Sea Salt and Caramel Chocolate Chip Cookies
Prep time
Cook time
Total time
What makes these cookies outrageously ooey-gooey perfection? Three different kinds of chocolate, bits of caramel, and sea salt. "Sea Salt and Caramel Chocolate Chip Cookies" are the absolute best chocolate chip cookies in the history of chocolate chip cookies!
Serves: 40
  • ½ cup rolled oats
  • 1½ cups chopped walnuts
  • 2¼ cups all-purpose flour
  • 1½ teaspoon baking soda
  • 1 teaspoon fine grain salt
  • ½ teaspoon ground cinnamon
  • 1 cup (2 sticks) butter, room temperature
  • ¾ cup brown sugar
  • ¾ cup granulated white sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup bittersweet chocolate chips
  • ½ cup caramel bits
  • 1 tablespoon flaked sea salt, or as desired
  1. Heat oven to 350 degrees. Toast the oats and nuts on a rimmed baking pan until light brown and fragrant; remove from oven and set aside to cool. Place oats in a food processor and process until finely ground; set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ground oats; set aside.
  3. Beat the butter and sugars with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl) until light and fluffy, about 4 minutes. Add the vanilla and eggs and mix until incorporated. Slowly add the flour mixture and mix until just combined. Stir in chocolate chips, caramel bits, and nuts. Mix by hand until combined. Cover and refrigerate at least 2 hours or overnight.
  4. Heat oven to 350 degrees. Grease or line a baking sheet with parchment paper. Divide dough into 40 generous 2 tablespoon-size portions (I used a 1.5-ounce ice cream scoop) and place on prepared baking sheet 3-inches apart. Sprinkle with sea salt.
  5. Rotating pan halfway through, bake 12-14 minutes or until edges are just beginning to brown. Let cookies sit on pan for 5 minutes and then place on a wire rack to cool completely. Makes 40.
If you can't find caramel bits, cut a square of the cellophane-wrapped caramel candies in half and then cut each half into quarters to make 8 pieces or bits.

Toast the oatmeal and nuts. Don’t skip this part. While it may seem like a minor detail, toasting these two ingredients gives these cookies more flavor and depth. Sure you can skip this step, but it takes less than 10 minutes and is totally worth it.

Chill the dough. You may be tempted to pop them in the oven right away but chilling them does something magical to the dough and improves consistency.

Make a double batch. I guarantee you’ll cry if you don’t. They freeze so well and I don’t want to have to say I told you so when you run out!

Don’t be stingy with the sea salt. It cuts the sweetness in the cookies and pairs perfectly with the trio of chocolate in the recipe.
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