Chewy Caramel Chocolate Chip Oatmeal Cookies

 I don't know what's taken me so long to share this recipe, but these cookies are UNREAL. They're easily some of my favorite cookies I've ever made. The dough is completely unique and nothing beats chocolate and caramel in a cookie in my opinion.

These cookies do have to refrigerate for at least 4 hours and preferably overnight, which can be brutal, but there's nothing better than waking up to some cookie dough all ready to be baked.

These cookies are so addicting! They are extra big and each one is different based on how much caramel made it into each cookie. The sea salt is the perfect touch and I'd like to find someone who doesn't like them. Make them ASAP!

Chewy Caramel Chocolate Chip Oatmeal Cookies

Adapted from Butternut Bakery

Makes 20 large cookies

3/4 cup old fashioned oats

2 cups all-purpose flour

1/2 tsp. baking soda

1 tsp. salt

1/2 tsp. cinnamon

1 cup unsalted butter, melted

1 cup brown sugar

1/2 cup granulated sugar

1 Tbsp. vanilla extract

2 large eggs

2 cups semisweet chocolate chips

4.5 oz. Werther’s soft caramels, chopped in half

flaked sea salt for sprinkling

1. Pour oats into a food processor or blender and pulse 5-6 times until lightly ground.

2. Whisk together the oats, flour, baking soda, salt and cinnamon in a medium bowl. Set aside.

3. In a large bowl, whisk together the sugars and melted butter. Keep whisking until you get a smooth and silky consistency. Whisk in the vanilla and eggs.

4. With a spatula, fold in the dry ingredients until completely incorporated. Fold in the chocolate and caramel pieces until evenly distributed. 

5. Using a 2 oz. cookie scoop (or a 1/4 cup), scoop cookie dough into balls and place side-by-side onto a small lined cookie sheet or plate. Refrigerate for AT LEAST 4 hours, but preferably overnight.

6. When dough is ready, preheat the oven to 350 degrees F and bake 5 cookies at a time on a large baking sheet lined with parchment paper or a Silpat baking mat. Place the rest of the dough back in the fridge until ready to bake. 

7. Bake for 15-17 minutes. The edges should be a nice golden brown and the center still slightly doughy. If the caramel oozes out on the edges, gently push it back into the cookie while it’s still warm.

8. For a more gooey cookie, enjoy when they’re still warm. Otherwise, eat them at room temperature for a perfectly chewy cookie.