Salted Caramel Oatmeal Cookies: The Ultimate Cookie Recipe
Introduction to Salted Caramel Oatmeal Cookies
Cookies are a beloved treat enjoyed by many, and when they come packed with the rich flavor of salted caramel and wholesome oats, they become truly irresistible! Salted Caramel Oatmeal Cookies combine the comforting texture of oatmeal cookies with the sweet and salty notes of caramel, creating a delightful dessert perfect for any occasion. In this blog post, I’ll guide you through this delicious recipe that will surely become a favorite in your household.
A Personal Story Behind My Salted Caramel Oatmeal Cookies Journey
Growing up, my grandmother would often bake cookies for our family gatherings. Each time, she would experiment with different ingredients, and I remember the first time she made oatmeal cookies with caramel. The combination was a revelation! The chewy texture of the oats paired with the gooey caramel was unlike anything I had tasted before. Now, I love to share this recipe with my friends and family, continuing the tradition of baking and creating sweet memories.
What Makes This Salted Caramel Oatmeal Cookies Recipe Special?
What sets this recipe apart is the perfect blend of textures and flavors. The old-fashioned oats provide a hearty chewiness, while the soft caramels create a luscious surprise in the center. The flaked salt on top enhances the sweet caramel flavor, making each bite a delightful experience. Plus, these cookies are simple to make, making them an excellent choice for bakers of all skill levels.
The Full Salted Caramel Oatmeal Cookies Recipe
Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup all-purpose flour
- 1 1/4 cups old-fashioned oats
- 1/2 cup toffee bits
- 14 soft caramels
- Flaked salt for topping
Instructions
- In a stand mixer with a paddle attachment, combine the butter, dark brown sugar, and granulated sugar. Beat on medium-high speed until light and fluffy, about 3-4 minutes. This step is crucial for creating a light texture in your cookies.
- Add the egg and vanilla extract, mixing until smooth for around 30 seconds. Make sure to scrape down the sides of the bowl to incorporate all ingredients well.
- Gradually add the salt, baking powder, baking soda, and flour, being careful not to overmix. Stop mixing when you still see some flour remnants around the bowl. Next, mix in the oats on low speed until just combined. Gently fold in the toffee bits for added sweetness and crunch.
- Scoop the dough into balls using a 3-tablespoon scoop. Roll one soft caramel into a ball and place it in the center of each cookie dough ball. Be careful not to push it too far into the dough. Chill the dough for 2-24 hours to enhance the flavors and improve the texture.
- Preheat your oven to 365°F (185°C). Line two baking sheets with parchment paper and space 6-8 cookie dough balls on each sheet. Sprinkle flaked salt generously on top of each cookie before baking.
- Bake for 10-12 minutes, or until the edges start to turn golden brown. For a gooey caramel center, consider underbaking slightly. Add a little extra flaked salt on top right before serving for that perfect salty-sweet finish.
Serving Suggestions and Variations for Salted Caramel Oatmeal Cookies
These cookies are delicious on their own, but they can also be served with a scoop of vanilla ice cream for an indulgent dessert. You can also pair them with a cup of coffee or tea for a delightful afternoon treat. For variations, try adding chopped nuts, such as pecans or walnuts, or swapping the toffee bits for chocolate chips for an extra layer of flavor.
Frequently Asked Questions About Salted Caramel Oatmeal Cookies
Can I freeze these cookies? Yes! You can freeze the cookie dough before baking. Just scoop it into balls, freeze them on a baking sheet, and then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
How do I store leftover cookies? Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge or freezer.
Can I use quick oats instead of old-fashioned oats? While you can use quick oats, the texture of the cookies will be different. Old-fashioned oats provide a heartier texture that is ideal for these cookies.
Salted Caramel Oatmeal Cookies
Equipment
- Stand Mixer For mixing dough.
- Baking sheets For baking cookies.
- Parchment paper To line baking sheets.
Ingredients
Main Ingredients
- 1 2/3 cup butter, room temperature
- 3 4 cup dark brown sugar
- 1 4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 2/4 tsp baking powder
- 1 2/4 tsp baking soda
- 1 2/4 tsp salt
- 1 1/4 cup all-purpose flour
- 1 1/4 cup old-fashioned oats
- 1 2/4 cup toffee bits
- 1 to taste flaked salt for topping
Instructions
- In a stand mixer with a paddle attachment, combine the butter, dark brown sugar, and granulated sugar. Beat on medium-high speed until light and fluffy, about 3-4 minutes. This step is crucial for creating a light texture in your cookies.
- Add the egg and vanilla extract, mixing until smooth for around 30 seconds. Make sure to scrape down the sides of the bowl to incorporate all ingredients well.
- Gradually add the salt, baking powder, baking soda, and flour, being careful not to overmix. Stop mixing when you still see some flour remnants around the bowl. Next, mix in the oats on low speed until just combined. Gently fold in the toffee bits for added sweetness and crunch.
- Scoop the dough into balls using a 3-tablespoon scoop. Roll one soft caramel into a ball and place it in the center of each cookie dough ball. Be careful not to push it too far into the dough. Chill the dough for 2-24 hours to enhance the flavors and improve the texture.
- Preheat your oven to 365°F (185°C). Line two baking sheets with parchment paper and space 6-8 cookie dough balls on each sheet. Sprinkle flaked salt generously on top of each cookie before baking.
- Bake for 10-12 minutes, or until the edges start to turn golden brown. For a gooey caramel center, consider underbaking slightly. Add a little extra flaked salt on top right before serving for that perfect salty-sweet finish.