There’s something magical about baking on a crisp autumn afternoon or a cozy winter evening—the kind of day that practically begs for something warm and comforting from the oven. Maybe it’s the flicker of candlelight, the cozy hum of a favorite playlist, or the kids helping stir the dough with messy fingers and beaming smiles. Salted Caramel Oatmeal Cookies are the perfect companion to these nostalgic moments.

With the hearty chewiness of oats and the rich decadence of gooey caramel, finished with a touch of flaky sea salt, these cookies strike the ideal balance of sweet and salty. This recipe was inspired by a family baking tradition that always brought everyone into the kitchen around the holidays. We’d bake big batches of oatmeal cookies, but it wasn’t until a caramel drizzle mishap one year that we discovered just how addictive salted caramel and oats could be together.

Now, these cookies have become a year-round favorite—and they might just become yours, too.

Why You’ll Love These Salted Caramel Oatmeal Cookies

Whether you’re a seasoned home baker or someone just starting their cookie journey, this recipe is a must-try. Here’s why these cookies deserve a place in your recipe box:

Perfect Texture: Soft and chewy centers with lightly crisped edges—thanks to the balance of brown sugar and oats.
Decadent Flavor: The richness of caramel pairs beautifully with the wholesome heartiness of oats.
Sweet and Salty Combo: A light sprinkling of sea salt after baking transforms these cookies from good to unforgettable.
Crowd-Pleaser: Ideal for parties, potlucks, or gifting during the holidays.

If you’re searching for a cookie recipe that feels like a hug in dessert form, you’re in the right place.

Ingredients You’ll Need

Every great cookie begins with quality ingredients. Here’s what you’ll need to make your batch of Salted Caramel Oatmeal Cookies:

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup caramel bits or chopped soft caramel candies
Sea salt, for sprinkling

📝 Pro Tip: Use high-quality caramel bits or soft caramels like Werther’s, cut into small pieces. Avoid hard caramels—they don’t melt as nicely.

Step-by-Step Instructions for Cookie Perfection

Let’s walk through the process step by step to make sure your cookies come out perfectly every time.

1. Preheat and Prepare

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to cream together:

1 cup softened butter
1 cup packed brown sugar
1/2 cup granulated sugar

Mix on medium-high speed until the mixture is light, fluffy, and pale in color—this usually takes about 2–3 minutes.

3. Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.

2 large eggs
1 tsp vanilla extract

4. Mix Dry Ingredients Separately

In a second bowl, whisk together:

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Gradually add the dry mixture into the wet ingredients, mixing until just combined. Avoid over-mixing, as it can lead to tough cookies.

5. Add Oats and Caramel

Fold in:

3 cups old-fashioned oats
1 cup caramel bits or chopped caramels

You’ll notice the dough becomes thick and textured—that’s exactly what you want.

6. Scoop and Space

Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. For more uniform cookies, use a cookie scoop.

7. Bake to Golden Perfection

Bake in your preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft.

8. Add Sea Salt Immediately

As soon as you pull the cookies out of the oven, sprinkle a pinch of sea salt on each one while they’re still warm. This helps the salt stick and balances the caramel’s sweetness.

9. Cool and Enjoy

Let the cookies sit on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely.

Helpful Baking Tips

Want to take your cookie game to the next level? Keep these tips in mind:

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better mixing and texture.
Don’t Overbake: Cookies continue to cook slightly after being removed from the oven. For chewy centers, pull them out when they still look a bit soft in the middle.
Caramel Control: If you find the caramel bits melt out too much, try lightly chilling the dough before baking.
Sea Salt Flakes: Use flaky sea salt (like Maldon) for the best texture and flavor contrast. Regular table salt won’t have the same impact.

Variations to Try

These cookies are incredibly versatile. Here are a few delicious ways to switch things up:

Add Chocolate Chips: A handful of dark chocolate chips pairs beautifully with the caramel.
Make Them Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Use Coconut: Add 1/2 cup of shredded coconut for a toasty twist.
Add Nuts: Chopped pecans or walnuts bring a nutty crunch that complements the chewy oats and gooey caramel.

Storing and Freezing Tips

Storage:

Once cooled, store cookies in an airtight container at room temperature for up to 5 days. You can also add a slice of bread to the container to keep them soft longer.

Freezing Cookie Dough:

Want fresh cookies on demand? Freeze the dough!

Scoop cookie dough onto a baking sheet (no need to leave space).
Freeze until solid, then transfer to a zip-top freezer bag.
Bake from frozen—just add an extra 1–2 minutes to the baking time.

Freezing Baked Cookies:

Let them cool completely, then wrap them individually and place in a freezer-safe container. They’ll stay fresh for up to 2 months.

Perfect Pairings: What to Serve with These Cookies

These Salted Caramel Oatmeal Cookies are indulgent on their own, but pair them with the right drink or dish, and you’ve got a full-on cozy experience.

With Milk: A cold glass of milk brings out the caramel richness.
With Coffee or Lattes: Try a caramel latte or vanilla bean coffee.
With Ice Cream: Sandwich two cookies with vanilla bean ice cream for an unforgettable dessert.

Salted Caramel Oatmeal Cookies FAQ

Can I use quick oats instead of old-fashioned oats?

You can, but the texture will be softer and less chewy. Old-fashioned oats are best for structure.

What’s the best way to chop soft caramels?

Lightly spray your knife with non-stick spray or warm it slightly. This keeps the caramels from sticking.

Can I make these cookies dairy-free?

Yes! Use a dairy-free butter substitute and dairy-free caramel alternatives.

Why did my cookies spread too much?

This could be due to overly soft butter or warm dough. Try chilling the dough for 20–30 minutes before baking.