Sometimes the best recipes happen completely by accident.
I originally started making these because I had almost two dozen eggs in my fridge, random pantry ingredients everywhere, and one of those moods where I wanted something cozy but didn’t want to leave the house to buy ingredients. What started as “I should probably use some of this stuff up” somehow turned into these caramel sea salt campfire oatmeal cookies that honestly taste like a mix between hot cocoa, oatmeal cookies, and s’mores.
These are soft and chewy from the dark brown sugar, slightly crunchy from the graham crackers, and extra cozy from the tiny dehydrated marshmallows. The best part though was pressing chopped Hershey’s S’mores caramel chocolate bars onto the tops right after baking while the cookies were still warm. It made them look bakery-style with almost no extra effort. It was also my favorite part of the process. Adding those final touches to each individual cookie.
I also love that this recipe feels flexible and low pressure. It’s the kind of recipe that works well for using up random chocolate or baking ingredients you already have at home instead of needing to buy something super specific. It was also a recipe that my 5 year old was easily able to help with and add most of the ingredients. She loves baking with me and any time I can include her I jump on it. She’s really getting the hang of pouring, proper measurements, and cracking eggs without any shell! We get to spend time together and have a sweet oatmeal cookie treat after!
What These Cookies Taste Like
If an oatmeal cookie and a campfire dessert had a baby.
They’re:
- soft and chewy in the center
- lightly crisp around the edges
- rich and caramel-y from the dark brown sugar
- filled with melty chocolate pockets
- cozy without being overly sweet
The little hot cocoa marshmallows don’t become giant gooey marshmallows like regular marshmallows would. Instead they soften slightly and create tiny sweet pockets throughout the cookies.
They also have this really good little salty kick from the caramel sea salt chocolate chips combined with a light sprinkle of Maldon sea salt flakes on top after baking. It balances the sweetness perfectly and makes them taste a little more bakery-style and grown up instead of just overly sugary.
Caramel Sea Salt Campfire Oatmeal Cookies Recipe
Makes about 24 cookies
Ingredients
Wet Ingredients
- 1 cup butter, softened
- 1¼ cups dark brown sugar
- 1/4 cup regular sugar
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Mix-Ins
- 1 cup caramel sea salt chocolate chips
- 1/2 cup crushed graham crackers
- 1/4 cup tiny dehydrated hot cocoa marshmallows
Optional Toppings After Baking
- chopped Hershey’s S’mores caramel chocolate bars
- Maldon sea salt flakes
- extra marshmallow bits
Instructions
Step 1
Preheat oven to:
- 350°F
Line baking sheets with parchment paper.
Step 2
In a large bowl, cream together:
- 1 cup softened butter
- 1¼ cups dark brown sugar
- 1/4 cup regular sugar
Mix until smooth and fluffy.
Then add:
- 2 eggs
- 1 teaspoon vanilla extract
Mix again until fully combined.
Step 3
Add to the bowl:
- 1½ cups flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Mix until a thick cookie dough forms.
Step 4
Fold in:
- 1 cup caramel sea salt chocolate chips
- 1/2 cup crushed graham crackers
- most of the 1/4 cup dehydrated marshmallows
Save a small handful of marshmallows for topping after baking.
Step 5
Let the dough rest for:
- 20 minutes
This helps soften the oats and gives the cookies a chewier texture.
Step 6
Scoop cookie dough onto baking sheets about:
- 2 inches apart
Slightly flatten each cookie with your hand.
Step 7
Bake at:
- 350°F for 13–15 minutes
The edges should look lightly golden while the centers still look slightly soft.
Do not overbake. The cookies continue setting while cooling.
Step 8
Right after baking, while cookies are still warm, press onto the tops:
- chopped Hershey’s S’mores caramel chocolate bar pieces
- remaining marshmallow bits
Then finish with:
- a light sprinkle of Maldon sea salt flakes
Let cookies cool on baking sheet for:
- 5–10 minutes
before transferring.
Calories & Nutrition
Per cookie (based on 24 cookies total):
- 220–240 calories
- ~30g carbs
- ~10g fat
- ~3g protein
- ~17g sugar
Little Tip
This recipe is honestly perfect for using up random chocolate you already have around the house. I used Hershey’s S’mores caramel chocolate bars and loved how cute they looked pressed into the tops after baking. I think this recipe would also work really well with leftover chocolate bars from holidays, broken chocolate pieces, or even random baking chips sitting in the pantry.
These are especially good warm with coffee or a glass of milk and somehow feel like the exact kind of dessert you want during a cozy night at home.
Interested in more homemade baked goods? Check out my recipe for banana muffins with chocolate flakes!
Not in the mood to bake but want some yummy cookie dough? Check out my post about Doich Cookie Dough!
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