Salted Caramel and White Chocolate Oat Cookies

19th October 2024

If you're an oat lover or a cookie fan, these cookies are a must try! With a soft, chewy texture, they’re packed with melty caramel and a touch of sea salt for the perfect balance of sweet and salty, while the crunchy white chocolate chunks add just the right amount of texture.

Timings

Prep Time–10 minutes

Chilling Time– 1 hour

Baking Time–8 minutes

Total Time–Approx. 1 hr + 20 mins

Serves–Approx. 18 cookies

* Timings are approximate

Equipment

Ingredients

Salted Caramel and White Chocolate Oat Cookies

  • 120g Butter (the real kind!), softened

  • 130g Light Brown Sugar

  • 70g White Sugar

  • 1 Tsp Vanilla Extract

  • 1 Large Egg

  • 125g Plain Flour

  • 1/2 Tsp Baking Soda

  • 1/2 Tsp Salt

  • 140g Jumbo Rolled Oats

  • 90g Caramel

  • 100g White Chocolate, chopped into chunks

  • Maldon Sea Salt, for sprinkling

Instructions

Read Tips for the Perfect Oat Cookie below before starting!

Salted Caramel and White Chocolate Oat Cookies

  1. In a mixing bowl combine 120g softened butter, 130g light brown sugar and 70g white sugar. Whisk on low till light and fluffy.

  2. Add in 1 tsp vanilla extract and 1 large egg. Whisk till well combined.

  3. In another bowl combine 125g plain flour, 1/2 tsp baking soda and 1/2 tsp salt. Whisk till combined then add and mix into to your wet mixture on low speed.

  4. Fold in 140g jumbo rolled oats and half (50g) of your white chocolate chunks.

  5. Cover and let your dough chill in the fridge for at least an hour.

  6. Preheat your oven to 180ºC (Gas Mark 4) whilst you form your cookie dough balls.

  7. Once the dough has chilled, use a 5cm ice cream scoop to portion out approximately 18 cookies (around 25g per dough ball). Place a maximum of six evenly spaced on a large, flat baking tray (41x31cm), lined with baking paper.

  8. Using the back of a small spoon, create a small dip in the centre of each cookie. Spoon 1/2 tsp (roughly 5g) of caramel into the dip, then top with 1-2 chunks of white chocolate. Repeat for all the cookies.

    Note: If the weather is warm, I recommend chilling the cookies for an additional 5-10 minutes before baking.

  9. Bake in a preheated oven for approximately 8-9 minutes. The cookies should be golden around the edges and soft in the middle – this is normal!

  10. Once baked, remove the tray from the oven. Using a large 9cm cookie cutter, gently place it over each cookie to help round off the edges (optional). Repeat this process with all the cookies.

  11. Sprinkle a little Maldon sea salt over the cookies, and they're ready to enjoy!

    For longer storage, freeze the raw cookie dough balls in an airtight container for up to 3 months. You can bake them directly from frozen, but ensure your oven is preheated for at least 10 minutes.

    Note: The caramel may not freeze fully, so take care when storing.

Tips

Tips for the Perfect Oat Cookie:

  • Using real butter–Use real butter for the best flavour and texture.

  • Avoid over baking for a soft chewy texture–Get your cookies out of the oven when they are just golden around the edges but still soft in the centre. They will continue to set as they cool.

  • Baking your cookies from chilled/frozen–Chilling the dough before baking helps prevent the cookies from spreading too much and enhances the flavours.

  • To get the perfect round cookie–For a perfectly round cookie, use a cookie cutter slightly larger than your baked cookie. Gently spin it around the edges straight after baking to shape them.