This Salted Caramel Butterscotch Oatmeal Cookie Recipe will leave your mouth watering. The soft and chewy oatmeal cookies are swirled with salted caramel and loaded with butterscotch chips. I dare you to eat just one!
I’ve always had a soft spot in my heart for cookies but I simply have no will power around oatmeal cookies. Zero, none.
I have several variations of these salted caramel oatmeal cookies, including cashew white chocolate (also completely 100% irresistible).
Butterscotch cookies were never really on my radar until lately. I actually went to the store to purchase them twice, not realizing I already had them in my pantry for these exact cookies.
I was not expecting to love these Salted Caramel Butterscotch Oatmeal Cookies as much I do. But what was even more surprising? My husband is also obsessed with them!
He walked in from the gym one night and immediately ate 3 of them and told me how much he loves butterscotch. Ummmm WHAT? I’ve known you for seven years and not once have you ever mentioned butterscotch.
Always keeping me on my toes that one. I told his sister the story and she too was just as surprised as I was.
I’ve been hiding these cookies from him ever since.
There’s nothing fancy about these butterscotch oatmeal cookies, unless you count the salted caramel as fancy. It’s so easy to do though!
I prefer to use Kraft caramels, 20 of them to be exact. Melt them together with some milk which prevents the caramel from hardening when it’s baked.
The one thing you need to do is wait for the caramel to cool before adding it to the cookie dough, otherwise it will immediately melt your chips. So, I usually melt the caramel first while I am preparing the rest of the dough.
There’s one catch. You have to refrigerate the dough, have to. I recommend at a minimum that you wait at least one hour but the longer the better. I actually like to refrigerate them overnight so all the flavors absorb together.
However, the long you refrigerate, the firmer the dough. You’ll need to pull them out of the refrigerator about 15 minutes before baking.
This is a big batch of cookie dough. It will make about 28 large cookies (3 tablespoon cookie scoop) or 36 small ones (1 tablespoon cookie scoop).
These make perfect cookies to ship to family and friends, and with the holidays coming up, you’ll want to save this one for later!
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!Print
This Salted Caramel Butterscotch Oatmeal Cookie Recipe will leave your mouth watering. The soft and chewy oatmeal cookies are swirled with salted caramel and loaded with butterscotch chips
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose Flour
- 2 ¼ cups rolled oats
- 2 teaspoon salt, divided
- 1 teaspoon baking soda
- 20 Kraft caramels, unwrapped
- 2 tablespoons milk
- 1 bag (11oz) butterscotch chips
- Flakey sea salt for garnish
- In a microwave-safe bowl, combine caramel bites, milk and sea salt. Microwave in 45-60 second increments, stirring each time. Caramel will be very hot and can burn easily. Stir in 1 teaspoon salt. All the caramel to cool.
- Soften the butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Next add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the flour, oats, salt (1 tsp) and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.
- Before the dough thickens, add the butterscotch chips. Beat a couple of times until they start to incorporate.
- Once the caramel is melted and smooth, add to cookie dough. Beat just until combined.
- Pre-scoop the dough using a large cookie scoop and place on a sheet pan. Sprinkle with flakey sea salt. Refrigerate for at least one hour. Remove each batch 10-15 minutes before baking.
- Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.
- These must be refrigerated for a minimum of one hour, but the longer the better.
- These cookies can be frozen once baked. Place on a cookie sheet with layers of parchment paper in between each layer. Once frozen transfer to an airtight container.
- When your cookies come out of the oven and they do spread or are misshaped, take a flat edge, such as a knife and press the edges of the cookie back towards the middle of the cookie, shaping it into a circle.
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