This is my new favourite chocolate chip cookie recipe… seriously! (And you know that I take chocolate chip cookies very seriously.) That little addition of caramel sauce and the touch of oats gives these cookies a crispier outside and chewier centre that I’ve been searching for.
Related: Decadent Chocolate Desserts
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If not available, you can replace the salted caramel chips with regular chips or another flavour.
Preheat the oven to 375°F and line 2 baking trays with parchment paper.
Melt the butter in a saucepan over medium heat until the foaming subsides and you see brown bits form at the bottom, about 4 minutes. Measure the brown and granulated sugars into a large mixing bowl and pour the butter (including the brown bits) and whisk to combine. Whisk in the caramel sauce (or dulce de leche). The mixture may not look smooth, but it will once the dry ingredients are added.
Switch to a spatula and stir in the egg and vanilla. Stir in the flour, oats, cornstarch, baking soda and ½ tsp salt until well-combined and then stir in the chocolate and salted caramel chips. Scoop the cookies onto the baking trays, leaving 2 inches between them. Flatten them with your palm and sprinkle lightly with sea salt. Bake for about 10 minutes and give the trays a good smack on the oven door or counter before setting them on racks to cool. The cookies will keep up to 4 days in an airtight container.