The Best Salted Caramel Oatmeal Cookies

Step aside, oatmeal raisin—there’s a new cookie stealing the spotlight! 😋 These salted caramel oatmeal cookies are chewy, buttery, and topped with a sprinkle of flaky sea salt that balances their sweetness beautifully.

I wanted to create the perfect oatmeal caramel cookie: one that stays soft, doesn’t spread into a thin mess on the baking sheet, and keeps its chewy bite even the next day. After lots of testing, this recipe finally delivers!

The best part? These cookies come together with simple pantry staples and only need a quick 40-minute chill in the fridge. No overnight waiting, no tricky techniques—just mix, chill, scoop, and bake your way to cookie heaven.

If you’re a fan of that irresistible sweet-and-salty combo, these oatmeal caramel cookies are about to become your new go-to treat.

Why You’ll Love Salted Caramel Oatmeal Cookies

• Chewy + gooey texture – Soft centers with slightly crisp edges make every bite irresistible.
• Sweet and salty balance – The caramel brings rich sweetness while the sea salt adds the perfect pop of flavor.
• Quick to make – No overnight chilling needed; just 30 minutes in the fridge and you’re ready to bake.
• Simple pantry ingredients – Everything you need is probably already in your kitchen.
• Crowd-pleaser – These cookies are guaranteed to impress at parties, bake sales, or family gatherings.
• Stay fresh longer – They hold their chewy texture even the next day (if they last that long!).

Salted Caramel Oatmeal Cookies

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Large chewy cinnamon oatmeal cookies with a puddle of caramel and a hit of flakey sea salt.

• Author: mouad touil
• Prep Time: 20 minutes
• Cook Time: 13 minutes per batch
• Total Time: 1 hour 15 minutes
• Yield: This recipe makes 20–22 generously sized cookies

Ingredients

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• 1 c salted butter (2 sticks) softened
• 1 c light brown sugar packed
• 1/2 c granulated sugar
• 2 large eggs
• 2 tsp vanilla
• 1 tbsp molasses
• 1 1/2 c flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 1/4 tsp cinnamon
• 3 c old fashioned oats
• 40 soft Werther’s caramels

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Instructions

• Cream together softened butter and sugars on medium speed until creamy. About 2 minutes.
• Add eggs, vanilla and molasses to the bowl and continue beating until everything is fully combined. Scrape the sides of the bowl with a spatula as needed.
• In a separate bowl combine flour, baking soda, salt and cinnamon.
• Slowly add the dry ingredients to the wet and beat on low until everything is incorporated. Scrape the sides of the bowl with a spatula as needed.
• Add oats one cup at a time and stop mixing as soon as the dough comes together. It will be very sticky.
• Refrigerate for 40 minutes.
• Preheat oven to 350 degrees.
• Line large baking sheets with parchment paper.
• Using a traditional size ice cream scoop, scoop cookie dough out and place on the sheet pans. If you don’t have an ice cream scoop, measure out 3 tablespoons per cookie, form in a ball and place on the cookie sheets.
• Unwrap 40 Werther’s sot caramels and press 2 in the center of each cookie.
• Bake in rounds with only one pan in the oven at a time on the middle rack for 13 minutes.
• Remove and immediately top each cookie with a sprinkle of flakey sea salt.
• Allow to cool and set for 30 minutes on the counter.

Notes

These salted caramel oatmeal cookies are best enjoyed the same day they’re baked, while the caramel centers are soft and gooey. If you plan to store them, let them cool completely and keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies (without the sea salt topping) for up to 2 months. Simply rewarm them in the microwave for 10–15 seconds and sprinkle with fresh sea salt before serving to bring back that bakery-fresh flavor.

Nutrition

• Serving Size: 1 cookie (based on about 20–22 cookies per batch)
• Calories: ~210
• Sugar: 18g
• Sodium: 160 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0g
• Carbohydrates: 30 g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30 mg

Ingredients for Salted Caramel Oatmeal Cookies

• 1 cup (2 sticks) salted butter, softened – Make sure the butter is softened to room temperature so it creams smoothly with the sugars.
• 1 cup light brown sugar, packed – Adds a deep caramel-like sweetness and chewy texture.
• ½ cup granulated sugar – Balances the brown sugar for the right level of sweetness.
• 2 large eggs – Provide structure and moisture, keeping the cookies soft.
• 2 teaspoons pure vanilla extract – Enhances the flavor and adds warmth.
• 1 tablespoon molasses – Brings out a rich, slightly smoky sweetness that pairs beautifully with the caramel.
• 1 ½ cups all-purpose flour – The base of the dough, giving the cookies structure.
• 1 teaspoon baking soda – Helps the cookies rise and stay light.
• 1 teaspoon kosher salt – Balances the sweetness and deepens the flavor.
• 1 ¼ teaspoons ground cinnamon – Adds a cozy spice note that complements the caramel.
• 3 cups old-fashioned rolled oats – Provide a hearty chewiness and classic oatmeal cookie texture.
• 40 soft Werther’s caramels – The star of the recipe; soft caramels melt into gooey centers.
• Flaky sea salt (for topping) – Sprinkled on top right after baking for that perfect sweet-salty finish.

