Description
These no-bake caramel cookies are sweet, chewy treats with buttery caramel flavors and a rich chocolate drizzle, perfect for any occasion without needing an oven.
Ingredients
Scale
- 1/4 cup (57g) butter
- 1/2 cup (100g) brown sugar
- 1/3 cup (80ml) caramel sauce
- 1 teaspoon (5ml) vanilla extract
- 2 cups (200g) quick oats
- 1/2 cup (90g) chocolate chips
- Flaky sea salt (optional)
Instructions
- In a medium saucepan, melt 1/4 cup (57g) of butter over medium heat. Stir in 1/2 cup (100g) of brown sugar and 1/3 cup (80ml) of caramel sauce. Bring the mixture to a gentle boil, stirring constantly, and let it cook for 2-3 minutes.
- Remove the saucepan from heat and stir in 1 teaspoon (5ml) of vanilla extract. Let the mixture cool slightly for about 2 minutes.
- Add 2 cups (200g) of quick oats to the caramel mixture and stir until fully combined. The oats should be evenly coated.
- Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Use a cookie scoop for uniform sizes. Flatten slightly with the back of a spoon if you prefer thinner cookies.
- In a microwave-safe bowl, melt 1/2 cup (90g) of chocolate chips in 20-second intervals, stirring in between until smooth.
- Drizzle the melted chocolate over the cookies using a fork or piping bag. For a fancier look, create zigzag patterns or loops.
- Optional: Sprinkle a pinch of flaky sea salt on top of each cookie.
- Let the cookies set at room temperature for 1-2 hours, or refrigerate for 30 minutes if you’re in a hurry. Enjoy!
Notes
If the caramel mixture seems too runny, let it cool for a few extra minutes before adding the oats. For extra crunch, mix in chopped nuts or crushed pretzels with the oats.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
Keywords: no-bake cookies, caramel cookies, chocolate drizzle, easy dessert, quick cookies