Caramel Oatmeal Cookies with Caramel Chips and Nuts Recipe

Introduction

These caramel oatmeal cookies combine the chewy texture of oats with sweet, buttery caramel for a truly irresistible treat. Perfect for sharing or enjoying with a cup of tea, they offer a delightful balance of flavors and a touch of spice from cinnamon and nutmeg.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 cups rolled oats (old-fashioned or quick-cooking)
• 1 cup caramel chips
• ½ cup chopped pecans or walnuts (optional)
• Flaked sea salt for sprinkling (optional)

Instructions

1. Step 1: Prepare your favorite caramel sauce recipe, such as one made with butter, brown sugar, and heavy cream, and let it cool completely. You can drizzle this caramel over the baked cookies or add small dollops to the dough before baking.
2. Step 2: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
3. Step 3: In a large bowl, beat together softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Step 5: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
6. Step 6: Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
7. Step 7: Stir in the rolled oats and caramel chips, then gently fold in the nuts if using.
8. Step 8: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Step 9: Bake for 10-12 minutes, or until the edges are golden brown and the centers remain slightly soft. Keep an eye on the cookies as oven temperatures may vary.
10. Step 10: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
11. Step 11: Once cooled, sprinkle the cookies with flaked sea salt if desired for an extra flavor contrast.

Tips & Variations

• For a deeper caramel flavor, try incorporating homemade caramel sauce dollops right into the dough before baking.
• Use old-fashioned oats for a chewier texture or quick-cooking oats for a softer bite.
• Swap caramel chips for butterscotch or chocolate chips for a different twist.
• To make these cookies nut-free, simply omit the pecans or walnuts.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. To reheat, warm in a low-temperature oven for a few minutes or microwave briefly to restore their softness and caramel warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, quick oats will work and give a softer texture, while old-fashioned oats create a chewier cookie. Both are delicious, so choose based on your preference.

Do I need to add caramel sauce before or after baking?

You can do either: fold small dollops of cooled caramel sauce into the dough before baking to create pockets of caramel, or drizzle caramel sauce over the cookies once they have cooled for a glossy, sweet topping.

Caramel Oatmeal Cookies with Caramel Chips and Nuts Recipe

Print Recipe

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4.6 from 140 reviews

These Caramel Oatmeal Cookies combine the chewy texture of rolled oats with sweet caramel chips and warm spices like cinnamon and nutmeg. Perfectly golden and soft in the center, these cookies come with an optional drizzle of homemade caramel sauce and a sprinkle of flaky sea salt for a delicious sweet and salty twist.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 32 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 cups rolled oats (old-fashioned or quick-cooking)
• 1 cup caramel chips
• ½ cup chopped pecans or walnuts (optional)

Optional Toppings

• Flaked sea salt for sprinkling
• Prepared caramel sauce (using butter, brown sugar, and heavy cream, cooled)

Instructions

1. Prepare Caramel Sauce: Make your preferred caramel sauce by combining butter, brown sugar, and heavy cream. Allow the caramel to cool completely before using it as a drizzle or adding dollops to cookie dough.
2. Preheat Oven: Heat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
3. Cream Butter and Sugars: Using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring proper aeration for texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in pure vanilla extract for flavor.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening and spices.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overdeveloping gluten, which can toughen the cookies.
7. Add Oats, Caramel Chips, and Nuts: Fold in the rolled oats and caramel chips evenly throughout the batter. If using, gently fold in chopped pecans or walnuts for added texture and flavor.
8. Portion Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing cookies about 2 inches apart to allow for spreading during baking.
9. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges turn golden brown and the centers remain slightly soft, checking regularly as oven temperatures may vary.
10. Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them firm up properly.
11. Add Toppings: Once cooled, optionally drizzle the prepared caramel sauce over the cookies or add small dollops into the dough before baking. Sprinkle flaked sea salt on top to enhance the flavor contrast if desired.

Notes

• Using old-fashioned oats will give a chewier texture, while quick-cooking oats will create a softer cookie.
• If you prefer less sweetness, reduce caramel chips to ½ cup or omit the caramel drizzle.
• Ensure the caramel sauce is completely cooled before drizzling or mixing into dough to prevent melting the cookies during baking.
• For nut allergies, simply omit the pecans or walnuts without altering the recipe significantly.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Caramel Oatmeal Cookies, Oatmeal Cookies, Caramel Cookies, Homemade Cookies, Baking Recipe, Dessert