Salted Caramel & Peanut Oatmeal Cookies
Recipe type: Dessert
Makes: 15 large cookies
Big, chewy oatmeal cookies full of crunchy peanuts and chewy caramel.
  • 113g (1/2 cup) unsalted butter, softened
  • 117g (~1/2 cup tightly packed) light brown sugar
  • 55g (~1/4 cup) granulated sugar
  • 55g (1 large whole) eggs
  • 5 milliliters (1 teaspoon) vanilla extract
  • 65g (~1/2 cup) all-purpose flour
  • 4g (1/2 teaspoon) baking soda
  • 2g (1/4 teaspoon) salt
  • 160g (~1 ¾ cup) oatmeal (I prefer old-fashioned oats)
  • 110g (~3/4 cup) unsalted chopped peanuts
  • 110g (~2/3 cup) caramel bits caramel bitsor chopped caramel squares
  • Flaky Sea Salt
  1. Whisk together flour, baking soda and salt; set aside
  2. Beat butter and sugars in an electric mixer on high until light and fluffy
  3. Mix in eggs and vanilla on medium speed; scrape sides and bottom of bowl with a spatula
  4. Reduce speed to low and gradually add the flour mixture
  5. Once combined, stir in the oatmeal; then stir in peanuts and caramel bits; do not overmix dough
  6. Chill dough in refrigerator for 2 hours (or up to 24 hours), the longer the better
  7. Pre-heat oven to 350 degrees
  8. When ready to bake, use a large cookie dough scoop to place cookie dough balls (about ¼ cup each) on top of parchment paper, 2-3 inches apart; sprinkle lightly with flaky sea salt
  9. Bake cookies 15-17 minutes or until cookies are golden brown; they should look slightly underbaked in the center
  10. Set aside to cool on wire racks before eating
Recipe by Keep It Sweet Desserts at