Caramel Oatmeal Cookies

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Homemade caramel oatmeal cookies with a gooey chocolate & caramel filling. These cookies are finished with a chocolate drizzle on top!

These jazzed up caramel oatmeal cookies are delicious and simple 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!

Image of the ready to eat caramel oatmeal cookies stacked on top of each other with one broken in half to show the gooey center

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 with a bite of one of these cookies. Two rolos in the center and *just enough* dough to cover them is the secret to these cookies.

Image of the oats, flour, and brown sugar all in a bowl separate and mixed together for these salted Carmel oatmeal cookies

How to make caramel oatmeal cookies

  • Dry ingredients: in a LARGE bowl, toss together all your 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 is all you need for 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: everything gets mixed together. It’s a thick dough so it can hold the rolos in well; mix until all ingredients are incorporated (I like using hand mixers). 
  • Add 2 rolos into 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!

Image of the butter being added to the dry ingredients

Tips for making the perfect caramel oatmeal cookies

  • Precise measuring β€“ if you use too much flour, you’ll end up with dense, overly puffy cookies. Spoon your flour into the measuring cup (if you scoop it into a measuring cup, it might get packed in too tightly) and level it off with the flat edge of a butter knife.
  • Slightly under bake for the delicious super soft and chewy texture we all love! Over-baked oatmeal caramel cookies aren’t near as flavorful or tender.
  • Make sure dough completely encapsulates the rolos. Otherwise, the rolos will seep out and likely 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 like it will on a tray.

Image showing the rolls being added to the middle of the dough and an image showing how the ball of dough should look for these caramel oatmeal cookies Image of the baked, ready to eat, salted caramel oatmeal cookies with chocolate drizzled on top

More delicious cookie recipes:

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Caramel Oatmeal Cookies

4.84 from 6 votes
Homemade caramel oatmeal cookies with a gooey chocolate caramel filling and a chocolate drizzle on top.
Print Recipe

Caramel Oatmeal Cookies

4.84 from 6 votes
Homemade caramel oatmeal cookies with a gooey chocolate caramel filling and a chocolate drizzle on top.
Course Dessert
Cuisine American
Keyword caramel oatmeal cookies
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 15 -16 large cookies
Author Chelsea

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 (2 per cookie)
  • 1/2 cup milk chocolate chips (or semi-sweet or dark; whichever you like best!)
  • 1 teaspoon vegetable oil

Instructions

  • Preheat 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 (allow to cool to room temperature so it doesn't melt the sugar and cause greasy cookies) and combine with the vanilla extract and egg. Pour into dry ingredients.
  • Stir everything together until a thick dough forms. You may need to knead the mixture with your hands.
  • Place the dough in the fridge, covered, while you unwrap the rolos. Unwrap the rolos.
  • Flatten the dough in your hand (about 2.5 to 3 tablespoons of dough) and press two rolos 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 but not make a ton extra. Make sure none of the rolos are exposed or it will leak out during baking.
  • Place 6 - 8 cookies on prepared sheet pan giving the cookies plenty of room. Place the tray in the fridge for 10 minutes to firm up before adding to the oven.
  • Bake for 9-12 minutes. Slightly underbaking these is the BEST! It lends a softer cookie with melted and gooey caramel. Overbaking these makes the caramel harden when cooled. 
  • I pull out 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.
  • Take a spoon and dip it in the melted chocolate. Run the spoon from left to right over the cookies to get the chocolate drizzle. Alternatively transfer 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!

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Nutrition facts in a Caramel oatmeal cookie

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39 Comments

  1. I think caramel immediately becomes even more desirable when it’s listed as “molten” lol. πŸ˜€ Because I just want to grab all of these cookies through my laptop screen and run away with them. Awesome way to jazz up classic oatmeal cookies, Chelsea!

  2. What a fantastic idea to put not one , but two rolos in these cookies! Love all that gooey caramel and chocolate in the middle! Totally dying to try one of these. πŸ™‚ Also I think you saw it on instagram, but I showed my roommate your blog and she immediately made your best ever healthy chocolate chip cookies. They were delicious!

  3. I am a sucker for oatmeal so love your obsession with oats too! These cookies are just absolutely amazing! I am dying over that ooey gooey center – love that you stuffed two rolos in there! And both of the little ones are just the sweetest and cutest! Love their adorable faces!

  4. Wow! These cookies look absolutely delicious. I really shouldn’t come over and read your posts before lunch…because now all I want is one of these oatmeal cookies. Maybe I should bake some this afternoon…for Santa, of course! Thanks for sharing! #client

  5. 4 stars
    I just made these, and they turned out great! Thanks for the recipe πŸ™‚ A couple of notes: My dough turned out really crumbly at first, so I wound up adding about two more tbsp. of butter and that seemed to help it come together. Also I found that when I put two Rolos inside the cookies they were HUGE, and I knew I wouldn’t have enough dough to make as many cookies as I wanted. It might be worth doubling the dough so you have enough cookies. I wound up using just one Rolo in each cookie, and they weren’t as gooey. Overall though, these are delicious!

  6. These look amazing, and I am planning on making them for a cookie exchange this year. But I don’t see anywhere in the directions how many cookies this recipe yields? Just curious b/c I will need about 3-4 dozen cookies and I’m not sure how to properly manipulate the recipe for what I need! Thanks!

  7. I just finished making these and taste testing them with my daughter:) They are delicious! I don’t normally like oatmeal cookies but these were so yummy. I used two mini rolos instead as they were on sale but they definitely weren’t as oozy as I would have liked. I also added an extra 1/2 tbsp of butter although I should of added more as it was still pretty crumbly to work with. The recipe made 18 cookies.

    1. Yay!! I’m sooo glad you loved these! I’d just keep them in a bag or if you want in a tupperware in the fridge for a longer-term storage. Just make sure you warm them again before eating! πŸ™‚

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