Preparation Steps

• Lightly toast the oats: Place the rolled oats in a dry skillet over medium heat and stir until fragrant and just golden, 3–4 minutes. Transfer to a plate to cool completely.
• Make the salted caramel ribbon: In a small saucepan over low heat, melt the caramels with the heavy cream, stirring constantly until smooth and glossy, 4–6 minutes. Stir in 1/4 teaspoon fine sea salt. Remove from heat and let cool until thick, scoopable, and just warm, about 15–20 minutes. Tip: If the caramel seems runny, refrigerate it for 5 minutes to thicken.
• Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, 1 1/4 teaspoons fine sea salt, and cinnamon.
• Cream the butter and sugars: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar on medium speed until fluffy and lightened, 2–3 minutes. Beat in the molasses. Add the eggs one at a time, mixing well after each, then mix in the vanilla.
• Combine: On low speed, mix the dry ingredients into the butter mixture just until a few flour streaks remain. Fold in the cooled toasted oats and chocolate chips until evenly distributed and no dry spots remain.
• Ribbon in the caramel: Dollop about half of the cooled caramel over the dough. Using a spatula, fold the dough 2–3 times to create visible caramel streaks. Add the remaining caramel and fold once or twice more—avoid overmixing so the caramel stays ribboned rather than fully blended.
• Portion and chill: Line a baking sheet with parchment. Scoop 2-tablespoon mounds (about 40 g each) and arrange them close together on the sheet. Refrigerate uncovered for 45–60 minutes, or until the dough feels firm to the touch.
• Bake: Preheat the oven to 360°F (182°C) with a rack in the center. Arrange 8–10 chilled dough mounds on a parchment-lined baking sheet, spacing 2 inches apart. Bake 10–12 minutes, until edges are set and lightly golden and centers look puffed and soft. For crinklier edges, rap the pan once against the oven rack at the 8-minute mark, then finish baking.
• Finish: Immediately sprinkle each hot cookie with a pinch of flaky sea salt. Cool on the pan for 5 minutes, then transfer to a rack to cool completely. Repeat with remaining dough.