Salted Caramel Oatmeal Cookies

Old-Fashioned oatmeal cookies with caramel chips and flakes of sea salt.
Salted Caramel Oatmeal Cookies

Salted Caramel Oatmeal Cookies

By Sue Lau | Palatable Pastime

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Welcome back to Christmas Cookies Week! Today I am sharing my recipe for Salted Caramel Oatmeal Cookies, which take one of my traditional favorite cookies: oatmeal raisin, and give it a festive twist by changing the add-ins to caramel with a pinch of sea salt.

The resulting taste is very caramel, with all the chewiness you’d expect in an oatmeal cookie.  The little bit of sea salt really brings out the caramel tones.

Make sure you scroll down below to see the other offerings of recipes from the blogging group, and check back each  day for even more recipes to browse.
Salted Caramel Oatmeal Cookies
Join me tomorrow- I’ll be sharing an adaptation of Francois Payard’s Cranberry Christmas Balls from his cookbook Payard Cookies. Thursday will bring my version of Candied Ginger Shortbread Cookies. And I wind down the week on Friday with my recipe for Black Forest Brownies, which are terrifically easy. Also, be sure to join in other blogs on Saturday for the last day, although I won’t be posting then. You can search the recipes with the hashtag #ChristmasCookies on social media.
Salted Caramel Oatmeal Cookies

Salted Caramel Oatmeal Cookies

  • Servings: 72
  • Difficulty: easy
  • Print

Salted Caramel Oatmeal Cookies
Yield: 6 dozen cookies


  • 1 cup unsalted butter,  softened
  • 1-1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups old-fashioned oats
  • 1 cup oat flour
  • 1 cup all-purpose flour
  • 2  cups Ghiradelli caramel chips
  • 1 cup sliced almonds
  • flaked sea salt (as needed)


  1. Preheat oven to 350°F.
  2. Cream together the butter and sugars until smooth, then  stir in the vanilla and eggs.
  3. Add the baking soda, baking powder, salt, oats, oat flour and all-purpose flour, mixing well.
  4. Stir in the caramel chips and almonds.
  5. Use a cookie scoop to drop on parchment lined cookie sheets.
  6. Sprinkle with a pinch of flaked salt.
  7. Bake for 14-16 minutes or until golden.
  8. Cool on pan five minutes, then finish cooling on a wire rack.

From the kitchen of

Salted Caramel Oatmeal Cookies
Christmas Cookies Week 2017

Christmas Cookies Week

Join us each day this week for delicious cookie recipes!

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