Ingredients
1/4 cup + 2 tbsp (40g) old fashioned oats
1 cup (132g) all-purpose flour
1/4 tsp baking soda
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/2 cup (110g) unsalted butter melted
1/2 cup (100g) light brown sugar packed
1/4 cup (50g) granulated sugar
1 tsp vanilla extract
1 large egg
1 cup (180g) dark chocolate chips
3/4 cup Werther’s soft caramels chilled and divided
Flaky sea salt for topping
Instructions
Chop half the Werther’s caramels and chill them keep the other half at room temperature
Pulse oats in a food processor five to six times until coarsely ground
Whisk oats flour baking soda salt and cinnamon together in a medium bowl
In another bowl mix melted butter with both sugars until smooth
Add vanilla and the egg whisking until fully combined
Fold in the dry mixture followed by the chocolate chips
Chill dough for 30 minutes
Preheat oven to 350°F and line a baking sheet with parchment
Scoop dough into large 3 tablespoon-sized balls press two caramel halves inside each and seal dough around them
Bake for 12 to 14 minutes until edges are golden and centers are soft
Immediately press a room-temperature caramel half into the center of each hot cookie to form a puddle
Sprinkle with flaky sea salt and allow to cool for 20 minutes before serving
Notes
To freeze unbaked dough shape and fill cookies then freeze flat Bake directly from frozen by adding 1 to 2 extra minutes Use gluten-free flour and certified oats for a gluten-free version
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Category: Melty Chocolate
- Method: Baking
- Cuisine: American