Chewy Caramel Chocolate Chip Oatmeal Cookie Recipe

If you’re looking for the perfect cookie that’s soft, chewy, full of gooey caramel, rich chocolate, and hearty oats, then these Chewy Caramel Chocolate Chip Oatmeal Cookies will become your new favorite. This recipe brings together the best of both worlds: the comforting chewiness of oatmeal cookies and the indulgent sweetness of caramel and chocolate chips. Whether you’re baking for your family, a holiday treat, or just to satisfy your sweet tooth, this cookie recipe will impress everyone.

Ingredients

Here’s what you’ll need to make about 24–28 cookies (depending on size):

1 cup (230 g) unsalted butter, softened to room temperature
1 cup (200 g) packed brown sugar (light or dark, for deeper flavor)
½ cup (100 g) granulated sugar
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
1 ½ cups (190 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon (optional, but adds warmth)
½ teaspoon salt
3 cups (240 g) old-fashioned rolled oats
1 cup (170 g) semi-sweet chocolate chips (you can also use dark or milk)
1 cup (180 g) caramel bits or chopped soft caramels
Flaky sea salt for sprinkling on top (optional, for a sweet-salty contrast)

Step-by-Step Instructions

1. Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer (or stand mixer with paddle attachment) to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and creamy.
This step usually takes about 2–3 minutes and ensures your cookies bake up with the right texture.

2. Add the Wet Ingredients

Beat in the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract.
At this stage, the mixture should be smooth and glossy.

3. Mix the Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add this dry mixture into the wet ingredients, mixing on low speed until just combined. Do not overmix, as that can make the cookies tough.

4. Fold in the Oats, Chocolate, and Caramel

Stir in the rolled oats using a spatula or wooden spoon.
Gently fold in the chocolate chips and caramel bits until evenly distributed throughout the dough.

5. Chill the Dough (Optional but Recommended)

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 24 hours).
Chilling prevents spreading and gives you thicker, chewier cookies.

6. Preheat the Oven

Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats to prevent sticking.

7. Scoop the Dough

Using a medium cookie scoop (about 2 tablespoons of dough), portion the dough into balls and place them about 2 inches apart on the prepared baking sheet.
For extra gooey cookies, press a few extra chocolate chips or caramel pieces on top of each dough ball before baking.

8. Bake the Cookies

Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
The cookies will continue to firm up as they cool, so don’t overbake if you want them chewy.

9. Add Finishing Touches

As soon as the cookies come out of the oven, sprinkle a little flaky sea salt on top (if using). This enhances the caramel flavor beautifully.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Perfect Chewy Caramel Oatmeal Cookies

Use room-temperature butter and eggs – this ensures the dough mixes evenly.
Don’t skip chilling the dough – it keeps the cookies thick and chewy.
Rotate the baking sheet halfway – for even baking.
Use caramel bits instead of soft caramels – they melt better and don’t ooze out too much.
Add a pinch of sea salt – balances the sweetness and enhances flavor.

Variations

Nutty Twist: Add ½ cup chopped pecans or walnuts for crunch.
Dark Chocolate Lovers: Replace semi-sweet chocolate chips with dark chocolate chunks.
Salted Caramel Explosion: Drizzle baked cookies with melted caramel sauce and sprinkle with sea salt.
Gluten-Free Option: Use gluten-free oats and a 1:1 gluten-free flour blend.
Holiday Version: Mix in dried cranberries or white chocolate for a festive touch.

Storage and Freezing

At room temperature: Store cookies in an airtight container for up to 5 days.
In the fridge: Keeps fresh for up to 10 days.
Freezing baked cookies: Wrap cookies individually and freeze for up to 3 months. Just thaw at room temperature before enjoying.
Freezing cookie dough: Scoop dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time.

Why You’ll Love These Cookies

These cookies are:
Chewy in the center with crisp edges
Loaded with chocolate chips and gooey caramel
Easy to make with simple pantry ingredients
Perfect for lunchboxes, bake sales, holidays, or a midnight snack

Conclusion: If you love chocolate chip cookies but want to take them to the next level, these Chewy Caramel Chocolate Chip Oatmeal Cookies are the answer. With their rich flavors and irresistible texture, they’re guaranteed to disappear fast from the cookie jar!