You guys have been loving all of my salted caramel recipes lately… so obviously I had to keep the momentum going.
Welcome to the Caramel Lab. 🧪
This is where I take some of my favorite recipes and ask a very important question…
what happens if we add homemade salted caramel?
Does it make it better?
Does it push it over the edge?
Is there such a thing as too much caramel???
And after making these… I can confidently say…
there is absolutely no limit.
Because these salted caramel chocolate chip oatmeal cream pies are on another level.
We’re starting with soft, chewy chocolate chip oatmeal cookies that are perfectly spiced, loaded with oats, and filled with melty chocolate in every bite. On their own, they are already so good. Like, the kind of cookie you would absolutely eat straight off the baking sheet and call it a day.
But we’re not stopping there.
We’re sandwiching them with a fluffy, creamy vanilla buttercream and then adding a generous layer of salted caramel right in the center. And not just a little drizzle… I’m talking enough caramel to make you pause mid-bite.
The combination of the chewy cookies, the smooth frosting, and the rich salted caramel is actually insane. It’s sweet, slightly salty, soft, and just a little messy in the best way possible.
And I don’t say this lightly…
but the caramel truly makes this recipe next level.
So if you’ve been following along with the caramel lab… this one might be my favorite yet.
Ingredient Breakdown (why each one matters)
Unsalted Butter
Butter is the base of everything here. It brings richness, flavor, and that soft, melt-in-your-mouth texture. Using softened butter helps create that light and fluffy base when creamed with sugar. It also allows the cookies to spread just enough while still staying thick and chewy.
Light Brown Sugar
This is what gives you that classic chewy oatmeal cookie texture. Brown sugar has molasses in it, which adds moisture and a deeper, almost caramel-like flavor. It also helps keep the cookies soft for days. If you skip this or swap it incorrectly, you lose that signature softness.
Granulated Sugar
Granulated sugar balances the brown sugar and helps the cookies spread slightly. It also adds a little crispness to the edges, which gives you that perfect soft center + lightly set edge combo. Without it, the cookies can feel too dense.
Eggs
Eggs bind everything together and add structure. They also contribute to the soft texture and richness of the cookies. Beating them well into the butter and sugar helps create a smooth batter and even bake.
Vanilla Extract
Vanilla enhances every single flavor in this recipe. It brings warmth and depth, especially alongside the caramel and chocolate. Don’t skip it, it truly makes everything taste more like a bakery dessert.
All Purpose Flour
Flour provides structure and stability. It holds the cookies together while still allowing them to stay soft. Measuring correctly is key here because too much flour will make your cookies dry.
Baking Powder
This gives the cookies a little lift so they don’t feel dense or flat. It helps create that soft, slightly airy interior. It also contributes to even baking.
Cinnamon
Cinnamon adds warmth and enhances the cozy flavor of the oats. It’s subtle but makes a big difference. It pairs perfectly with caramel and chocolate.
Salt
Salt balances the sweetness and enhances all the flavors. It also complements the salted caramel beautifully. Without it, everything would taste overly sweet.
Cornstarch
This is a secret weapon for soft cookies. It helps create that tender, bakery-style texture. It also prevents the cookies from spreading too much.
Old Fashioned Oats
Oats give these cookies their structure and chew. They create that hearty texture that makes oatmeal cookies so satisfying. Make sure to use old fashioned oats, not quick oats.
Chocolate Chips + Mini Chocolate Chips
Using both gives you the best distribution of chocolate in every bite. The regular chips give those melty pockets, while the minis fill in every little space. It makes the cookies extra indulgent.
Substitutions & Modifications
- Swap butter for plant-based butter for a dairy-free version
- Use gluten-free 1:1 flour + certified GF oats to make them gluten-free
- Use dark chocolate chips instead of semi-sweet for a richer flavor
- Skip chocolate chips entirely for a more classic oatmeal cream pie
- Add chopped nuts for extra texture
- Use store-bought caramel if you’re short on time
Equipment Needed
- Stand mixer or hand mixer: helps properly cream butter and sugar
- Mixing bowls: for separating wet and dry ingredients
- Baking sheet: for even baking
- Parchment paper: prevents sticking
- Cookie scoop: ensures uniform cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 3 cups old fashioned oats
- ½ cup chocolate chips
- ½ cup mini chocolate chips
For the Buttercream Filling:
- ¾ cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
For Assembly:
- ¼ cup salted caramel
Instructions
How to Make the Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes until light and fluffy.
- Add in the eggs and vanilla extract. Beat again until smooth and fully combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, and cornstarch.
- Slowly add the dry ingredients into the wet ingredients, mixing on low until just combined.
- Fold in the oats, chocolate chips, and mini chocolate chips using a spatula.
- Scoop into evenly sized cookies and place on the baking sheet.
- Bake for 11 to 13 minutes until the edges are set and the centers are still soft.
- If needed, use a round glass or bowl to reshape the cookies while warm.
- Let cool completely on a wire rack.
How to Make the Buttercream
- Beat the butter for 2 minutes until smooth and creamy.
- Add vanilla extract.
- Slowly mix in powdered sugar, starting on low and increasing speed.
- Add heavy cream one tablespoon at a time until you reach your desired consistency.
Assembly
- Match cookies into pairs of similar size.
- Pipe or spread buttercream onto the bottom of one cookie.
- Add a drizzle or spoonful of salted caramel on top.
- Place the second cookie on top and gently press.
- Repeat until all cookies are assembled.
Video
Nutrition
Tips & Tricks
- Don’t overbake. Slightly underbaked = soft and chewy
- Use a cookie scoop for even baking
- Let cookies cool completely before assembling
- Chill dough if your cookies are spreading too much
- Add extra caramel if you’re feeling chaotic
Storage
- Store in an airtight container at room temp for up to 3 days
- Refrigerate for up to 5 days
- Freeze unassembled cookies for up to 2 months
Reheating
- Microwave for 10–15 seconds for a warm, gooey center
- Let sit at room temp if refrigerated before serving
Frequently Asked Questions:
Can I make these ahead of time?
Yes! Bake the cookies in advance and assemble when ready.
Can I freeze them?
Yes, but freeze cookies separately from filling for best texture.
Why did my cookies spread too much?
Your butter may have been too soft or the dough needed chilling.
Can I use store-bought caramel?
Absolutely. Homemade is amazing but store-bought works great.
How do I make them thicker?
Chill the dough and slightly underbake.
Do you LOVE Salted Caramel?! Check out MORE of my Caramel Recipes!!
Salted Caramel Brown Butter Carrot Cake
Brown Butter Salted Caramel Pumpkin Bundt Cake
Salted Caramel Pretzel Cheesecake Recipe
If this is your first recipe from the caramel lab… just know this is only the beginning.
Because now I’m fully convinced caramel belongs in everything.
And I fear I may not be stopping anytime soon.
If you make these, I need to know.
Tag me, rate them, tell me your thoughts… and most importantly…
what should we caramelize next?? 😌
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