Can I use caramel bits instead of whole caramels?

Absolutely. You can mix ½ cup of caramel bits directly into the dough along with the toffee bits. The cookies will still have a wonderful caramel flavor.

Why did my cookies spread too much?

Caramel can cause spreading. If it happens, simply reshape the cookies with a spoon or spatula right after baking while they’re still hot. Chilling the dough longer can also help.

How should I store Caramel Oatmeal Cookies?

Store them in an airtight container at room temperature for 3–4 days . If you want that fresh-from-the-oven magic again, warm one in the microwave for about 10 seconds . The caramel gets melty all over again.

Can I freeze the cookie dough?

Yes! Scoop the dough balls and freeze them before baking. When ready to bake, place them directly in the oven and add 1–2 extra minutes to the baking time.

Can I make them gluten-free?

You can try using a 1:1 gluten-free baking flour and certified gluten-free oats. The texture may vary slightly, but they should still taste fantastic.

Caramel Oatmeal Cookies: Irresistible 14-Cookie Batch

Description

These Caramel Oatmeal Cookies are soft, chewy oatmeal cookies packed with buttery toffee bits and topped with a gooey caramel center and flaky sea salt. Sweet, slightly salty, and irresistibly tender, they’re the perfect homemade dessert for cookie lovers.

Ingredients

Scale

½ cup butter, slightly softened
¾ cup dark brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups all-purpose flour
1¼ cups old-fashioned oats
½ cup toffee bits
14 soft caramel candies
Flaky sea salt, for topping

Cook Mode Prevent your screen from going dark

Instructions

In a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.
Add the egg and vanilla extract and mix until smooth, about 30 seconds.
Slowly mix in the salt, baking powder, baking soda, and flour until just combined. Avoid overmixing.
Add the oats and mix on low speed until incorporated. Fold in the toffee bits.
Scoop the dough using a 3-tablespoon cookie scoop and roll into balls.
Roll each soft caramel into a small ball and place it in the center of each cookie dough ball. Do not push it too far inside.
Chill the cookie dough for 2–24 hours.
Preheat oven to 365°F and line two baking sheets with parchment paper.
Place 6–8 cookies per baking sheet and sprinkle the tops with flaky sea salt.
Bake for 10–12 minutes until the edges turn golden brown.
If the cookies spread unevenly, gently shape them with a spoon right after baking.
Let cool slightly before serving.

Notes

Use soft caramels, not chewy ones, for the best gooey center.

Werther’s Soft Caramels or Peter’s Caramels work very well.

You can also mix ½ cup caramel bits into the dough instead of placing caramel in the center.

Because caramel melts while baking, cookies may spread unevenly. Simply reshape them with a spatula while warm.

Let butter and egg sit at room temperature for 15–30 minutes before baking.

For best accuracy, measure flour using a kitchen scale.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 179 kcal
Sugar: 17 g
Sodium: 149 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0.2 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 26 mg