Ingredients

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

¾ cup packed light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

2 cups rolled oats (old-fashioned or quick-cooking)

1 cup caramel chips

½ cup chopped pecans or walnuts (optional)

Flaked sea salt for sprinkling (optional)

Instructions

Step 1: Prepare your favorite caramel sauce recipe (many are available online), such as one using butter, brown sugar, and heavy cream. Allow the caramel to cool completely.

Step 2: Once cooled, drizzle the caramel over baked cookies or gently fold small dollops into the cookie dough before baking for extra caramel pockets.

Step 3: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Step 4: Using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Step 5: Beat in eggs one at a time, then stir in vanilla extract to combine.

Step 6: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Step 7: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep cookies tender.

Step 8: Stir in the rolled oats and caramel chips. Fold in chopped nuts if using.

Step 9: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 10: Bake for 10-12 minutes, or until cookie edges are golden brown and centers remain slightly soft. Oven temperatures vary, so watch closely.

Step 11: Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Step 12: Sprinkle with flaked sea salt if desired once the cookies have fully cooled for a delicious salty-sweet finish.

Tips & Variations

Use old-fashioned rolled oats for a chewier texture or quick-cooking oats for a softer bite.

For extra flavor, toast the nuts lightly before folding them into the dough.

Swap caramel chips for butterscotch or white chocolate chips for a different twist.

If you prefer, add small caramel sauce dollops inside the cookie dough for gooey pockets after baking.

FAQs

Can I use instant oats instead of rolled oats?

Yes, quick-cooking oats can be used, but the texture will be softer and less chewy than with old-fashioned rolled oats.

How do I prevent caramel from burning when baking?

Incorporate caramel chips or cooled caramel dollops gently into the dough, and keep an eye on baking time so the cookies don’t overbake. Adding caramel on top after baking also prevents burning.