Home > Desserts > Caramel Oatmeal Cookies Caramel Oatmeal Cookies May 2, 2019 | 43 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Homemade Caramel Oatmeal Cookies with gooey chocolate and caramel filling. These cookies are finished with a chocolate drizzle on top! These jazzed-up Caramel Oatmeal Cookies are delicious and easy to make. If you’re looking for other oatmeal cookies, try my famous Oatmeal Chocolate Chip Cookies or these Oatmeal Pecan Cookies. These old-fashioned Oatmeal Cookies are always a fun treat too! Today I’m combining one of my favorite candies ever (Rolos®) with my favorite type of cookies (oatmeal!). And it’s the ultimate match-up. These cookies are thick, chewy, chocolatey, oozing with caramel, and all-around delicious! The Rolos stay soft and melty inside, creating a molten-like effect when you bite into one of these cookies. Two Rolos in the center and *just enough* dough to cover them is the secret to these cookies. How to make Caramel Oatmeal Cookies Dry ingredients: In a large bowl, toss together all the dry ingredients: white flour, old-fashioned (not quick!) oats, baking soda, salt, and brown sugar. It’s really important to level off all your ingredients to the top of the measuring cups/spoons. Wet ingredients: Melted butter, one large egg, and some vanilla extract are all you need for the wet ingredients. Make sure the melted butter has returned to room temperature so you don’t melt the sugars (which will result in greasy cookies). It’s also important you use a large egg so there is enough moisture in the dough! Combine wet and dry: Mix everything together. It’s a thick dough so that it can hold the Rolos in place; mix until all ingredients are incorporated. (I like using a hand mixer.) Add two Rolos to the center of each cookie: Roll just enough dough to cover the Rolos. Bake in a preheated oven. Drizzle: Since there aren’t chocolate chips in the dough, it’s important to finish these cookies off with some melted chocolate. Drizzle it right on top and enjoy! If you like salty-sweet, hit the tops of these cookies with some Maldon® sea salt flakes! QUICK TIP If you wince when you see the price tag on Maldon salt, keep in mind that you use flakes of it, not teaspoons full. Maldon flaky sea salt is a finishing salt, not a cooking salt and that’s what makes it different from the other salts you may have in your pantry. Finishing salt is used to season food at the end of cooking instead of at the beginning. Seasoning salt is what puts the salt in salted caramel. It’s just not the same if you sprinkle these cookies with your salt shaker. Tips for making the perfect Caramel Oatmeal Cookies Precise measuring: If you use too much flour, you’ll end up with dense, puffy cookies. Spoon the flour into the measuring cup (if you scoop it into a measuring cup, it can get packed in too tightly) and level it off with the flat edge of a table knife. Slightly under bake for the delicious super-soft and chewy texture we all love! Overbaked cookies aren’t near as flavorful or tender. Make sure the dough completely covers the Rolos. Otherwise, the caramel will seep out and burn. Use a Silpat® liner or parchment paper. These cookies bake best on a liner. Especially if a little caramel does ooze out — it won’t make as big of a mess on a liner as it will on a tray. More delicious cookie recipes Oatmeal Creme Pie Soft and chewy Peanut Butter Cookies White Chocolate Macadamia Nut Cookies Thumbprint Cookies Edible Cookie Dough Meringue Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Caramel Oatmeal Cookies 4.84 from 6 votes - Review this recipe Homemade Caramel Oatmeal Cookies with a gooey chocolate caramel filling and a chocolate drizzle on top. SAVE TO RECIPE BOX Print Recipe Caramel Oatmeal Cookies 4.84 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Homemade Caramel Oatmeal Cookies with a gooey chocolate caramel filling and a chocolate drizzle on top. Course Dessert, Snack Cuisine American Keyword caramel oatmeal cookies Prep Time 15 minutes minutes Cook Time 9 minutes minutes Total Time 24 minutes minutes Servings 15 -16 large cookies Chelsea Lords Calories 264kcal Author Chelsea Lords Ingredients▢ 1 and 1/2 cups white flour spoon and level measurement▢ 1 and 1/2 cups old fashioned oats▢ 1 cup packed light brown sugar▢ 3/4 teaspoon baking soda▢ 3/4 teaspoon fine sea salt (reduce to 1/2 teaspoon if using table salt or sensitive to salt)▢ 10 tablespoons unsalted butter melted and cooled to room temperature.▢ 1 teaspoon vanilla extract▢ 1 large egg▢ 30-34 unwrapped Rolos or other chocolate-covered caramel candy (2 per cookie)▢ 1/2 cup milk chocolate chips (or semi-sweet or dark; whichever you like best!)▢ 1 teaspoon vegetable oil InstructionsPreheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a Silpat liner and set aside.In a large bowl, stir together the flour, oats, brown sugar, baking soda, and salt.Melt the butter and allow it to cool to room temperature, so it doesn't melt the sugar and cause greasy cookies. Combine with the vanilla extract and egg. Pour into the dry ingredients.Stir everything together until a thick dough forms. You may need to knead the mixture with your hands.Cover and refrigerate the dough while you unwrap the Rolos. Flatten the dough in your hand (about 2.5 to 3 tablespoons of dough) and press two candies into the center of the cookie. Press the edges up around the candies and completely seal into a large cookie -- the dough should just cover the Rolos without much extra. Make sure none of the candies are exposed or the caramel will leak out during baking.Place 6 - 8 cookies on the prepared sheet pan, giving the cookies plenty of room. Refrigerate the tray for 10 minutes to firm up before baking.Bake for 9-12 minutes. Slightly underbaking these is the BEST! It creates a softer cookie with melted and gooey caramel. Overbaking makes the caramel harden when cooled. I remove the cookies generally at 9-10 minutes, allow them to sit on the cookie sheet for another 2-3 minutes, and then transfer to a cooling rack to allow them to firm up a bit.To top with chocolate, combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30 seconds, stir for 15 seconds, and then microwave again in bursts of 15 seconds, stirring in between each burst for 10 seconds until completely melted.Dip a spoon in the melted chocolate. Run the spoon from left to right over the cookies to get the chocolate drizzle. Alternatively transfer the chocolate to a small plastic bag, snip off the top with scissors, and drizzle all over. Let stand. Cookies best enjoyed within 1-2 days of making; best on the same day they're made! Nutrition FactsCalories: 264kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 204mg | Potassium: 89mg | Fiber: 1g | Sugar: 22g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.