Salted Caramel Cashew Oatmeal Cookies
Mouthwatering and highly addictive, these Salted Caramel Cashew Oatmeal Cookies are soft and chewy cookies filled with chopped cashews, gooey sea salt and white chocolate chips.
- Prep time
- 1 hr 15 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
- 20 Kraft caramels, unwrapped
- 2 tbsp milk
- 1 cup unsalted butter
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2+1/2 cup all-purpose Flour
- 2+1/4 cup rolled oats
- 2 tsp salt, divided
- 1 tsp baking soda
- 1 cup chopped cashews
- 3/4 cup white chocolate chips
- Flakey sea salt for garnish
Instructions
- 1
In a microwave-safe bowl, combine caramel bites, milk and. Microwave in 45-60 second increments, stirring each time. Caramel will be very hot and can burn easily. Stir in 1 teaspoon salt. Allow 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 remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.
- 5
As the dough thickens, add the chopped cashews and chocolate chips. Beat a couple of times until they start to incorporate.
- 6
Beat in the cooled caramel 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. 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.