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Caramel Oatmeal Cookies with Caramel Chips and Nuts Recipe

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★★★★★

4.8 from 90 reviews

Delight in these Caramel Oatmeal Cookies that blend the chewiness of oats with sweet caramel chips and warm spices. Perfectly baked to golden edges with soft centers, these cookies are enhanced with a homemade caramel drizzle and optional nutty crunch, making them a truly irresistible treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 cups rolled oats (old-fashioned or quick-cooking)
  • 1 cup caramel chips
  • ½ cup chopped pecans or walnuts (optional)

Butterscotch Caramel Sauce (optional)

  • Butter, brown sugar, heavy cream (quantities per your favorite caramel sauce recipe)

Finishing Touches

  • Flaked sea salt for sprinkling (optional)

Instructions

  1. Prepare caramel sauce: Make your favorite caramel sauce using butter, brown sugar, and heavy cream. Allow it to cool completely before use.
  2. Apply caramel: Once cooled, drizzle the caramel sauce over the baked cookies or fold small dollops of it into the cookie dough before baking for pockets of caramel.
  3. Preheat oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
  4. Cream butter and sugars: Using an electric mixer, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy, ensuring a tender cookie texture.
  5. Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each, then stir in pure vanilla extract for enhanced flavor.
  6. Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening and spices.
  7. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can toughen the cookies.
  8. Add oats and caramel chips: Stir in the rolled oats and caramel chips. If desired, gently fold in chopped nuts for extra texture and flavor.
  9. Shape cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
  10. Bake cookies: Bake for 10–12 minutes until the edges turn golden brown while the centers remain slightly soft, keeping a close eye as oven temperatures vary.
  11. Cool cookies: Remove from the oven and let cookies cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely.
  12. Optional finishing: Once cooled, sprinkle the cookies with flaked sea salt to balance the sweetness and add a delicate crunch.

Notes

  • Using parchment paper or silicone mats prevents cookies from sticking and promotes even baking.
  • Do not overmix the dough after adding flour to keep the cookies tender and soft.
  • Feel free to substitute walnuts for pecans or omit nuts entirely for a nut-free option.
  • The caramel drizzle adds extra indulgence but can be skipped if preferred.
  • Monitor baking closely since oven temperatures vary; edges should be golden with slightly soft centers for the perfect texture.
  • For chewier cookies, slightly underbake and allow cookies to cool on the baking sheet.

Keywords: Caramel, Oatmeal Cookies, Baking, Sweet Cookies, Homemade Cookies, Dessert Recipe, Caramel Chips

Find it online: https://cookwithyana.com/caramel-oatmeal-cookies-with-caramel-chips-and-nuts-recipe/