Description
Indulge in chewy oatmeal cookies swirled with decadent salted caramel and a bold espresso flavor. This irresistible combination of sweet, salty, and slightly bitter notes is perfect for any occasion.
Ingredients
Scale
- 120g (1 cup) Rolled Oats, old-fashioned
- 150g (1 ¼ cup) All-Purpose Flour, spoon and leveled
- ½ tsp Baking Soda, fresh
- 1 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ½ tsp Fine Sea Salt (plus extra for garnish)
- 115g (½ cup) Unsalted Butter, softened
- 150g (¾ cup) Packed Brown Sugar
- 100g (½ cup) Granulated Sugar
- 1 Large Egg
- 1 tsp Alcohol-Free Vanilla Extract
- 100g (½ cup) Granulated Sugar (for caramel)
- 60ml (¼ cup) Water (for caramel)
- 60ml (¼ cup) Heavy Cream (halal-certified)
- 30g (2 tbsp) Unsalted Butter (for caramel)
- 1 tsp Instant Espresso Powder
- ½ tsp Flaky Sea Salt (for caramel and garnish)
- 2 tbsp Sliced Almonds, toasted
- Extra Espresso Caramel for Drizzling (optional)
Instructions
- Preheat & Prep: Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
- Create Caramel: Combine sugar and water in a saucepan; heat until sugar dissolves, then boil undisturbed for 5-6 minutes.
- Emulsify Caramel: Remove from heat; whisk in cream, butter, espresso powder, and salt.
- Cool Caramel: Return to low heat, stir until smooth, and cool to room temperature.
- Combine Dry Ingredients: Whisk flour, baking soda, cinnamon, ginger, and salt.
- Cream Butter & Sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Egg & Vanilla: Mix in egg and vanilla extract.
- Combine Wet & Dry: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in Oats: Gently fold in rolled oats.
- Swirl Caramel: Drop caramel onto dough and swirl with a spatula.
- Scoop & Shape: Scoop dough onto baking sheets and flatten slightly.
- Add Finishing Touches: Sprinkle with flaky sea salt and toasted almonds.
- Bake to Perfection: Bake for 10-12 minutes, rotating halfway through.
- Cool & Enjoy: Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For optimal chewiness, use softened (not melted) butter and avoid overmixing the dough. Toasting the almonds enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: oatmeal cookies, caramel, espresso, chewy, salted caramel, baking, dessert, cookies