Salted Caramel Oatmeal Cookies
Large chewy cinnamon oatmeal cookies with a puddle of caramel and a hit of flakey sea salt.
Ingredients
- 1 c salted butter (2 sticks) softened
- 1 c light brown sugar packed
- 1/2 c granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 1 tbsp molasses
- 1 1/2 c flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 tsp cinnamon
- 3 c old fashioned oats
- 40 soft Werther's caramels
Instructions
- Cream together softened butter and sugars on medium speed until creamy. About 2 minutes.
- Add eggs, vanilla and molasses to the bowl and continue beating until everything is fully combined. Scrape the sides of the bowl with a spatula as needed.
- In a separate bowl combine flour, baking soda, salt and cinnamon.
- Slowly add the dry ingredients to the wet and beat on low until everything is incorporated. Scrape the sides of the bowl with a spatula as needed.
- Add oats one cup at a time and stop mixing as soon as the dough comes together. It will be very sticky.
- Refrigerate for 40 minutes.
- Preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Using a traditional size ice cream scoop, scoop cookie dough out and place on the sheet pans. If you don't have an ice cream scoop, measure out 3 tablespoons per cookie, form in a ball and place on the cookie sheets.
- Unwrap 40 Werther's sot caramels and press 2 in the center of each cookie.
- Bake in rounds with only one pan in the oven at a time on the middle rack for 13 minutes.
- Remove and immediately top each cookie with a sprinkle of flakey sea salt.
- Allow to cool and set for 30 minutes on the counter.
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