A close up of oatmeal chocolate chip cookies with large flakes of seas salt on top are laying on a vintage wire cooling rack

Oatmeal Chocolate Chip Cookie Recipe

  • Author: Beyond Frosting
  • Prep Time: 1 hr 15 min
  • Cook Time: 12 min
  • Total Time: 3 minute
  • Yield: 24-26 cookies


This Oatmeal Chocolate Chip Cookie Recipe has crispy edges with a  soft and chewy  middle. It’s loaded with chocolate chips and swirls of salted caramel  with a flaky sea salt finish. This is the only Oatmeal Chocolate Chip Cookie Recipe you’ll need. 


  • 20 Kraft caramels, unwrapped
  • 2 tablespoons milk
  • 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
  • 1 bag (11oz) chocolate chips
  • Flakey sea salt for garnish


  1. In a microwave-safe bowl, combine caramels, milk and sea salt. Microwave in 20 second increments, stirring each time. Caramel will be very hot and can burn easily. Stir in 1 teaspoon salt. All the caramel to cool.
  2. 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.
  3. Next add the eggs and vanilla extract and continue beating until well incorporated.
  4. 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.
  5. Before the dough thickens, add the chocolate chips. Beat a couple of times until they start to incorporate.
  6. Once the caramel is cooled, add to cookie dough. Beat just until combined.
  7. 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 and up to 24 hours in advance. Remove each batch 10-15 minutes before baking.
  8. 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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