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These delightful cookies are the ultimate blend of sweet and salty perfection. They are packed with melty chocolate chips and sweet pockets of gooey caramel. A sprinkle of sea salt on top adds a delightful contrast, elevating the sweetness with a hint of savory. Each bite combines rich flavors and textures—crispy on the edges, soft in the center, and bursting with caramel goodness. They’re perfect for a treat that feels indulgent yet comforting, ideal for any cookie lover!
They are so, so good my friends. If you are a cookie lover…
…like I am, please make them at your earliest convenience!
The chocolate chips and little caramel pieces are the perfect combination.
Hope you get a chance to try them!
Ingredients
- 1/2 C butter, softened
- 1/2 C sugar
- 1/2 C brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 C all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/2 C old fashioned oats
- 1/2 C caramel pieces, plus a bit more for pressing into the cookies after baking
- 1 C semi sweet chocolate chips, plus a bit more for pressing into the cookies after baking
- flaky salt, or rock salt
Instructions
- Preheat your oven to 350 degrees.
- Place the softened butter in a large mixing bowl, or your stand mixer. Beat until smooth.
- Add the sugars and beat for an additional 2 minutes.
- Add the egg and beat for another 2 minutes, or until light and fluffy. Beating these ingredients together this long really enhances the chewiness of the cookie.
- Add the vanilla and beat just until combined.
- In a separate bowl toss together the flour, baking soda, baking powder, salt, cinnamon and oats. Add to the mixer and mix until combined.
- Add the caramel pieces and chocolate chips. Mix until combined.
- Spray your cookie sheets with cooking spray (or line them with parchment paper) and scoop the dough onto the sheets. They do well in a 3 inch size (medium), or a 2 inch size (small), depending on your preference. I like to roll them into balls once I've scooped them onto the sheets. If you are forming medium sized cookies, just bake 9 to a pan. For smaller cookies, bake 12 to a pan.
- Bake in the oven until the tops have cracked (usually about 8-9 minutes for small cookies and 9-10 minutes for medium sized cookies).
- Remove the pan from the oven and press a few more chocolate chips and caramel pieces into each cookie. Sprinkle with a bit of flaky salt, or rock salt.
- Leave the cookies on the pan to allow them time to continue cooking for several minutes.
Enjoy!
Recipe from Jamie Cooks It Up!
I like to use shortening instead of butter in most of my cookies because they turn out softer – have you tried using shortening?
I love this recipe for all the “chip” cookies I make.
Jane,
I’m so happy to hear it! Thanks for letting me know.
All the best,
~Jamie