Caramel Oatmeal Cookies with Toffee Bits and Flaked Salt Recipe

Introduction

These caramel oatmeal cookies combine the chewy texture of oats with rich toffee and gooey caramel centers. Topped with a sprinkle of flaked salt, they offer the perfect balance of sweet and salty in every bite. They’re a delightful treat for any cookie lover.

Ingredients

• ½ cup butter (room temperature)
• ¾ cups dark brown sugar
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla
• 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 caramels
• Flaked salt for topping

Instructions

1. Step 1: Place the butter, dark brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes.
2. Step 2: Add the egg and vanilla, mixing until smooth, about 30 seconds.
3. Step 3: Slowly mix in the salt, baking powder, baking soda, and flour. Be careful not to overmix; stop while some flour remnants remain visible. Add the oats and mix on low speed until incorporated. Fold in the toffee bits.
4. Step 4: Scoop the dough into 3-tablespoon balls. Roll one soft caramel into a ball and place it in the center of each cookie dough ball, avoiding pushing it too far in. Chill the cookie dough for 2 to 24 hours.
5. Step 5: Preheat the oven to 365°F. Line two baking sheets with parchment paper and place 6 to 8 cookies on each sheet. Sprinkle the cookies with flaked salt.
6. Step 6: Bake for 10 to 12 minutes, or until the edges start to turn golden brown. Once out of the oven, sprinkle a little extra flaked salt on top while the cookies are still warm.

Tips & Variations

• For a deeper caramel flavor, lightly toast the oats before adding them to the dough.
• Substitute chopped pecans or walnuts for toffee bits for a nutty twist.
• If you don’t have caramel candies, use soft caramel sauce spooned into the center just before baking.
• Chilling the dough longer will develop more flavor and help prevent spreading.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat gently in a warm oven for a few minutes to soften the caramel center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats are best for texture because they hold their shape and provide chewiness. Quick oats can work but may result in a softer, less chewy cookie.

What if I don’t have toffee bits?

If you don’t have toffee bits, chopped bits of crunchy caramel or even butterscotch chips make a good substitute and still add a sweet, buttery crunch.

Caramel Oatmeal Cookies with Toffee Bits and Flaked Salt Recipe

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★★★★★

4.9 from 98 reviews

These Caramel Oatmeal Cookies combine the chewy texture of old-fashioned oats with the rich sweetness of toffee bits and soft caramel centers. Finished with a sprinkle of flaked salt, they offer a perfect balance of sweet and salty in every bite. Ideal for a delightful treat or sharing with friends and family.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes (includes minimum chilling time)
• Yield: 14 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup butter (room temperature)
• ¾ cup dark brown sugar
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract

Dry Ingredients

• 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
• Flaked salt for topping

Instructions

1. Cream Butter and Sugars: Place the butter, dark brown sugar, and granulated sugar into a stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes.
2. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar mixture. Mix on medium speed until smooth, approximately 30 seconds.
3. Incorporate Dry Ingredients: Gradually add the baking powder, baking soda, salt, and flour into the mixture. Mix slowly to avoid over mixing, stopping while some flour remnants remain visible. Then add the oats and mix on low speed until fully incorporated. Fold in the toffee bits gently by hand.
4. Form Cookie Dough and Insert Caramels: Using a 3-tablespoon scoop, form cookie dough balls. Take one soft caramel, roll it into a ball, and place it in the center of each cookie dough ball, being careful not to push the caramel too far inside. Chill the cookie dough for 2 to 24 hours to firm up.
5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 365°F (185°C). Line two baking sheets with parchment paper. Place 6 to 8 cookie dough balls on each sheet, spacing them evenly. Sprinkle the top of each cookie with flaked salt.
6. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges just begin to turn golden brown. Remove from the oven and, if desired, sprinkle a little extra flaked salt on top while still warm.

Notes

• Ensure butter and egg are at room temperature for better mixing and texture.
• Chilling the dough helps prevent the cookies from spreading too much during baking and improves flavor.
• You can substitute toffee bits with chocolate chips or nuts if preferred.
• Flaked salt topping enhances the sweet and salty contrast; do not omit for best flavor.
• Store baked cookies in an airtight container for up to 5 days or freeze for longer storage.

Keywords: Caramel oatmeal cookies, chewy oatmeal cookies, toffee cookies, caramel-filled cookies, salted caramel cookies, homemade cookies