Get the Recipe: Caramel Oatmeal Cookies
Caramel oatmeal cookies take a classic oatmeal cookie and make it even better with a gooey caramel center. They’re buttery, chewy, and finished with a sprinkle of sea salt
Ingredients
- 3 cups (270 g) old-fashioned rolled oats, (not instant oats)
- 1 ½ cups (187 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (5 g) ground cinnamon
- ½ teaspoon (2.5 g) salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) packed dark brown sugar, (light brown works too)
- ⅓ cup (66 g) granulated sugar
- 2 (2) large eggs, room temperature
- 1 Tablespoon (15 ml) pure vanilla extract
- 18 (18) Kraft soft caramels, unwrapped (Werther’s soft caramels also work)
- Sea salt for garnish
Instructions
- Preheat the oven to 350° F. Line cookie sheets with parchment paper, set aside.
- Whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.
- In a bowl of a stand mixer (or using a hand mixer), mix together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in vanilla and eggs until light and creamy, about 1 minute. Scrape down sides when necessary.
- Gradually add the flour oat mixture and mix until just blended.
- Scoop about 2 ½ to 3 Tablespoons of dough. Form into a ball, then flatten into a disc. Place the caramel in the center and wrap the dough around it to form a ball again. Place dough balls on prepared baking sheet about 3 inches apart (the cookies will spread).
- Bake at 350° F for 10 to 12 minutes. The edges will look lightly browned and the centers gooey. If the cookies spread into an abnormal shape, use a butter knife to reshape while they are still hot. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack to cool completely. Garnish with a sprinkle of sea salt before serving.
Notes
Store baked cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between the layers to keep the cookies from sticking to each other.
Freeze the cookie dough for up to 3 months. Form dough into a log, wrap in plastic wrap and store in the freezer.
Serving: 1cookie, Calories: 292kcal, Carbohydrates: 41g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 46mg, Sodium: 165mg, Potassium: 111mg, Fiber: 2g, Sugar: 23g, Vitamin A: 351IU, Vitamin C: 0.04mg, Calcium: 40mg, Iron: 1mg