Name: Chewy Salted Caramel Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 36 cookies
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 tsp Baking Powder; 1 tsp Baking Soda; 1 cup Unsalted Butter, room temperature; 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 Caramel Bits; Flaky Sea Salt, optional

These Oatmeal Chocolate Chip Salted Caramel Cookies are soft and chewy in the center, loaded with old-fashioned oats, semi-sweet chocolate chips, and caramel bits. The edges turn a light golden brown and crisp, and flaky sea salt goes on top. They are the perfect mix of sweet and salty!

Stack of three oatmeal chocolate chip salted caramel cookies on a parchment paper lined baking sheet.

What You Will Need

Here is what you need to make these oatmeal chocolate chip cookies. The items in the bulleted list are the key ingredients, and each one gets a bit more explanation.

Ingredients in various size bowls labeled as light brown sugar, baking powder, baking soda, granulated sugar, caramel bits, vanilla extract, eggs, all purpose flour, semi sweet chocolate chips, rolled oats, flaky sea salt, and unsalted butter on a white marbled background.

All-Purpose Flour. You can replace half of the all-purpose flour with almond flour, or use almond flour alone. Using all almond flour will make your cookies spread quite a bit. Just so you know!
Unsalted Butter. Room-temperature butter works best. If you are not planning to use flaky sea salt, salted butter can stand in for it.
Old-Fashioned Rolled Oats. Rolled oats give the cookies a pleasantly chewy texture. Quick oats taste about the same, but they can turn out mushier because they bake or cook faster.
Semi-Sweet Chocolate Chips. You can also use semi-sweet chocolate bars chopped into small pieces.
Caramel Bits. I picked up Kraft's brand at Walmart. To me, they look a lot like chickpeas.
Malden Flaky Sea Salt. This one is optional, but I strongly suggest it. It adds a little salt that balances the sweetness of these oatmeal chocolate caramel cookies.

For quantities and instructions, please see the recipe card below.

Half eaten oatmeal chocolate chip salted caramel cookie resting on top of another oatmeal cookie on a white parchment paper background.

How to Make the Recipe

Here is a quick overview of how to make this easy oatmeal chocolate chip salted caramel cookie recipe. For the complete printable recipe, in US customary or metric measurements, see the recipe card below.

Whisked all purpose flour, baking powder, and baking soda in a glass mixing bowl on a white and grey marbled background.

Step 1. Whisk the dry ingredients together. That means the all-purpose flour, baking powder, and baking soda.

Wet ingredients blended together in a glass mixing bowl with egg yolks and vanilla extract on top.

Step 2. Mix the wet ingredients. Begin with the unsalted butter, granulated sugar, and light brown sugar. Add the egg, egg yolk, and vanilla extract, then blend.

Rolled oats added to the top of oatmeal cookie dough mixture in a glass mixing bowl on a white grey marbled background.

Step 3. Combine the whisked dry ingredients with the wet ingredients. Once everything is well blended, stir in the old-fashioned oats.

Chocolate chips and caramel bits stirred into oatmeal chocolate chip salted caramel cookie dough in a large glass mixing bowl.

Step 4. Fold in the chocolate chips and caramel bits. Skip the mixer for this part. The dough gets quite thick and can make a mixer bounce around.

Scoops of oatmeal chocolate chip salted caramel cookie dough topped with flaky sea salt on a white parchment paper lined cookie sheet.

Step 5. Scoop, arrange on the baking sheet, then bake! Bake for 12-14 minutes at 350ºF. Remember to sprinkle the tops with flaky sea salt!

Oatmeal chocolate chip salted caramel cookies cooling on a stainless steel cooling rack on a white grey marbled background.

Step 6. Cool, then enjoy. These cookies stay very soft when fresh, so let them cool nearly all the way before you eat them.

Storage

Store the cookies in an airtight container with a slice of bread. The bread keeps them from drying out and turning crumbly.

Oatmeal chocolate chip salted caramel cookies topped with flaky sea salt on a parchment paper lined baking sheet.

Recipe FAQs

Old-fashioned oats vs. quick oats—which one is better for oatmeal cookies?

I used old-fashioned oats from Quaker Oats, which give these oatmeal cookies a pleasant chew. Quick oats taste the same, but the cookies may come out mushier since they bake or cook faster. I have always gone with old-fashioned oats for oatmeal cookies myself, though in the end it comes down to personal preference.

What size cookie scoop should I use?

Any size cookie scoop will work for these oatmeal chocolate chip cookies. I have used a 1 1/2-tablespoon, a 2-tablespoon, and a 3-tablespoon scoop.

How much space should I allow between the cookies?

I recommend leaving 2-3 inches between each cookie. Any flour substitution, such as almond flour, will make the cookies spread, so a little extra room helps.

How do you get the cookies so round?

A round cookie cutter! I use this stainless steel set from Ateco for every cookie size. It is also handy when you don't have a donut cutter for making homemade doughnuts.

If you tried these Oatmeal Chocolate Chip Salted Caramel Cookies or any other recipe on my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!