Salted Caramel Oatmeal Cookies
Delicious oatmeal cookies filled with gooey caramel and topped with flaked salt.
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.
Notes
For a gooey caramel center, slightly underbake the cookies.