Caramel Toffee Oatmeal Cookies That Melt in Your Mouth

When it comes to cookies, there’s something truly magical about the combination of chewy oats, buttery caramel, and crunchy toffee. These Caramel Toffee Oatmeal Cookies strike the perfect balance between soft, chewy texture and sweet, salty flavor. With a sprinkle of flaked salt on top, they’re elevated into a bakery-worthy treat you can easily make at home.

On my About page, I share how much I love creating recipes that feel nostalgic yet indulgent, and these cookies fit that vision perfectly. They remind me of baking in my grandmother’s kitchen, where oatmeal cookies were always a staple, but this recipe takes it a step further with gooey caramels and crunchy toffee bits. If you’ve tried my Pumpkin Oatmeal Cookies before, you’ll definitely want to add this version to your baking rotation — it’s comfort food with a sweet twist.

Why You’ll Love These Caramel Toffee Oatmeal Cookies

• Perfectly chewy: Thanks to the oats, brown sugar, and butter.
• Sweet and salty balance: Toffee, caramel, and a touch of flaked salt make each bite irresistible.
• Easy ingredients: Pantry staples with a couple of fun mix-ins.
• Crowd-pleaser: These cookies vanish quickly at parties and bake sales.
• Freezer-friendly: Make the dough ahead and bake whenever a craving strikes.

Ingredients

½ cup (113.5 g) butter, room temperature
¾ cups (165 g) dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups (175 g) all-purpose flour
1¼ cups (121.62 g) old-fashioned oats
½ cup (70 g) toffee bits
14 caramels
Flaked salt, for topping

Instructions

Step 1: Prepare the Baking Sheets

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat the butter, dark brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.

Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 5: Fold in Oats and Toffee Bits

Gently stir in the old-fashioned oats and toffee bits. The dough will be thick and slightly sticky.

Step 6: Shape the Cookies

Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving about 2 inches between each cookie. Press one caramel into the center of each dough ball and lightly cover with dough.

Step 7: Bake the Cookies

Bake for 10–12 minutes, or until the edges are golden brown but the centers still look soft.

Step 8: Add Flaked Salt

Remove from the oven and immediately sprinkle each cookie with a pinch of flaked salt. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips

• Chill the dough: If your dough feels too soft, chill it for 30 minutes to prevent spreading.
• Unwrap caramels in advance: Makes assembly much faster.
• Use parchment paper: Helps prevent caramels from sticking and oozing too much.
• Undercook slightly: Cookies will continue baking on the hot pan after you remove them.

Variations

• Chocolate drizzle: Add a drizzle of melted dark chocolate on top after baking.
• Nutty twist: Fold in ½ cup chopped pecans or walnuts.
• Different candies: Replace caramels with mini peanut butter cups or Rolos.
• Gluten-free: Use a gluten-free flour blend and certified GF oats.

Pairings

• Drinks: A glass of cold milk, hot coffee, or spiced chai latte.
• Desserts: Serve alongside apple cider donut bread for a cozy fall dessert spread.
• Ice cream sandwich: Use two cookies with vanilla or caramel ice cream in the middle.

Storage

• Room temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Keeps well for up to a week.
• Freezer: Freeze baked cookies for 2 months, or freeze raw dough balls and bake straight from frozen (adding 2 extra minutes to bake time).

FAQs

1. Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be softer. Old-fashioned oats give a chewier bite.

2. Do I need to chill the dough?
It’s optional, but chilling helps control spreading.

3. Can I substitute homemade caramel?
Absolutely! Just cut into small cubes and chill before pressing into the dough.

4. Why are my cookies too flat?
Usually from overly soft butter or not enough flour. Try chilling the dough.

5. Can I make them smaller or larger?
Yes — just adjust the bake time. Smaller cookies bake in 8–9 minutes, larger ones in 13–14.

Nutrition Facts (per cookie, 18 servings)

Nutrient	Amount
Calories	190
Protein	2 g
Fat	8 g
Carbohydrates	28 g
Fiber	1 g
Sugar	16 g
Sodium	130 mg

Conclusion

These Caramel Toffee Oatmeal Cookies are chewy, sweet, and just the right amount of salty — everything you could want in a cookie. Perfect for cozy afternoons, holiday cookie exchanges, or just treating yourself, they’re sure to become a staple in your baking rotation.

If you loved this recipe, don’t forget to check out my Pumpkin Oatmeal Cookies for another seasonal twist. Bake a batch, share them with friends, and watch how quickly they disappear!