Caramel Chip Oatmeal Cookies. A super easy, one bowl recipe that is perfectly spiced with just a touch of cinnamon, loaded with chewy caramel bits and finished with flake sea salt. We're ditching the raisins and (gasp) chocolate chips for a much-needed seasonal twist on the unsung hero of cookies. This Caramel Apple Oatmeal variation is a. You'll love these simple oatmeal cookies with salted caramel chips that have a chewy and soft texture! Oatmeal Chocolate Chip Salted Caramel Cookies - the perfect balance of oatmeal, chocolate, and caramel! using almond flour in cookies.

For this oatmeal chocolate chip salted caramel cookies recipe, I went in a little bit of a different direction with the ingredients than what you normally see with my recipes. Caramel Chewy Oatmeal Cookies Caramel Chewy Oatmeal Cookies. Oatmeal Caramel Chocolate Chip Cookie combines all the best cookie flavors of oatmeal, chocolate chip and caramel all rolled into one with an extra crunch thrown in. You can cook Caramel Chip Oatmeal Cookies using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Caramel Chip Oatmeal Cookies

It's 1 3/4 cups of all purpose flour.
Prepare 1 1/4 tsp. of baking soda.
Prepare 1/2 tsp. of salt.
Prepare 1 tsp. of ground cinnamon.
You need 1 cup of unsalted butter, softened to room temperature.
It's 1/2 cup of granulated sugar.
Prepare 3/4 cup of brown sugar.
It's 2 of large eggs, at room temperature.
It's 2 tsp. of vanilla extract.
Prepare 3 cups of quick cooking oats.
You need 1 1/4 cup of salted caramel baking chips.

I am a huge chocolate cookie fan and love all different variations on a theme. These Giant Crinkled Chocolate Chip Cookies are delicious and so fun to make. Maple White Chocolate Chip Cookies are an amazing flavor combination and. Tips for making Caramel Pecan Oatmeal Cookies.

Caramel Chip Oatmeal Cookies instructions

Whisk together the flour, baking soda, salt and cinnamon together until combined and set it aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed for about 1 minute, until creamy and smooth. Then beat in both sugars until the mixture is fluffy. Beat in the eggs and vanilla next, scraping down the sides of the bowl as needed..
Add the dry ingredients to the wet and beat on low speed until just combined, then gradually add in the oats. Lastly, once all the oats are incorporated, beat in the caramel chips until everything is combined. Cover the dough and chill in the fridge for at least 30 minutes..
Once the dough has finished chilling, remove it from the fridge and preheat the oven to 350°F. Line a couple large baking trays with parchment paper or silicone baking mats. Roll the dough into large balls (about 2 tbsp. of dough per ball) and arrange about 3" apart on the baking trays. Bake for 8-10 minutes, or until the edges are just beginning to brown. The centers will still look very soft and underbaked..
Let the cookies cool on the trays for 10 minutes, before transferring them to a wire rack to cool completely. Store them in an airtight container for up to 1 week..

Pressing the cookies down to flatten them a bit, helps them become a flat cookie. I use Ghirardelli Caramel Chips or Kraft Caramel Bits. Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Beat in the flour mixture gradually until just combined. Toasted Pecan Caramel Chip Oatmeal Cookies are made with one of my new favorite baking ingredients, caramel flavored chips.