Caramel Toffee Oatmeal Cookies Recipe

Introduction

Caramel oatmeal cookies are a delightful treat combining chewy oats, sweet toffee bits, and a gooey caramel center. These cookies offer a perfect balance of textures and flavors that make them a favorite for any cookie lover.

Ingredients

• ½ cup butter (room temperature)
• ¾ cup dark brown sugar
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1¼ cups all-purpose flour
• 1¼ cups old-fashioned oats
• ½ cup toffee bits
• 14 caramels (soft)
• Flaked salt for topping

Instructions

1. Step 1: Place the butter, dark brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes.
2. Step 2: Add the egg and vanilla extract to the bowl. Mix until smooth, approximately 30 seconds.
3. Step 3: Slowly add the salt, baking powder, baking soda, and flour to the mixture. Mix carefully to avoid overmixing, stopping when some flour remnants remain around the bowl.
4. Step 4: Add the old-fashioned oats and mix on low speed until just incorporated. Gently fold in the toffee bits by hand.
5. Step 5: Preheat a cookie sheet. Using a 3-tablespoon scoop, portion the dough into balls. Roll each soft caramel into a ball and place it in the center of each cookie dough ball, taking care not to push it too far inside.
6. Step 6: Chill the cookie dough balls in the refrigerator for 2 to 24 hours to firm up.
7. Step 7: Preheat the oven to 365°F (185°C). Line two baking sheets with parchment paper and arrange 6 to 8 cookies per sheet. Lightly sprinkle flaked salt on top of each cookie.
8. Step 8: Bake for 10 to 12 minutes, or until the edges start to turn golden brown. Remove from the oven and add a little extra flaked salt on top before cooling.

Tips & Variations

• For extra chewiness, use old-fashioned oats instead of quick oats.
• Toffee bits can be substituted with chocolate chips or chopped nuts for a different flavor profile.
• Chilling the dough longer helps prevent spreading and keeps caramels centered.
• Use soft caramels for easier shaping; if firm, warm slightly to soften before rolling.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in a microwave for 10-15 seconds to soften the caramel before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to avoid the cookies becoming too salty.

What if I don’t have toffee bits?

You can substitute toffee bits with chocolate chips, chopped nuts, or even small pieces of caramel candy for a similar texture and sweetness.

Caramel Toffee Oatmeal Cookies Recipe

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★★★★★

4.8 from 96 reviews

• Author: Simon
• Total Time: 2 hours 27 minutes (including minimum 2 hours chilling)
• Yield: 14 cookies 1x

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Description

Delightfully chewy caramel oatmeal cookies featuring a buttery base, old-fashioned oats, and sweet toffee bits, encasing a gooey caramel center with a sprinkle of flaked sea salt on top for a perfect balance of sweet and salty flavors.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup butter (room temperature)
• 1 large egg (room temperature)
• 1 tsp vanilla extract

Dry Ingredients

• ¾ cups dark brown sugar
• ¼ cup granulated sugar
• 1¼ cups all-purpose flour
• 1¼ cups old-fashioned oats
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Add-ins and Topping

• ½ cup toffee bits
• 14 soft caramels
• Flaked sea salt for topping

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Instructions

1. Cream Butter and Sugars: Place the room temperature butter, dark brown sugar, and granulated sugar into a stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture becomes light and fluffy, approximately 3 to 4 minutes.
2. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture. Mix until smooth and well combined, about 30 seconds.
3. Combine Dry Ingredients: In a separate bowl, whisk together salt, baking powder, baking soda, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, mixing slowly to avoid over-mixing. Stop mixing when some flour remnants are still visible around the bowl.
4. Add Oats and Toffee Bits: Mix in the old-fashioned oats on low speed until just incorporated, then fold in the toffee bits gently by hand.
5. Prepare Cookie Dough with Caramels: Using a 3-tablespoon scoop, portion the dough into cookie balls. Take one soft caramel, roll it into a small ball, and place it gently in the center of each cookie dough ball, being careful not to push it too far in. Chill the cookie dough for 2 to 24 hours to allow the flavors to meld and dough to firm up.
6. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 365°F (185°C). Line two baking sheets with parchment paper and arrange 6 to 8 cookies per sheet, spaced apart. Lightly sprinkle flaked sea salt on top of each cookie.
7. Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown but the centers remain soft. After removing from the oven, top with a little extra flaked sea salt for added flavor contrast.

Notes

• Chilling the dough overnight enhances the flavor and helps prevent cookies from spreading too much during baking.
• Use soft caramels for easy rolling and melting inside the cookie center.
• Be careful not to overmix the dry ingredients to maintain a tender cookie texture.
• If you prefer a chewier cookie, slightly underbake by removing them from the oven when edges are set but centers are still soft.
• Store leftover cookies in an airtight container at room temperature for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: caramel oatmeal cookies, toffee cookies, chewy cookies, caramel stuffed cookies, homemade cookies