No 1. Best Favorite Salted Caramel Oatmeal Cookie Recipe

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Using the wonderful base of Agnes’ Oatmeal Scotchies, try this amazing nostalgic salted caramel oatmeal cookie recipe to bring back memories of grandma’s hot chewy oatmeal cookies right out of the oven when you come in from sledding on a cold winter day.

Why make our best Salted Caramel Oatmeal Cookie Recipe?

Well, look at the title!!! How can you go wrong with all those things wrapped up in butter and sugar for the most chewy delicious combination of salty and sweet? These also could easily be a great base for some pretty spectacular ice cream sandwiches…..hint….

What ingredients do you need?

• Butter
• White sugar
• Brown sugar
• Vanilla
• Eggs
• Flour
• Soda
• Salt
• Raw Oatmeal
• Walnuts
• Caramel Chips
• Coarse Salt Flakes (or kosher salt)

How to make our Salted Caramel Oatmeal Cookie Recipe!

In a stand mixer in a large mixing bowl (or handheld mixer works fine too, it’s just going to be a heavy dough and a big recipe), cream the butter and sugars together. They should be a light warm brown color and very thoroughly mixed. Then add the eggs one at a time.

Put all the dry ingredients together in a separate bowl and blend them very well. You don’t want to have a big chunk of soda show up unexpectedly in the middle of your cookie!! The original recipe says to sift flour and soda together, but my goodness, I know Grandma never had time for that!! She just mixed them up in the bowl.

Here I’m going to reveal Grandma (and mom’s) secret weapon, fresh ground whole wheat flour from hard white winter wheat. When you think of whole wheat flour, you usually think of chewing on cardboard. But fresh ground flour from wheat berries isn’t even in the same world.

Fresh flour is light, fluffy, rises enthusiastically in bread and cookies, and smells like a warm hug. Bagged commercial whole wheat flour is not going to give you these chewy, delicate, buttery perfect cookies. Flour grinders and wheat berries are still available for purchase–check out some options at Pleasant Hill Grain!

Chop your walnuts to desired texture and mix the into the dry ingredients along with the caramel chips, and stir everything together. Walnuts are optional and you can also substitute chopped pecans if that’s your preference, but I do think walnuts really suit this recipe. But if you have people in your life that don’t like nuts–these are still amazing without them.

Next, gradually add your dry ingredients into your wet ingredients. Mix in the stand mixer until well blended. This is a big recipe and also works well cut in half if you don’t have as many people to feed (Grandma had TEN KIDS!!!). Chill for several hours, or speed it up by 1/2 hr in the freezer. Hint: we don’t always have time for this step and they turn out a little flatter, but lacy and delicious.

With a cookie scoop (or roughly a 1.5 in ball), scoop onto parchment-lined or buttered cookie sheet, about 2-3 inches apart. Bake in 350 degree oven for 8-10 minutes, depending on your desired chewiness and how hot your oven runs. When centers are firm and edges are turning golden, remove from oven and sprinkle with a pinch of sea salt. Remove from pan (they will keep cooking), transfer to cooling rack, and wait for cookies to cool (I bet you can’t…)

How to serve our Salted Caramel Oatmeal Cookie Recipe?

Oh goodness, so many choices. Put buttercream or cream cheese frosting between them for rich, nostalgic sandwich cookies, try either in ice cream sandwich or tucked into a bowl of vanilla ice cream, or just eat them fresh and warm from the oven with a tall glass of milk! Any way you try them, you will love this marvelous salted caramel oatmeal cookie recipe for your next dessert….or mid afternoon snack after school!

For more of Grandma’s favorites, don’t miss Grandma’s No. 1 Most Delicious Butter Apple Pie