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Salted Caramel Oatmeal Cookies

Salted Caramel Oatmeal Cookies are perfectly soft, chewy and delicious! A super easy, one bowl recipe that is perfectly spiced with just a touch of cinnamon, loaded with chewy caramel bits and finished with flake sea salt.

I can’t seem to get enough salted caramel desserts, how about you? These Salted Caramel Cookie Bars are one of my favorites and recently these Caramel White Chocolate Macadamia Nut Bars have earned a permanent spot on my favorite desserts rotation.

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Salted Caramel Oatmeal Cookies on a galvanized platter- close up view


Salted Caramel Oatmeal Cookies with text overlay banner

Ingredients for Salted Caramel Oatmeal Cookies:

Ingredients with text labels for Caramel Oatmeal Cookies

  • Butter
  • Eggs
  • Vanilla
  • Brown sugar
  • Sugar
  • All purpose flour
  • Cinnamon
  • Kosher salt
  • Baking soda
  • Old fashioned oats
  • Caramel bits
  • Sea Salt Flakes

What are Caramel Bits?

If you haven’t tried caramel bits before, they are usually found on the baking isle, near the chocolate chips. They are just like the wrapped caramels used for making caramel apples, just easier to bake with. They stay chewy and delicious in these cookies when baked. If you can’t find them, the caramel squares will also work, just chop into small pieces. 

How to Make Salted Caramel Oatmeal Cookies:

Sugar, butter sticks and brown sugar in a mixing bowl

  • Add softened butter to a mixing bowl with brown sugar and sugar and mix until combined. 

Adding 2 eggs and vanilla to cookie batter in a bowl

  • Mix in eggs and vanilla. 

Adding old fashioned oats, baking soda and cinnamon to cookie batter in a bowl


  • Next, add flour, oats, cinnamon, salt, and baking soda and combine.

Caramel bits added to bowl of cookie dough

  • Mix in caramel bits until thoroughly combined. 

Cookie dough balls on white parchment paper lined baking sheet -overhead view

  • Use a medium size cookie scoop and place about 2 inches apart on a parchment lined (or use a Silpat) baking sheet. I recommend using the lined baking sheets over greased because the caramel bits tend to want to stick to the pan. 

Baked oatmeal cookies on a white parchment lined baking sheet

  • Bake for 12 minutes or just until cookies are set and edges begin to brown. 
  • Remove from oven. Sprinkle with sea salt flakes and cool on the cookie sheet about 3- 5 minutes. 

wire racks filled with oatmeal cookies

  • Move to a wire rack to cool. 
  • Store in an airtight container up to 5 days, but seriously there is no way they will still be in the cookie jar past day 2!

Platter of oatmeal cookies, with milk and wire rack of cookies in background

My Favorite Cookies

My favorite, tried and true cookie recipes. These are the cookies that I fill my cookie jar with, week after week!

Platter of oatmeal cookies on a galvanized platter

These are hands down the best oatmeal cookies I’ve ever made. They make a pretty large batch, which is a good thing because they are impossible to resist. If you love all things caramel, add this recipe to your baking list and print them out to add to your holiday baking plans.

Salted Caramel Oatmeal Cookies with flecks of sea salt flakes on top
Print Recipe
4.56 from 25 votes

Salted Caramel Oatmeal Cookies

Chewy and delicious oatmeal cookies filled with caramel bits and topped with sea salt flakes. One of the best oatmeal cookie recipes, ever! Easy enough for any day of the week and delicious enough to bake and share for the holidays!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Cookies
Cuisine: American
Keyword: caramel oatmeal cookies, chewy oatmeal cookies, oatmeal cookies, salted caramel cookies
Servings: 42 cookies
Calories: 245kcal
Author: Milisa


  • 1 cup butter softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 1/2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3 cups old fashioned oats
  • 11 oz package Caramel bits
  • 1 teaspoon sea salt flakes


  • Preheat oven to 350°.
  • Cream butter with brown sugar and sugar with a mixer at medium speed.
  • Add eggs and vanilla, beat until combined.
  • Next, add flour, oats, cinnamon, baking soda and kosher salt, mixing until well combined, about 2 minutes.
  • Mix in caramel bits.
  • Use a medium cookie scoop and place 2 inches apart on lined baking sheets (parchment of Silpat).
  • Bake for 12 minutes or until cookies just start to brown on the edges.
  • Remove from oven and sprinkle each cookie with a pinch of sea salt flakes.
  • Cool on the baking sheet for about 3- 5 minutes and then move to a wire rack to finish cooling.
  • Store in an airtight container up to 5 days.


Wrapped caramels can be substituted for caramel bits. Unwrap and cut into small pieces before mixing into dough.


Serving: 1g | Calories: 245kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 392mg | Fiber: 1g | Sugar: 22g

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