Salted Caramel Oatmeal Cookies
These chewy salted caramel oatmeal cookies have hearty oats, gooey caramel filling, and sea salt on top. They're easy to make with no mixer needed and are always a crowd-pleaser!
Equipment
- 1 medium cookie scoop 2 tablespoons
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Ingredients
- 114 grams unsalted butter
- 100 grams granulated sugar
- 80 grams brown sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 120 grams whole rolled oats
- 210 grams all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 24 chewy caramel candies Werther's
Instructions
- Line 2 metal baking sheets with parchment paper. Set aside.
- Melt the butter in a microwave-safe large bowl and let cool slightly. Whisk in the granulated sugar and brown sugar until combined.114 grams unsalted butter, 100 grams granulated sugar, 80 grams brown sugar
- Add the egg, egg yolk, and vanilla extract. Whisk until fully combined.1 large egg, 1 egg yolk, 1 tablespoon vanilla extract
- Pour the oats, flour, baking soda, salt, and cinnamon into the large mixing bowl. Gently fold in the dry ingredients with a rubber spatula until the dry streaks of flour just disappear.120 grams whole rolled oats, 210 grams all purpose flour, ½ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon ground cinnamon
- Chill the dough uncovered in the refrigerator for 30 minutes. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Unwrap the caramels and fold them in half into balls.24 chewy caramel candies
- Use a large cookie scoop (2 tablespoon or 2 oz) to scoop the cookie dough. While in the scoop, press a caramel into the center. Press the dough back over the hole, covering the caramel.
- Place the cookie dough balls upside down on a baking sheet with 1-2 inches between each. Press down on them slightly to flatten.
- Bake each baking sheet of cookies for 9-14 minutes until the edges are golden. If caramel leaks out, use a spoon or round cookie cutter to reshape them.
- Let the cookies cool on the hot pan for 10 minutes before transferring to a wire rack to cool. Sprinkle with flaky sea salt and enjoy warm!
Notes
The cookies are best served slightly warm. They caramel gets tough to chew if completely cool. You can microwave them for 5 seconds to make the caramel gooey again.
Storage: Let the cookies cool completely and store them in an airtight container on the counter for up to 5 days.
Freezing baked cookies: Once completely cool, place cookies in a sealed container and freeze for up to 3 months. Let thaw overnight in the fridge, then warm on the counter for an hour before serving.
Freezing cookie dough: Scoop cookie dough and stuff with caramels. Place the dough balls on the cookie sheets and freeze for 2 hours. Transfer to a freezer bag and freeze for up to 3 months. Let thaw overnight and bake as directed.
Nutrition
Serving: 1cookieCalories: 158.5kcalCarbohydrates: 25.3gProtein: 2.4gFat: 5.5gSaturated Fat: 2.9gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.4gTrans Fat: 0.2gCholesterol: 25.8mgSodium: 149.2mgPotassium: 58.9mgFiber: 0.8gSugar: 14.1gVitamin A: 143.7IUVitamin C: 0.04mgCalcium: 24.2mgIron: 0.7mg
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