Salted Caramel Oatmeal Walnut Cookies Posted on 8 Aug 16:17 , 0 comments

This is not your average cookie recipe.  They are made extra special by adding the exceptional chocolate walnuts from Old Dog Ranch.  Now, if you've purchased Old Dog Ranch Chocolate Walnuts and already ate the entire bag, you can use regular walnuts.  But, trust us on this, using the chocolate walnuts will rock your world.  Once we have them in the pantry, it is so hard to keep from eating them all before baking.  So, take our word for at least two bags.  You will thank us later.


  • 1 cup softened unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon fresh baking powder
  • 1/2 teaspoon fresh baking soda
  • 2 eggs
  • 2 teaspoons best quality vanilla
  • 1 and 3/4 cups all purpose flour
  • 3 cups old fashioned oats
  • 1 – 11 ounce package of Kraft Caramel bits
  • 1 cup Old Dog Ranch Chocolate Walnuts, chopped. If unavailable, regular walnuts


  1. Preheat your oven to 350 degrees
  2. Line several baking sheets with parchment or silicone mats
  3. In a large mixing bowl, cream butter and sugars until smooth
  4. Add eggs and vanilla and mix until combined.  Scrape down the bowl at this point
  5. In another bowl, whisk together the flour, salt, baking powder and baking soda
  6. Add oatmeal to the butter mixture and mix until combined
  7. Add the flour mixture and mix until just combined
  8. Add in chopped walnuts and caramel bits
  9. With a large ice cream scoop, place 6 cookies per baking sheet.  They will spread quite a bit, so I don’t put anymore dough on one baking sheet
  10. Bake the cookies for 6 minutes, then rotate the pans.  Bake another 4 minutes and start checking for doneness.  The cookies should be a light golden brown, but you don’t want to over bake them.  They can actually bake anywhere from 13 to 15 minutes depending on your oven.  Remember that they will also continue to bake on the pan when they are removed
  11. Wait about 5-8 minutes and move them to a cooling rack.  The cookies need to be cooled enough to move them, but not too cool or they will stick to the baking rack
  12. If you have any leftover cookies, you can microwave them for a few minutes so the caramel will not get too hard
  13. Store them in an airtight container for up to a week

Makes: 20 jumbo cookies or 40 smaller cookies

Prep time: 30 minutes

Bake time: 12-15 minutes depending on the size of the cookies

Recipe and photo reprinted with the permission of Liz Horne, author of Sweet Things by Lizzie