Dessertsbeyondfrosting
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.
👥 24 Servings⏱️ Prep & Cook: 1h 27m⏳ Prep: 1h 15m🔥 Cook: 12 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- microwave
- pan
- baking sheet
- oven
📝 Preparation Steps
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.
milk2 tablespoonsunsalted butter1 cupsalt, divided2 teaspoonFlakey sea salt for garnish
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.
large eggs2
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.
chopped cashews1 cup
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.
unsalted butter1 cupsalt, divided2 teaspoonFlakey sea salt for garnish
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.
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