Step-by-Step Instructions

Step 1 – Cream the butter and sugars
In a large mixing bowl, use a stand mixer or handheld mixer to beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 2 minutes. The mixture should look light and fluffy, which means the butter has aerated properly.

Step 2 – Add the wet ingredients
Crack in the eggs one at a time, then pour in the vanilla extract and molasses. Continue beating until everything is fully incorporated, scraping down the sides of the bowl with a spatula as needed. This ensures that all the flavors blend evenly into the dough.

Step 3 – Mix the dry ingredients separately
In a medium bowl, whisk together the flour, baking soda, kosher salt, and cinnamon. Combining them first helps distribute the leavening and spices evenly, so you don’t end up with clumps of baking soda or cinnamon in one bite.

Step 4 – Combine wet and dry
With the mixer on low speed, slowly add the dry mixture into the wet ingredients. Mix only until combined—overmixing can lead to tough cookies. Scrape the bowl one more time to ensure no flour pockets remain.

Step 5 – Add the oats
Pour in the oats one cup at a time, gently mixing until the dough comes together. The dough will be quite sticky at this stage, which is exactly what you want.

Step 6 – Chill the dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 40 minutes. Chilling firms up the butter, prevents the cookies from spreading too much, and intensifies the flavor.

Step 7 – Preheat and prepare
While the dough chills, preheat your oven to 350°F (175°C). Line large baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 8 – Scoop and shape
Using a standard ice cream scoop, portion the dough into evenly sized balls and place them on the prepared baking sheets, leaving space between each cookie. If you don’t have a scoop, measure out about 3 tablespoons of dough per cookie and roll into a ball with your hands.

Step 9 – Add the caramel centers
Unwrap the Werther’s caramels. Press two soft caramels into the center of each dough ball, making sure they’re slightly tucked in so they melt evenly during baking.

Step 10 – Bake to perfection
Bake one tray at a time on the middle rack of the oven for about 13 minutes. The cookies should look golden around the edges but slightly soft in the center—they will continue to set as they cool.

Step 11 – Sprinkle with sea salt
Immediately after removing the cookies from the oven, sprinkle the tops with a pinch of flaky sea salt. This step elevates the flavors and creates that irresistible sweet-and-salty contrast.

Step 12 – Cool and set
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack. Let them fully cool for at least 30 minutes so the caramel centers firm up slightly and the cookies hold their shape.

If you’re looking for more fun and festive drinks to pair with your baking, I’ve got you covered! ✨ Discover the magic and add a little sparkle to your next gathering with my Fairy Dust Shots, Mermaid’s Sparkle Punch, and Halloween Margaritas recipes. Each one is colorful, playful, and guaranteed to wow your guests—just click here to explore them all!

Pro Tips for the Best Salted Caramel Oatmeal Cookies

• Use room temperature butter – Softened butter creams better with sugar, giving you that fluffy, chewy texture.
• Don’t skip the chill time – Chilling the dough keeps the cookies from spreading too much and helps the flavors develop.
• Tuck the caramels in well – Press the Werther’s caramels deep into the dough balls so they melt inside the cookie instead of oozing out.
• Bake one tray at a time – This ensures even baking and prevents some cookies from over-browning.
• Watch the edges, not the center – Pull the cookies when the edges look golden; the centers will finish setting as they cool.
• Add sea salt immediately – Sprinkle the flaky salt as soon as they come out of the oven so it sticks perfectly.
• For extra gooey centers – Warm the cookies in the microwave for 10–15 seconds before serving.
• Freeze for later – You can freeze unbaked dough balls (without caramels) and bake straight from the freezer, adding the caramels right before baking.

FAQs About Salted Caramel Oatmeal Cookies

Conclusion

These Salted Caramel Oatmeal Cookies are everything you want in a homemade treat—soft, chewy, and loaded with gooey caramel centers that pair perfectly with a touch of flaky sea salt. They’re simple to make, require no overnight chilling, and are always a hit at family gatherings, bake sales, or cozy nights in. Whether you enjoy them warm from the oven or save a batch in the freezer for later, this recipe is guaranteed to become a staple in your kitchen. So grab your oats, unwrap those caramels, and bake up a little sweet-and-salty magic today!