This salted caramel oatmeal cookie recipe has crispy edges, gooey caramel bits and a touch of sea salt for the perfect sweet-and-salty bite.
I love developing new recipes that use everyday ingredients you can find at your local grocery store, but taste like they cake from a fancy bakery. This cookie recipe comes together quickly, and fills your kitchen with that warm, nutty aroma only a batch of homemade oatmeal cookies can give.
Why You’ll Love This Recipe
- Sweet and Salty Balance: Dark brown sugar and caramel bits give these cookies a rich taste, while a touch of kosher salt makes every bite pop.
- Texture Perfection: Crisp edges, buttery middles, and chewy caramel pieces create the best texture contrast.
- Simple to Make: A short 30 minute chill time and no special tools needed: means you can enjoy delicious cookies anytime.
If you prefer a classic oatmeal raisin cookie check out my super popular Bakery-Style Oatmeal Raisin Cookie recipe.
What Makes These Cookies Special
I wanted a cookie that tasted like a cross between a caramel oat bar and a classic oatmeal cookie, so I started with my base oatmeal cookie recipe and made a few simple ingredient swaps. The flaky sea salt on top is the finishing touch that turns a good cookie into a bakery-worthy one.
Ingredients & Ingredient Tips
- Unsalted Butter: Use softened butter for the perfect cookie base.
- Dark Brown Sugar & Granulated Sugar: Adds moisture, caramelized flavor, and helps the cookies turn golden brown.
- Large Egg: Adds structure and richness.
- Pure Vanilla Extract: Rounds out the sweet, nutty flavor.
- All-Purpose Flour: Spoon and level to avoid dense cookies.
- Baking Soda, Cinnamon & Nutmeg: Balances the sweetness and adds warmth.
- Oats: Use quick oats or old-fashioned oats, pulsed a few times in a blender for that hearty yet soft texture.
- Caramel Baking Bits: Look for Kraft caramel bits or chop up soft caramels
- Flaky Sea Salt or Kosher Salt: Sprinkle over the top for the perfect salty finish.
Tools Needed
- Large mixing bowl or stand mixer with paddle attachment
- Medium bowl
- Medium cookie scoop
- Parchment paper or silicone mats
- Wire cooling rack
Quick Oats vs. Old-Fashioned Oats
You can make these cookies with either quick oats or old-fashioned rolled oats, depending on what you have on hand.
If you’re using old-fashioned oats, pulse them briefly in a blender or food processor to break them down slightly.
Chilling the Dough
It’s worth it to let the dough chill for about 30 minutes before baking. This helps the butter firm up and keeps the cookies from spreading too much. The result is a thicker cookie with golden edges and a perfect, even texture.
How to Make Salted Caramel Oatmeal Cookies
Cream the Butter and Sugars
In a large mixing bowl, cream butter, brown sugar, and white sugar until light and fluffy (about 2 minutes) using a hand mixer or stand mixer on medium-high speed.
Add the Egg and Vanilla
Beat in the egg and pure vanilla extract until smooth, scraping down the sides of the bowl as needed.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
Combine Wet and Dry
Reduce to low speed and gradually add the flour mixture to the butter mixture until just combined.
Fold in Oats and Caramel Bits
Stir in the pulsed oats and caramel chips until evenly distributed through the dough.
Scoop and Bake
Use a cookie scoop to portion dough (about 2 oz each) and place onto prepared cookie sheets. Bake at 350°F for 10-12 minutes, until golden brown around the edges and just set in the center.
Finish with Sea Salt
Let cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack. While still warm, sprinkle with flaky sea salt for that perfect salty-sweet finish.
Variation Idea: Try adding dark chocolate chunks, butterscotch chips, or bits of toffee to turn these into irresistible oatmeal butterscotch salted caramel cookies.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies or dough balls for up to 3 months. Bake frozen dough directly, adding 1–2 extra minutes.
Salted Caramel Oatmeal Cookie Recipe
Ingredients
- ¾ cup unsalted butter softened (170g)
- 1 cup packed dark brown sugar 215g
- ½ cup granulated sugar 100g
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour 150g
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ¾ teaspoon cinnamon
- 2 cups quick oats
- 1 cup caramel baking bits or chopped soft caramels
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla.
- In a separate bowl, whisk flour, baking soda, salt, nutmeg, and cinnamon.
- Gradually add the dry ingredients to the wet mixture until combined.
- Fold in oats and caramel bits.
- Drop dough by rounded tablespoons onto prepared cookie sheets, spacing 2 inches apart.
- Bake 10-12minutes, until golden brown.
- Cool on the sheet for 2 minutes, transfer to a cooling rack, and top with flaky sea salt.
More Recipes You’ll Love
Leave a Reply