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