The little addition of caramel sauce and the touch of oats gives these cookies a crispier outside and chewier centre. 






Skill level

Average: 3.3 (25 votes)

This is my new favourite chocolate chip cookie recipe… seriously! (And you know that I take chocolate chip cookies very seriously.) 


  • ¾ cup (175 g) unsalted butter
  • 1 cup (200 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1½ tbsp (30 ml) caramel sauce or dulce de leche
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1½ cups (225 g) plain (all-purpose) flour
  • ¼ cup (25 g) regular rolled oats
  • 3 tsp (7.5 g) cornflour (cornstarch)
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp flaked sea salt, plus extra for sprinkling
  • 1 cup (180 g) semisweet chocolate chips
  • ½ cup (90 g) salted caramel chips (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes about 2 dozen cookies.

  1. Preheat the oven to 190°C (375°F) and line 2 baking trays with parchment paper.
  2. Melt the butter in a saucepan over medium heat until the foaming subsides and you see brown bits form at the bottom, 3 to 4 minutes. Measure the brown and granulated sugars into a large mixing bowl and pour in the butter (including the brown bits). 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.
  3. Switch to a spatula and stir in the egg and vanilla. Stir in the flour, oats, cornflour, 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 5 cm (2 inches) between them. Flatten them with your palm and sprinkle lightly with sea salt. Bake for 8 to 10 minutes, then give the trays a good smack on the oven door or counter before setting them on racks to cool.
  4. The cookies will keep up to 4 days in an airtight container.




• If salted caramel chips are not available, you can replace the salted caramel chips with regular chips or another flavour.