts of toffee and caramel. These cookies are topped with flaked salt for a sophisticated salty-sweet contrast, making them an irresistible treat for oatmeal cookie lovers looking to elevate their cookie game.

Author: Lena
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes (including minimum chilling time)
Yield: 14 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

½ cup butter (room temperature)
¾ cups dark brown sugar
¼ cup granulated sugar
1 large egg (room temperature)
1 tsp vanilla extract

Dry Ingredients

½ tsp baking powder
½ tsp baking soda
½ tsp salt
1¼ cups all-purpose flour
1¼ cups old-fashioned oats

Add-ins and Toppings

½ cup toffee bits
14 caramels, softened and rolled into small balls
Flaked salt for topping

Instructions

Prepare the Butter and Sugars: In a stand mixer fitted with a paddle attachment, place the room temperature butter, dark brown sugar, and granulated sugar. Beat on medium-high speed for 3 to 4 minutes until the mixture becomes light and fluffy.
Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture. Mix on medium speed until smooth, about 30 seconds.
Combine Dry Ingredients: Slowly add salt, baking powder, baking soda, and flour to the wet mixture. Mix gently to avoid overmixing, stopping while some flour remnants are still visible. Then add the oats and mix on low speed until just incorporated. Fold in the toffee bits carefully.
Assemble Cookie Dough Balls with Caramel Centers: Using a 3-tablespoon scoop, portion the dough into balls. Take one softened caramel, roll it into a small ball, and gently place it in the center of each cookie dough ball, being careful not to press it too deep.
Chill the Dough: Cover the cookie dough balls and chill in the refrigerator for 2 to 24 hours to allow the dough to firm up and enhance flavors.
Preheat and Prepare Baking Sheets: Preheat the oven to 365°F (185°C). Line two baking sheets with parchment paper. Place 6 to 8 cookies spaced apart on each sheet and sprinkle the tops with flaked salt.
Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges begin to turn golden brown. Remove from oven and immediately sprinkle with extra flaked salt for that salty crunch.

Notes

Chilling the cookie dough is essential for the best texture and to prevent spreading during baking.
Use room temperature butter and egg to ensure a smooth, well-incorporated dough.
The flaked salt on top enhances the overall flavor by balancing the sweetness.
Be gentle when mixing dry ingredients to avoid tough cookies from overmixing.
Softening caramels slightly before rolling helps them form neat centers inside the cookies.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: oatmeal cookies, caramel cookies, toffee cookies, salted caramel, chewy cookies, homemade cookies, dessert