These Oatmeal Chocolate Chip Salted Caramel Cookies are soft and chewy on the inside, packed with old-fashioned oats, semi-sweet chocolate chips, and caramel bits, with a light golden brown crispy outer shell topped with flaky sea salt.
Ingredients
2 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 cup Unsalted Butter
1/2 cup Granulated Sugar
3/4 cup Light Brown Sugar
1 Large Egg
1 Large Egg Yolk
1 tbsp Vanilla Extract
1 1/2 cups Old-Fashioned Oats
1 1/2 cups Semi-Sweet Chocolate Chips
1 1/2 cups Kraft Caramel Bits
Flaky Sea Salt (optional)
Instructions
Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line cookie sheets with parchment paper and set aside.
Using your hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar until it’s well blended and creamy.
Add in the egg, egg yolk, and vanilla extract.
Switch the mixer speed to low and add in the whisked dry mixture. Scrape the sides of the bowl with a spatula as needed.
Keeping the mixer speed on low, add in the old-fashioned oats. The cookie dough will be very thick and creamy at this stage.
Stir in the semi-sweet chocolate chips and the caramel bits using a spatula until it is completely blended.
Using a cookie scoop (1 ½ – 3 tablespoon size will work fine), scoop the cookie dough onto the baking sheet, spacing at least 2-3 inches apart.
Sprinkle with a little flaky sea salt and place in the oven. Bake for 12-14 minutes.
Remove from oven and top with some more chocolate chips (if desired). Allow to cool for 5 minutes before transferring to a cooling rack.
Keep cookies stored in an airtight container with a slice of bread to keep them soft for up to 1 week.
Recipe courtesy of Beyond the Butter
