Step 1

For the caramels, I chopped mine in half and used a large 2oz cookie scoop. If you’re using a smaller scoop, cut the caramels into quarters to make even smaller pieces. They’re also much easier to chop when they’ve had time to chill in the fridge. Set aside.

Step 2

Dump 3/4 cup of old fashioned oats into a food processor and pulse 5-6 times. You should be left with some finely ground bits with some larger chunks. See photo in post for reference.

Step 3

Whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.

Step 4

In a large bowl, whisk together the sugars and melted butter. Keep whisking until you get a smooth and silky consistency. See photo above for reference.

Step 5

Whisk in the vanilla and eggs.

Step 6

Fold in the dry ingredients until combined. Then, fold in the chocolate and caramels.

Step 7

Scoop your cookie dough side-by-side onto a small cookie sheet lined with parchment paper. This recipe makes 18-20 large cookies. Refrigerate for AT LEAST 4 hours, but preferably overnight.

Step 8

When ready, preheat the oven to 350F and bake 4-5 cookies at a time on a large baking tray lined with parchment paper. Place the rest back in the fridge when the others bake.

Step 9

Bake for 15-17 minutes for large cookies, 13-15 for regular cookies. The edges should be a nice golden brown and the center still slightly doughy.

Step 10

You may get some cookies where the caramels melt out. If that’s the case, take a knife and cut off some of the excess then use a spoon to push the cookie back together. Do this while the cookie is still warm and on the baking tray.

Step 11

Let them rest for a few minutes before transferring to a cooling rack. Sprinkle with sea salt when they’re still warm.

Step 12

For a more gooey cookie, enjoy when they’re still warm. Otherwise, eat them at room temperature for a perfectly soft center.