Chocolate Chip Cookies with Caramel
These upgraded chocolate chip cookies blend classic buttery flavor with caramel sauce, rolled oats, and a pinch of sea salt for a sweet‑salty crunch. The dough is mixed with melted butter and brown bits, then folded with chocolate and caramel chips before baking until golden.
Instructions
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Preheat oven to 375°F (190°C). Line two baking trays with parchment paper.
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Melt the butter in a saucepan over medium heat until the foam subsides and brown bits form, about 3–4 minutes. Transfer the brown and granulated sugars to a large bowl, add the melted butter with its brown bits, and whisk together. Stir in the caramel sauce; the mixture will appear gritty.
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Add the egg and vanilla extract, mixing until combined. Fold in the flour, rolled oats, cornstarch, baking soda and the ½ tsp of sea salt until the dough is uniform. Finally, stir in the chocolate chips and salted caramel chips.
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Scoop dough onto the prepared trays, spacing cookies about 2 inches apart. Press each cookie lightly with a palm and sprinkle a pinch of sea salt on top. Bake 8–10 minutes, then tap the trays on the oven door or counter to settle the cookies before transferring to racks to cool.
Tips
For a chewier texture, bake closer to 8 minutes; for a crispier edge, bake the full 10 minutes. If salted caramel chips are unavailable, substitute regular chocolate chips or another flavored chip.
Video
“CHOCOLATE CHIP COOKIE RECIPE 2.0 | ANNA'S OCCASIONS” by Oh Yum with Anna Olson, watch on YouTube.
About this recipe
The cookies are soft in the center with crisp edges, thanks to the combination of butter, caramel and a touch of cornstarch. The rolled oats add texture, while the flaked sea salt highlights the sweetness of the chocolate and caramel chips. Perfect for a quick snack, a coffee‑break treat, or a casual dessert. Serve them warm or store in an airtight container for up to four days, and enjoy the balance of sweet and salty with each bite.
