Brown Butter Caramel Oatmeal Cookies

Name: Brown Butter Caramel Oatmeal Cookies
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: 20 cookies
Ingredients: 1 cup unsalted butter; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon sea salt; 1/2 teaspoon ground cinnamon; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 tablespoon pure vanilla extract; 2 1/4 cups old fashioned rolled oats; 20 soft caramels; Flaky sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
2 hrs 40 mins
Servings
20 cookies
Calories
263 kcal
Course
Baked Goods
Cuisine
American

Brown Butter Caramel Oatmeal Cookies

Iris Warren

Report

Brown Butter Caramel Oatmeal Cookies are a decadent and irresistible twist on the classic oatmeal cookie. The combination of nutty brown butter, chewy oats, and rich caramel creates a cookie that’s both comforting and indulgent.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup unsalted butter, cut into tablespoon pieces
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 1/4 cups old fashioned rolled oats
20 soft caramels, I use Werther’s Original
Flaky sea salt, for sprinkling

Add to Shopping List

Instructions

Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Let cool to room temperature. You can place the butter in the fridge to speed up the process, just don’t let the butter become solid. You want it to be liquid, just cooled down.
In a medium bowl, whisk together the flour, baking soda, sea salt, and cinnamon. Set aside.
In the bowl of a stand mixer or with a hand mixer, beat the brown butter and sugars together until smooth, scraping down the sides of the bowl with a spatula as necessary.
Add the eggs and vanilla extract. Mix until combined.
Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the oats.
Scoop the dough into balls, about 2 tablespoons of dough for each cookie.
Press a soft caramel into the center of the dough ball. If the caramel is long, you can smush it to make it more of a ball shape. Cup and turn the cookie dough between your hands so that it stands tall and completely covers the bottom of the caramel and mostly covers the top but leave some of the caramel peeking out on the top.
Chill the dough balls for 2 hours (or up to 48 hours) before baking.
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place the cookie dough balls on the prepared baking sheet, about 2-inches apart.
Bake for 10 to 12 minutes or until cookies are golden brown around the edges but still a little soft in the center.
Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.

Nutrition Information

Show Details

Calories 263kcal (13%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 41mg (14%) Sodium 207mg (9%) Potassium 91mg (3%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 312IU (6%) Vitamin C 0.04mg (0%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 263 kcal

% Daily Value*

Calories	263kcal	13%
Carbohydrates	38g	13%
Protein	3g	6%
Fat	11g	17%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.4g	20%
Cholesterol	41mg	14%
Sodium	207mg	9%
Potassium	91mg	2%
Fiber	1g	4%
Sugar	22g	44%
Vitamin A	312IU	6%
Vitamin C	0.04mg	0%
Calcium	35mg	4%
Iron	1mg	6%