Salted Caramel Oatmeal Chocolate Chip Cookies

You guys... these are the BEST cookies! Salty and Sweet seems to be my theme this week, but you are going to love these. They have a bit of crunch around the edges, yet are still chewy in the center- and the oatmeal gives a nice added texture. Super easy to make too! I used Werthers Soft Caramels but any soft kind of caramel will be great for this recipe. Yields about 12-18 cookies ( I like to make these a bit bigger so theres more room for the Salted Caramel!)

Ingredients:

1 1/2 Cups All Purpose Flour

1 1/4 Cups Quick Oats

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

3/4 Cups Butter (1 and 1/2 Sticks); softened

1/2 Cup Brown Sugar

1/2 Cup Sugar

2 tsp. Vanilla Extract

1 Egg

1 1/2 Cups Chocolate Chips (Plus a few more to top)

1 Cup Caramels; Unwrapped and cut into small 1/2" chunks

Finishing Salt; Flaked Sea Salt

1. Preheat oven to 350 degrees.

2. In a large bowl, mix together the dry ingredients; Flour, Oats, Salt, Baking Powder & Baking Soda.

3. In a standing mixer, cream together the sugar, brown sugar and butter until pale in color.

4. Next add the Egg and Vanilla to the mixer until well combined.

5. Slowly add the dry ingredients to the wet ingredients in the mixer until just combined.

6. Remove the mixing bowl and fold in the Chocolate Chips with a rubber spatula.

7. Form 1.5-2" Dough Balls and place at least 2-3" inches apart on a lined cookie sheet.

8. Place 3-4 small pieces of Caramel on top of each dough ball pushing down slightly.

9. Bake for about 15 minutes or until the caramel is melted and the cookie is starting to brown along the edges. Its okay if the center is not completely cooked through, thats what will make them chewy on the center and crisp on the outside once they begin to cool.

10. Remove the cookies from the oven and add a few more chocolate chips to each one immediately and sprinkle with finishing salt.

11. Transfer to wire cooling rack.

12. Enjoy!

Be sure to use hashtag #saltsandseasons and share your pictures on my social media pages. Comment below with your feedback on this recipe. You can use milk chocolate or dark chocolate chips. I baked my cookies on parchment paper but a silicone mat works great too!

-Alexandra