Caramel Oatmeal Cookies
Caramel oatmeal cookies are a chewy oatmeal cookie filled with bits of toffee and topped with a creamy ball of caramel. They're sweet, gooey and just a bit salty.
Ingredients
- ½ cup (113.5 g) butter room temperature
- ¾ cups (165 g) dark brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1¼ cups (175 g) all-purpose flour
- 1¼ cups (121.62 g) old-fashioned oats
- ½ cup (70 g) toffee bits
- 14 caramels
- Flaked salt for topping
Instructions
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add egg and vanilla and mix until smooth, about 30 seconds.
- Slowly mix in salt, baking powder, baking soda and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add the oats and mix on low until incorporated. Fold in toffee bits.
- Scoop the dough into cookie balls. I like to use a 3 tablespoon scoop for these. Take one soft caramel and roll in a ball and place in the center of the cookie dough. Be careful not to push it too far in. Chill cookie dough for 2-24 hours.
- Preheat the oven to 365 F. Line 2 baking sheets with parchment paper and place 6-8 cookies on a baking sheet. Top with flaked salt.
- Bake for 10-12 minutes, or until the edges start to turn golden brown. Top with a little extra salt flakes.
Notes
I have tested these with Peter's caramel, which is my favorite, and also Werthers soft caramels, they need to be the soft caramels, not the chewy caramels.
I have also made these with ½ cup of kraft caramel bits mixed into the dough instead of a chunk of caramel on the top. Just add the caramel bits when you add the toffee bits.
Because of the gooey caramel these cookies can spread out in areas, not staying a perfect circle. As soon as they come out of the oven just take a spatula or spoon and run it around the hot cookie pushing in any areas that spread too far.
The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 179kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 149mgPotassium: 59mgFiber: 1gSugar: 17gVitamin A: 206IUVitamin C: 0.04mgCalcium: 29mgIron: 1mg
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