Introduction

These caramel oatmeal cookies combine chewy oats with rich toffee bits and a gooey caramel center for a perfect balance of textures and flavors. Topped with a hint of flaked salt, they deliver a delightful sweet and salty treat that’s sure to satisfy any cookie lover.

Caramel Oatmeal Cookies Recipe - Recipe Image

Ingredients

½ cup butter (room temperature)
¾ cup dark brown sugar
¼ cup granulated sugar
1 large egg (room temperature)
1 tsp vanilla extract
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1¼ cups all-purpose flour
1¼ cups old-fashioned oats
½ cup toffee bits
14 soft caramels
Flaked salt for topping

Instructions

Step 1: In a stand mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes.
Step 2: Add the egg and vanilla extract, mixing until smooth and well combined, about 30 seconds.
Step 3: Gradually add the salt, baking powder, baking soda, and flour while mixing slowly. Be careful not to overmix; it’s okay if some flour remains visible.
Step 4: Mix in the oats on low speed until just incorporated, then fold in the toffee bits by hand.
Step 5: Scoop the dough into 3-tablespoon-sized balls. Take one soft caramel, roll it into a ball, and gently place it in the center of each cookie dough ball without pushing it too far in.
Step 6: Chill the cookie dough balls in the refrigerator for 2 to 24 hours to firm up.
Step 7: Preheat the oven to 365°F (185°C). Line two baking sheets with parchment paper and arrange 6 to 8 cookies on each sheet.
Step 8: Sprinkle flaked salt on top of each cookie.
Step 9: Bake for 10 to 12 minutes, or until the edges start to turn golden brown.
Step 10: Once out of the oven, add a little extra flaked salt on top if desired. Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack.

Tips & Variations

For a richer caramel flavor, use homemade soft caramels or add a pinch of cinnamon to the dough.
If you prefer a crunchier texture, toast the oats lightly before adding them to the dough.
Substitute toffee bits with chocolate chips for a different sweet surprise.
Make mini cookies using a smaller scoop for bite-sized treats perfect for parties.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep the caramel soft, avoid refrigeration which may harden the caramel center. Reheat gently in a microwave for 5 to 10 seconds if you’d like them warm and gooey again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of caramel?

Yes, you can substitute store-bought soft caramels with homemade caramels or caramel-filled chocolates, but be sure they are soft enough to melt during baking.

Do I have to chill the dough before baking?

Chilling the dough helps prevent spreading and allows the caramel centers to stay intact while baking, resulting in thicker, chewier cookies. You can bake immediately but expect thinner cookies.

Caramel Oatmeal Cookies Recipe

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4.7 from 77 reviews

Delight in these chewy Caramel Oatmeal Cookies featuring a perfect blend of rich caramel centers, toffee bits, and old-fashioned oats. With a touch of flaked salt on top, these cookies balance sweetness and texture beautifully, making them an irresistible treat for any occasion.

Author: Ella
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 2 hours 30 minutes (including chilling time)
Yield: 14 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

½ cup butter (room temperature)
1 large egg (room temperature)
1 tsp vanilla extract

Dry Ingredients

¾ cups dark brown sugar
¼ cup granulated sugar
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 (soft, individually wrapped)
Flaked salt for topping

Instructions

Cream Butter and Sugars: Place the butter and both sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture is light, fluffy, and well combined, about 3 to 4 minutes.
Add Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Mix on medium speed until smooth and fully incorporated, approximately 30 seconds.
Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour to the mixture. Mix slowly to avoid overmixing—stop when some flour remnants remain to maintain a tender texture. Then add the oats and mix on low speed just until combined. Finally, fold in the toffee bits by hand for even distribution.
Shape Cookies with Caramels: Using a 3-tablespoon cookie scoop, form dough balls. Take one soft caramel, roll it into a small ball, and gently press it into the center of each cookie dough ball without pushing it too deep.
Chill Dough: Place the cookie dough balls on a plate or tray and chill in the refrigerator for anywhere between 2 to 24 hours to improve texture and flavor.
Prepare for Baking: Preheat your oven to 365°F (185°C). Line two baking sheets with parchment paper and arrange 6 to 8 cookie dough balls per sheet, spacing them evenly. Sprinkle flaked salt lightly on top of each cookie.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges turn golden brown. After removing from the oven, sprinkle a little extra flaked salt onto the warm cookies for enhanced flavor balance.
Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your chewy caramel oatmeal cookies either warm or at room temperature.

Notes

Chilling the dough is crucial for preventing spreading and intensifying flavor.
Use soft caramels for easier shaping and melty centers.
Adjust flaked salt to taste to balance sweetness perfectly.
If you don’t have toffee bits, chopped chocolate or nuts can be a good substitute.
Store cookies in an airtight container at room temperature for up to 5 days.

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