Caramel Chip Oatmeal Cookies. Form tablespoon sized balls with dough onto a silicone baking mat or parchment paper lined baking sheet. Consider making these delicious Salted Caramel Oatmeal Cookies! They turn out soft with a yummy chewy texture and would be great if you're.

Stir the dough only enough to incorporate the ingredients. Don't over stir your cookie dough as this can cause tough cookies. This post may contain affiliate links. You can have Caramel Chip Oatmeal Cookies using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Caramel Chip Oatmeal Cookies

You need 1 3/4 cups of all purpose flour.
Prepare 1 1/4 tsp. of baking soda.
It's 1/2 tsp. of salt.
You need 1 tsp. of ground cinnamon.
Prepare 1 cup of unsalted butter, softened to room temperature.
It's 1/2 cup of granulated sugar.
It's 3/4 cup of brown sugar.
You need 2 of large eggs, at room temperature.
You need 2 tsp. of vanilla extract.
You need 3 cups of quick cooking oats.
It's 1 1/4 cup of salted caramel baking chips.

One of my favorite cookies are my Mom's Oatmeal Scotchies! I love the chewy, soft texture of oatmeal cookies. I thought the only way to make them. Oatmeal Chocolate Chip Cookies are soft, chewy, and thick oatmeal cookie recipe that is a buttery and delicious and stays soft for days!

Caramel Chip Oatmeal Cookies instructions

Whisk together the flour, baking soda, salt and cinnamon together until combined and set it aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed for about 1 minute, until creamy and smooth. Then beat in both sugars until the mixture is fluffy. Beat in the eggs and vanilla next, scraping down the sides of the bowl as needed..
Add the dry ingredients to the wet and beat on low speed until just combined, then gradually add in the oats. Lastly, once all the oats are incorporated, beat in the caramel chips until everything is combined. Cover the dough and chill in the fridge for at least 30 minutes..
Once the dough has finished chilling, remove it from the fridge and preheat the oven to 350°F. Line a couple large baking trays with parchment paper or silicone baking mats. Roll the dough into large balls (about 2 tbsp. of dough per ball) and arrange about 3" apart on the baking trays. Bake for 8-10 minutes, or until the edges are just beginning to brown. The centers will still look very soft and underbaked..
Let the cookies cool on the trays for 10 minutes, before transferring them to a wire rack to cool completely. Store them in an airtight container for up to 1 week..

I use Quick Oats in this oatmeal cookie recipe. I love the quick oats because it makes the texture more uniform. You can absolutely use rolled (old fashioned) oats if. And I bet these Healthy Caramel Chocolate Chip Oatmeal Cookies easily would've satisfied our sweet tooth moment! Which is pure cookie heaven in my book! ??