Salted Caramel & Peanut Oatmeal Cookies

Posted on October 27, 2014  |  Print Recipe

Big, chewy oatmeal cookies full of crunchy peanuts and chewy caramel.

Salted Caramel & Peanut Oatmeal Cookies

So I actually had to make this cookie recipe twice. The first time, I was working off of a different recipe of mine that I cut in half. Easy enough. Well, except I think my pregnancy brain got the best of me and I forgot to cut the oatmeal in half. While I was adding it to the dough I kept thinking, this just doesn’t seem right. But I forged on, not wanting to waste all of the ingredients, and baked the dough anyway. To be honest, the cookies actually weren’t too bad. They were definitely heartier and not as moist as they should have been, but the flavors were great.

Salted Caramel & Peanut Oatmeal Cookies
 
Big, chewy oatmeal cookies full of crunchy peanuts and chewy caramel.
Author:
Recipe type: Dessert
Makes: 15 large cookies

Ingredients
  • 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

Instructions
  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

Salted Caramel & Peanut Oatmeal Cookies
This time around, though, I double checked what I was doing and the result was wonderful. The oatmeal cookies are nice and chewy and the sweet and salty flavors are spot on. It kind of feels like a Payday jumped into an oatmeal cookie and a star was born. These cookies are addicting.

 

Salted Caramel & Peanut Oatmeal Cookies

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