Caramel Toffee Oatmeal Cookies That Melt in Your Mouth
These chewy Caramel Oatmeal Cookies are packed with buttery oats, melty caramel centers, and crunchy toffee bits. Finished with a sprinkle of flaked salt, they’re the perfect balance of sweet and salty in every bite.
Ingredients
- ½ cup 113.5 g butter, room temperature
- ¾ cup 165 g dark brown sugar
- ¼ cup 50 g granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups 175 g all-purpose flour
- 1¼ cups 121.6 g old-fashioned oats
- ½ cup 70 g toffee bits
- 14 caramels
- Flaked salt for topping
Instructions
- Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter & sugars: In a large bowl, beat butter, dark brown sugar, and granulated sugar until light and fluffy.
- Add egg & vanilla: Mix in the egg and vanilla extract until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture.
- Fold in oats & toffee: Stir in old-fashioned oats and toffee bits until just combined.
- Shape dough: Scoop about 2 tablespoons of dough, press a caramel into the center, and roll dough around it to seal. Place on baking sheet.
- Bake: Bake for 10–12 minutes, until edges are golden but centers are still soft.
- Add finishing touch: Sprinkle warm cookies lightly with flaked salt.
- Cool & serve: Allow cookies to cool slightly before enjoying warm and gooey.
Notes
- Make sure caramels are fully covered with dough to prevent melting out during baking.
- For extra flavor, chill dough for 30 minutes before baking.
- Store cookies in an airtight container for up to 5 days, or freeze for up to 2 months.