Salted Caramel Oatmeal Cookies
Large chewy cinnamon oatmeal cookies with a puddle of caramel and a hit of flakey sea salt.
- 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
Scale
- 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
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