Why You’ll Love This Recipe
I love these cookies because they’re fast, foolproof, and perfect for satisfying a sweet craving without much effort. The caramel flavor is smooth and buttery, the oats give them a chewy texture, and the sea salt ties it all together. They set up beautifully in the fridge, making them ideal for a make-ahead dessert or a quick treat to share.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Granulated sugar
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Brown sugar
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Unsalted butter
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Milk
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Rolled oats
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Vanilla extract
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Salted caramel sauce (homemade or store-bought)
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Flaky sea salt (for topping)
Directions
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I combine the granulated sugar, brown sugar, butter, and milk in a saucepan over medium heat. I stir until the mixture comes to a boil.
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I let it boil for about 2 minutes, stirring constantly so it doesn’t burn.
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I remove it from the heat and stir in vanilla extract and the salted caramel sauce.
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I add the oats and mix until they’re fully coated and sticky.
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I drop spoonfuls of the mixture onto a parchment-lined baking sheet, shaping them into cookies.
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While still warm, I sprinkle the tops lightly with flaky sea salt.
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I let the cookies cool and set at room temperature or in the fridge until firm.
Servings and timing
This recipe makes about 18–20 cookies.
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Prep time: 10 minutes
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Cook time: 5 minutes
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Chill time: 20–30 minutes
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Total time: About 45 minutes
Variations
Sometimes I stir in mini chocolate chips or drizzle melted chocolate on top once they’ve cooled. I’ve also swapped the oats for crushed graham crackers or pretzel bits for more crunch. If I want a nutty version, I add chopped pecans or almonds. And for an extra caramel boost, I swirl in more caramel sauce just before the cookies set.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well for up to 2 months. I don’t reheat them—they’re best enjoyed chilled or at room temp.
FAQs
Can I make these cookies gluten-free?
Yes, I just use certified gluten-free oats and they turn out perfect.
Do I need to refrigerate them to set?
Not always—they will firm up at room temperature, but refrigerating helps them set faster and hold their shape better.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer. I prefer rolled oats for a chewier bite.
Can I make these less sweet?
I sometimes cut back slightly on the sugar and use more oats. The sea salt on top also helps balance the sweetness.
What’s the best caramel to use?
I like using a thick, high-quality salted caramel sauce so the flavor really shines, but any caramel sauce works.
Conclusion
No-bake salted caramel cookies are one of my favorite quick treats—rich, chewy, and topped with that perfect salty crunch. They’re easy enough to whip up on a weeknight but special enough to share at parties or gift to friends. Every bite is the perfect balance of sweet and salty indulgence.
PrintNo-Bake Salted Caramel Cookies
These easy, chewy cookies come together without an oven—perfect for quick caramel cravings and effortless dessert making.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: About 20 cookies
- Category: Dessert, Cookies, No-Bake Treats
- Method: No-Bake, Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar, packed
1/2 cup whole milk (or half-and-half)
1/4 teaspoon salt
1/2 cup caramel sauce (store-bought or homemade)
3 cups quick oats (or rolled oats)
1 teaspoon vanilla extract
Flaky sea salt, for sprinkling
Instructions
Line a baking sheet with parchment paper.
In a saucepan over medium heat, melt the butter. Stir in brown sugar, milk, and salt. Bring to a gentle boil and cook for 2 minutes, stirring constantly.
Remove from heat and stir in caramel sauce and vanilla.
Add oats and mix until fully coated.
Drop spoonfuls of the mixture onto the prepared baking sheet.
Immediately sprinkle each cookie with flaky sea salt.
Let cookies set at room temperature for 30–40 minutes, or refrigerate for quicker setting.
Store in an airtight container at room temperature or in the fridge.
Notes
Use quick oats for a softer cookie or rolled oats for extra chewiness.
For richer flavor, drizzle extra caramel sauce on top before adding sea salt.
Store up to 1 week in the fridge or freeze for up to 2 months.
Great for holiday cookie trays—no oven required!
