Description
Chocolate caramel oatmeal cookies have soft centers and crispy edges loaded with chewy oatmeal, melty chocolate, and rich caramel.
Ingredients
- 1 cup salted butter (dairy free or regular)
- 1 cup brown sugar
- 1/3 cup white sugar
- 2 eggs (or substitute applesauce or mashed banana)
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 3 cups rolled oats
- 1/2 cup shredded coconut
- 1/3 cup chocolate chips
- 1–2 chocolate bars, broken into chunks
- About 24 caramel candies, unwrapped
Instructions
1. Cream together the softened butter, brown sugar, and white sugar until light and fluffy, about 1-2 minutes on low speed.
2. Add the vanilla and eggs one at a time, mixing until just combined after each addition.
3. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the rolled oats, shredded coconut, and chocolate chips with a spatula. Chill the dough in the refrigerator for 1-2 hours.
6. Preheat the oven to 350°F (175°C).
7. Use an ice cream scoop to portion large cookie dough balls onto a parchment-lined baking sheet. Press chocolate chunks and caramel candies into the tops of each cookie.
8. Bake for 12-14 minutes, until the edges are golden but the centers still appear slightly underbaked. Let the cookies finish setting on the baking sheet before transferring to a wire rack.
9. Serve warm and enjoy with a glass of milk.
Notes
For extra gooey cookies, add additional caramel pieces on top before baking.
Store in an airtight container for up to 4 days.
The dough can be frozen for future baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 430
- Sugar: 28g
- Sodium: 230mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg