Brown Butter Caramel Oatmeal Cookies
These Brown Butter Caramel Oatmeal Cookies are a delightful twist on a classic! Chewy oats and gooey caramel create an irresistible treat.
Servings: 24 servings
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.