These salted caramel chocolate chip cookies are chewy on the outside and gooey on the inside. With pieces of caramel baked right in, there’s a bit of chocolate and caramel in every bite!
- 3/4 cup lightly ground old fashioned oats
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 tsp cinnamon
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 3 cups dark chocolate chips
- 3/4 cup Werther’s soft caramels, chopped
- Flaked sea salt for sprinkling
*RECIPE MAKES 18-20 LARGE COOKIES. SEE NOTES FOR HALF MEASUREMENTS.
- For the caramels, I chopped mine in half and used a large 2oz cookie scoop. If you’re using a smaller scoop, cut the caramels into quarters to make even smaller pieces. They’re also much easier to chop when they’ve had time to chill in the fridge. Set aside.
- Dump 3/4 cup of old fashioned oats into a food processor and pulse 5-6 times. You should be left with some finely ground bits with some larger chunks. See photo in post for reference.
- Whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the sugars and melted butter. Keep whisking until you get a smooth and silky consistency. See photo above for reference.
- Whisk in the vanilla and eggs.
- Fold in the dry ingredients until combined. Then, fold in the chocolate and caramels.
- Scoop your cookie dough side-by-side onto a small cookie sheet lined with parchment paper. This recipe makes 18-20 large cookies. Refrigerate for AT LEAST 4 hours, but preferably overnight.
- When ready, preheat the oven to 350F and bake 4-5 cookies at a time on a large baking tray lined with parchment paper. Place the rest back in the fridge when the others bake.
- Bake for 15-17 minutes for large cookies, 13-15 for regular cookies. The edges should be a nice golden brown and the center still slightly doughy.
- You may get some cookies where the caramels melt out. If that’s the case, take a knife and cut off some of the excess then use a spoon to push the cookie back together. Do this while the cookie is still warm and on the baking tray.
- Let them rest for a few minutes before transferring to a cooling rack. Sprinkle with sea salt when they’re still warm.
- For a more gooey cookie, enjoy when they’re still warm. Otherwise, eat them at room temperature for a perfectly soft center.
RECIPE – HALF
6 tbsp lightly ground old fashioned oats, 1 cup all-purpose flour, 1/4 tsp baking soda, 1/2 tsp salt, 1/8 tsp cinnamon, 1/2 cup unsalted butter, melted, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 1/2 tsp vanilla extract, 1 large egg, 1 1/2 cups dark chocolate chips, Heaping 1/4 cup Werther’s soft caramels, chopped, Flaked sea salt for sprinkling
Keywords: salted caramel chocolate chip cookies, chocolate chip cookies, caramel cookies