Brown Butter Caramel Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, combining the nutty depth of brown butter with the sweet, gooey goodness of caramel. Each bite is a perfect balance of chewy oats, rich caramel, and a hint of cinnamon, making them an irresistible treat for any occasion. Whether you’re enjoying them with a cup of tea or sharing them at a gathering, these cookies are sure to impress. Let’s dive into the details of this scrumptious recipe!
Why This Recipe is a Keeper
There are countless cookie recipes out there, but this one stands out for a few reasons. First, the brown butter adds a luscious depth of flavor that elevates the humble oatmeal cookie. Second, the inclusion of soft caramel pieces creates a delightful surprise in every bite. Finally, the combination of oats and a touch of cinnamon makes these cookies both comforting and satisfying. Perfect for any season, these cookies are a true crowd-pleaser!
What Goes In
To whip up these delicious cookies, you’ll need the following ingredients:
- 1 cup unsalted butter, cut into tablespoon pieces
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/4 cups old-fashioned rolled oats
- 20 soft caramels, I use Werther’s Original
- Flaky sea salt, for sprinkling
Gear Up: What to Grab
Before you start baking, make sure you have the following tools and equipment:
- Mixing bowls – for combining ingredients.
- Whisk – to mix the dry ingredients.
- Wooden spoon or spatula – for mixing the dough.
- Baking sheet – lined with parchment paper for easy cleanup.
- Cookie scoop – for uniform cookie sizes.
- Cooling rack – to allow cookies to cool properly.
Make Brown Butter Caramel Oatmeal Cookies: A Simple Method
Now, let’s get to the fun part! Here’s how to make your Brown Butter Caramel Oatmeal Cookies step-by-step.
Step 1: Brown the Butter
Begin by placing the unsalted butter in a saucepan over medium heat. Allow it to melt, stirring occasionally. Watch closely as it starts to bubble and foam. Once it turns a golden brown and emits a nutty aroma, remove it from heat and let it cool slightly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, sea salt, and ground cinnamon. Set aside.
Step 3: Combine Sugars and Eggs
In a large mixing bowl, combine the brown sugar and granulated sugar with the browned butter. Mix until well combined. Add the eggs one at a time, followed by the vanilla extract, stirring until smooth.
Step 4: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
Step 5: Add Oats and Caramels
Fold in the old-fashioned rolled oats and chopped soft caramels, ensuring they are evenly distributed throughout the dough.
Step 6: Chill the Dough
For the best texture, cover the dough and chill it in the refrigerator for at least 30 minutes. This helps the flavors meld together and prevents the cookies from spreading too much.
Step 7: Preheat Oven
While the dough chills, preheat your oven to 350°F (175°C) and prepare your baking sheets lined with parchment paper.
Step 8: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
Step 9: Bake to Perfection
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. They will continue to firm up as they cool.
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy them warm or store them for later!
Spring–Summer–Fall–Winter Ideas
These Brown Butter Caramel Oatmeal Cookies are versatile and can be adapted for any season. Here are some ideas to customize them:
- Add chopped nuts such as walnuts or pecans for extra crunch.
- Incorporate dried fruits like cranberries or raisins for a fruity twist.
- Swap out the caramels for chocolate chips for a classic flavor combination.
- For a festive touch, add a sprinkle of pumpkin spice during the fall.
Pro Tips & Notes
- Make sure to watch the butter closely while browning, as it can go from perfect to burnt very quickly.
- For a chewier cookie, reduce the baking time slightly.
- Feel free to experiment with different types of sugar; using coconut sugar can add a unique flavor.
- These cookies can also be frozen; just scoop the dough onto a baking sheet, freeze, and then transfer to a freezer bag for later baking.
Keep-It-Fresh Plan
To keep your Brown Butter Caramel Oatmeal Cookies fresh:
- Store them in an airtight container at room temperature for up to a week.
- If you want to keep them longer, freeze the cookies in a single layer, then transfer to a freezer bag. They can last up to three months.
- To enjoy them warm, simply reheat in the oven for a few minutes.
Troubleshooting Q&A
Why are my cookies too flat?
If your cookies spread too much, it may be due to not chilling the dough long enough or using too much butter. Make sure to chill the dough for at least 30 minutes before baking.
How do I prevent my cookies from being too dry?
Overbaking can lead to dry cookies. Keep a close eye on them during the last few minutes of baking and remove them when they are just set.
Can I use quick oats instead of rolled oats?
While you can use quick oats, the texture will be different. Rolled oats provide a heartier chew that complements the caramel well.
What if I don’t have brown sugar?
You can make a substitute by mixing granulated sugar with a little molasses. Use 1 cup of granulated sugar mixed with 1 tablespoon of molasses to replace 1 cup of brown sugar.
Desserts to Finish
If you’re looking for more delicious desserts to try, consider these options:
Before You Go
These Brown Butter Caramel Oatmeal Cookies are more than just a treat; they’re a delightful experience that combines rich flavors and satisfying textures. Whether you keep them for yourself or share them with friends and family, they’re bound to bring smiles and satisfaction. So go ahead, whip up a batch, and enjoy the sweet, buttery goodness that is sure to warm your heart and fill your home with the delightful aroma of freshly baked cookies. Happy baking!
Brown Butter Caramel Oatmeal Cookies
Ingredients
- 1 cup unsalted butter cut into tablespoon pieces
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/4 cups old-fashioned rolled oats
- 20 soft caramels I use Werther's Original
- Flaky sea salt for sprinkling
Instructions
- Begin by placing the unsalted butter in a saucepan over medium heat. Allow it to melt, stirring occasionally. Watch closely as it starts to bubble and foam. Once it turns a golden brown and emits a nutty aroma, remove it from heat and let it cool slightly.
- In a medium bowl, whisk together the all-purpose flour, baking soda, sea salt, and ground cinnamon. Set aside.
- In a large mixing bowl, combine the brown sugar and granulated sugar with the browned butter. Mix until well combined. Add the eggs one at a time, followed by the vanilla extract, stirring until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
- Fold in the old-fashioned rolled oats and chopped soft caramels, ensuring they are evenly distributed throughout the dough.
- For the best texture, cover the dough and chill it in the refrigerator for at least 30 minutes. This helps the flavors meld together and prevents the cookies from spreading too much.
- While the dough chills, preheat your oven to 350°F (175°C) and prepare your baking sheets lined with parchment paper.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. They will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy them warm or store them for later!
Equipment
- Mixing Bowls
- Whisk
- Wooden Spoon or Spatula
- Baking Sheet
- Cookie Scoop
- Cooling rack
Notes
- Make sure to watch the butter closely while browning, as it can go from perfect to burnt very quickly.
- For a chewier cookie, reduce the baking time slightly.
- Feel free to experiment with different types of sugar; using coconut sugar can add a unique flavor.
