The Pioneer Woman Tasty Kitchen
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Salted Caramel Oatmeal Cookies

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Do you belong to the salted caramel fan club? If you do, this recipe for Salted Caramel Oatmeal Cookies will not disappoint. They’re crazy good. Makes 70 cookies.

Ingredients

  • 16 Tablespoons Unsalted Butter, Softened
  • 1-½ cup Brown Sugar
  • 2 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1-½ cup All-purpose Flour
  • 1 teaspoon Fine Salt
  • 1 teaspoon Baking Soda
  • 3 cups Rolled Oats
  • 11 ounces, weight Kraft Package Caramel Bits
  • Coarse Sea Salt Flakes

Preparation

Preheat oven to 375F. In the bowl of a heavy duty stand mixer, cream butter and brown sugar. Add eggs and vanilla; mix well. Add flour, salt, and baking soda; mix well. Lastly, stir in the oats and caramel bits.

Use a #50 scoop to portion 12 cookies per silpat lined sheet pan and flatten slightly. Sprinkle with a few flakes of coarse salt. Bake for 10-12 minutes or until they begin to turn golden around the edges. Allow cookies to rest on sheet pan for a few minutes before removing. Cookies are best served slightly warm. Store in an airtight container.

3 Comments

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Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 6.2.2014

To Connie – I took the photo of the cookies pictured, and I baked them. Also, the recipe does not call for dark brown sugar. Here are some suggestions that will contribute to a successful results: 1) use an oven thermometer to ensure your oven is calibrated properly. 2) use commercial-weight cookie sheets lined with silicone baking mats. 3) make sure cookie sheets are completely cool before placing cookie dough on them. 4) cookie sheets should be baked in the center of the oven. 5) be sure every cookie is the same size so the whole batch bakes evenly. 6) check package of caramel bits to be sure they’re fresh (soft). 6) properly softened butter should look like a chilled stick of butter, but squish easily when pressed – if it looks greasy or separated, it has become too warm and your cookies will probably spread too much as they bake.

Avatar of Connie

Connie on 5.31.2014

These cookies bake up nothing like the picture. Even if you pull them out way early, they turn out very dark brown and the Carmel is either hard (my early batch that I baked the full time) or very sticky ( when I pulled them out much earlier). With only dark brown sugar in them, I am not surprised. Just wonder where the picture came from that shows these light brown and raised in the center. Mine spread way out. Kind of disappointing.

Avatar of beverlyb

beverlyb on 4.28.2014

Hi Patricia, these cookies look delicious. I am adding to my recipe box right now! I have a real weakness for homemade cookies and these are different from anything I have tried. But, I will be making them very soon. Thanks for sharing.

One Review

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Avatar of lmgordontx

lmgordontx on 5.28.2014

These are so good. Everyone in my house loved them. Next time I probably will not use the entire bag of caramel bits.

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