Oatmeal-Peanut Butter Cookies with Chocolate and Caramel | www.floatingkitchen.net

Oatmeal-Peanut Butter Cookies with Chocolate Chips and Caramel

Say hello to your new favorite cookie: Oatmeal-Peanut Butter Cookies with Chocolate Chips and Caramel.

That sounds like overkill right? Well, trust me when I say it’s so not overkill. In fact, these cookies come fairly close to perfection. They have all my favorite ingredients and they strike just the right balance of salty and sweet flavors. Everyone always goes crazy for these cookies when I make them. So it’s a good thing that this recipe makes A LOT of cookies!

And did you get a look at those puddles of caramel. All ooey and gooey and like they are trying to escape out of the sides of the cookies. Yeah. It would make anyone go weak in the knees.

These cookies contain no flour, which makes them naturally gluten free. Just make sure you use oatmeal that is labeled as certified gluten free, if necessary.



Recipe adapted from Annie’s Eats

Oatmeal-Peanut Butter Cookies with Chocolate Chips and Caramel

Yield: Makes 3 to 3 1/2 dozen cookies

Oatmeal-Peanut Butter Cookies with Chocolate Chips and Caramel


  • 1 1/4 cups brown sugar, packed
  • 1 cup granulated sugar
  • 1 1/3 cups creamy peanut butter
  • 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
  • 3 eggs
  • 2 tsp. baking soda
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 4 1/2 cups quick-cooking oatmeal (certified gluten free, if necessary)
  • 1 1/2 cups chocolate chips
  • 1/2 cup caramels, cut up


  1. In the bowl of your mixer with the paddle attachment, combine the sugars, peanut butter and butter on medium-high speed until well blended. Beat in the eggs one at a time, scrapping down the sides of the bowl as needed. Then add the baking soda, vanilla extract and salt, mixing until well combined.
  2. With your mixer on low speed, add in the oatmeal and mix until just incorporated. Fold in the chocolate chips and the caramels. Cover the cookie batter with plastic wrap and transfer it to your refrigerator to chill for at least 60 minutes (longer is OK too).
  3. Pre-heat your oven to 350 degrees. Line your baking sheets with parchment paper. Scoop the cookie batter out onto your baking sheets, leaving a couple inches between each ball. I used a medium-sized cookie scoop which makes approximately 1 1/2 – 2 inch sized dough balls. Bake the cookies in your pre-heated oven for 8 minutes. Then rotate your cookie sheets and continue baking for an additional 2-3 minutes, or until the cookies are light golden brown and just set around the edges.
  4. Remove from the oven and let the cookies cool for 10 minutes on their baking sheets before transferring them to a wire rack to finish cooling. Once completely cooled, the cookies can be transferred and stored in an airtight container at room temperature for several days.


1. I find the best way to measure out the peanut butter is to first coat your measuring cup and spatula with non-stick cooking spray. This makes things much less sticky and messy!


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