Name: Caramel Oatmeal Cookies
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Ingredients: 1.5 cups Flour; 1.5 cups Old-fashioned oats; 1 cup Light brown sugar (lightly packed); 0.75 teaspoon Baking soda; 0.5 teaspoon Salt; 10 tablespoons Unsalted butter (melted, room temperature); 1 teaspoon Vanilla extract; 1 large Egg; 30 Rolos (unwrapped); 0.5 cup Chocolate chips; 1 teaspoon Vegetable oil

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Nothing quite beats the joy of baking a batch of Caramel Oatmeal Cookies on a cozy afternoon. I remember the first time I made these cookies, the aroma of buttery goodness filled my kitchen, making it impossible to resist sneaking a taste. With a perfect balance of chewy oats and gooey caramel wrapped in a warm cookie, they quickly became a family favorite. I often find myself baking these cookies when I’m looking to brighten someone’s day or just indulge in a sweet treat to lift my spirits. It’s a simple recipe that brings comfort and nostalgia, perfect for sharing or enjoying solo with a cup of tea. Whether it’s a rainy day or a sunny afternoon, these cookies are always a delightful addition to any snack table.

Recipe Snapshot

Total Time:
24 mins

Prep Time:
15 mins

Cook Time:
9 mins

Difficulty:
Medium

Calories:
180 kcal

Protein:
2 g

Diet:
Paleo, Vegan, Gluten-Free

Fat:
9 g

Tools Used:
Large sheet pan (15″ x 21″)

Why This Caramel Oatmeal Cookies Hits Different

They’re Incredibly Satisfying

First and foremost, the Caramel Oatmeal Cookies are hands down one of the most satisfying cookies you’ll ever bite into. The combination of the chewy oats with the rich, melted caramel creates a delicious texture that keeps you coming back for more. Each cookie is a little treasure, offering a surprise of gooey goodness inside.

They’re Perfect for Any Occasion

Another reason to love these cookies is their versatility. Whether it’s a birthday party, a casual get-together, or just a treat for yourself, these cookies fit right in. They are charming enough to impress guests, yet simple enough for an everyday treat.

Easy to Make

Making Caramel Oatmeal Cookies is a breeze. With just a handful of ingredients and straightforward steps, even novice bakers can whip up a batch without breaking a sweat. Plus, there’s something therapeutic about mixing and folding ingredients, letting the anticipation build as the cookies bake.

They’re a Hit with Kids and Adults Alike

Kids love the sweetness and fun of discovering the caramel inside, while adults appreciate the nostalgic flavors and textures. These cookies are a great way to bring the family together in the kitchen, creating memories while you bake.

Perfect for Meal Prepping

If you’re into meal prepping or want to have goodies on hand, these cookies freeze beautifully. You can make a double batch and freeze some for later, ensuring that you have a sweet treat ready whenever those cravings hit.

FAQ

Yes, you can use quick oats or steel-cut oats for the Caramel Oatmeal Cookies, but the texture may vary. Quick oats will yield a softer cookie, while steel-cut oats will create a chewier texture. I recommend sticking to old-fashioned oats for the best results, as they provide a perfect balance of chewiness and structure.

To keep your Caramel Oatmeal Cookies fresh, store them in an airtight container at room temperature. They’ll stay good for about a week. If you want to keep them longer, consider freezing them. Just make sure they’re fully cooled before placing them in a sealed bag or container.

Absolutely! You can prepare the dough for Caramel Oatmeal Cookies ahead of time. Just wrap the dough in plastic wrap and refrigerate it for up to 48 hours. When you’re ready to bake, simply scoop and bake as instructed. This makes it super convenient for last-minute baking!

If you can’t find Rolos or want to switch things up, you can use other chocolate-covered caramel candies or even chocolate chips for a different flavor. However, Rolos are unique in their combination of chocolate and caramel, so be prepared for a different taste experience.

If your Caramel Oatmeal Cookies are spreading too much while baking, it could be due to a few reasons. Make sure your butter is at the right temperature; if it’s too warm, the cookies will spread. Also, check your measurements, especially for flour. Adding too little flour can lead to a cookie that spreads excessively.

Conclusion

The Caramel Oatmeal Cookies are special because they combine the heartiness of oats with the sweetness of caramel, creating a treat that’s indulgent yet comforting. I encourage you to give this recipe a try and enjoy the delightful experience of baking these cookies. They’ll undoubtedly become a beloved favorite in your home, bringing smiles to everyone!

Caramel Oatmeal Cookies

Craving a treat that's both comforting and delicious? Try these Caramel Oatmeal Cookies! With chewy oats and gooey caramel, they're the ultimate snack for any occasion. Perfectly sweet and oh-so-satisfying, you'll want to make them tonight!

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Prep Time 15

Cook Time 9

Total Time 24

Course Desserts

Cuisine American

Servings 15 cookies

Calories 180 kcal

Equipment

Large sheet pan (15" x 21")

Ingredients

1.5 cups Flour
1.5 cups Old-fashioned oats
1 cup Light brown sugar lightly packed
0.75 teaspoon Baking soda
0.5 teaspoon Salt
10 tablespoons Unsalted butter melted, room temperature
1 teaspoon Vanilla extract
1 large Egg
30 Rolos unwrapped
0.5 cup Chocolate chips
1 teaspoon Vegetable oil

Instructions

Preheat your oven to 350°F. Line a large sheet pan with parchment paper or a silicone baking mat and set aside.

In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt. Stir well to ensure everything is mixed evenly.
Melt the butter and let it cool to room temperature. It’s important to cool it so it doesn’t melt the sugar and create greasy cookies. Once cooled, combine the melted butter with the vanilla extract and the egg.
Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. If necessary, knead the mixture with your hands to ensure everything is combined.

Cover the dough and refrigerate while you unwrap the Rolos. This helps firm up the dough a bit.
Take about 3 tablespoons of dough and flatten it in your hand. Place two Rolos in the center, then fold the edges of the dough up around the candies. Make sure to seal them completely, as you don’t want any candies exposed.
Place 6 to 8 cookies on the prepared sheet pan, leaving enough room between them. Refrigerate for 10 minutes to help them firm up before baking.

Bake for 9 to 12 minutes. I love to underbake them slightly to keep them soft and gooey. If you overbake, the caramel will turn hard.
Once done, let the cookies sit on the sheet for 2 to 3 minutes, then transfer them to a cooling rack to firm up further.
To top with chocolate, combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in bursts of 15 seconds, stirring in between until fully melted.

Drizzle the melted chocolate over the cooled cookies or transfer the melted chocolate to a small plastic bag, snip the tip off, and drizzle it over the cookies.

Notes

Storage: Store baked cookies in an airtight container at room temperature for up to 1 week.
Freezing: Freeze dough balls and bake them directly from the freezer.