Whenever I prepare these caramel oatmeal cookies, the first thing I notice is how sticky the dough gets after mixing, so chilling in the fridge for at least 40 minutes is a must. To make shaping easier, I use a traditional ice cream scoop, which is my preferred method, although measuring out three tablespoons and rolling them into a ball works too. I bake them on sheet pans lined with parchment paper so they don’t stick, ensuring an even baking process. Using the center rack in the oven prevents overcrowding and guarantees that each cookie gets the perfect bake. The transformation is magical as the texture and color develop while they cool after the 13-minute mark. The combination of chewy oats, a dusting of flakey sea salt, and the rich base of cinnamon and molasses adds incredible depth of flavor. For the ultimate topping, soft Werther’s caramels are my go-to option—a simple alternative to homemade, as they effortlessly melt into a sweet caramel drizzle. It’s pure joy biting into these sweet treats with their crisp edge and irresistibly chewy center, knowing there’s nothing quite like the contrast of salted caramel and cookie perfection.
Caramel Oatmeal Cookies Recipe:
Caramel Oatmeal Cookies Recipe:
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons molasses
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup soft caramels (like Werther's), chopped
- Flakey sea salt, for garnish
Instructions
- Prepare the dough: Start by creaming the softened butter, brown sugar, and granulated sugar together in a large mixing bowl until smooth and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and molasses until fully combined.
- Add the dry ingredients: In another bowl, whisk the flour, baking soda, cinnamon, and salt together. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the oats gently with a spatula, ensuring an even distribution. The dough will be sticky, but that’s normal. Add the chopped soft caramels, stirring just enough to incorporate them.
- Chill the dough: Cover the dough with plastic wrap and chill it in the fridge for at least 40 minutes. This step is essential for making the sticky dough easier to handle and for enhancing the flavor and texture of the cookies.
- Form the cookies: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. Use a traditional ice cream scoop or measure out about 3 tablespoons of dough for each cookie. Roll the dough into balls and place them 2 inches apart on the prepared baking sheets.
- Bake to perfection: Bake one sheet at a time in the center rack of the oven for 13 minutes. The cookies may not look fully done, but trust the timer! The edges should be lightly golden while the centers remain soft.
- Cool completely: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps their texture and structure develop, giving you crisp edges and a perfectly chewy center. Sprinkle with flakey sea salt while they are still warm.
Notes
- Don’t skip chilling the dough. This step prevents the cookies from spreading too much while baking and enhances the flavor.
- Soft caramels like Werther’s are perfect for this recipe as they melt beautifully, creating pools of gooey caramel. Avoid hard caramels, as they won’t melt properly.
- Bake one sheet of cookies at a time on the center rack to ensure even heat distribution. Overcrowding your oven can throw off cooking times.
- If you enjoy a bit of crunch, add a handful of chopped pecans or walnuts into the dough for extra texture.
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