Name: Caramel Oatmeal Cookies for Supper
Yield: 15

Irresistible Caramel Oatmeal Cookies filled with gooey chocolate and caramel and topped with a chocolate drizzle!

For more oatmeal cookies, try my famous Oatmeal Chocolate Chip, Oatmeal Pecan, or Oatmeal Cookies!

The Best Caramel Oatmeal Cookies

Today, I’m mixing one of a reliable candies (Rolos®) with a reliable cookie type (oatmeal!) for the ultimate combo. These cookies are thick, chewy, chocolatey, filled with caramel, and downright satisfying!

The Rolos stay soft and gooey inside, creating a melty center when you take a bite. Two Rolos in the middle, with just enough dough around them, is the secret to these cookies.

Oats, flour, and brown sugar separated in a bowl, then mixed together for this satisfying and straightforward recipe.

Ingredients

Flour: Spoon flour into the measuring cup and level it off to prevent heavy cookies.
Old-Fashioned Oats: Stick with old-fashioned oats; instant oats can make the cookies too soft.
Light Brown Sugar: Adds sweetness and a caramel flavor.
Baking Soda: Makes the cookies puff up a bit for a soft texture.
Salt: Don’t skip the salt—it brings out all the other flavors.
Unsalted Butter: Let melted butter cool first to keep cookies from getting greasy.
Vanilla Extract: Boosts the flavor and sweetness.
Egg: Holds everything together for a soft, chewy texture.
Rolos: Wrap the Rolos completely in dough to keep caramel from oozing out.
Chocolate Chips: For drizzling, add an extra touch of sweetness.

How To Make Caramel Oatmeal Cookies

Prep: Heat the oven to 350°F and line a baking sheet with parchment paper.
Dry Ingredients: In a bowl, mix together flour, oats, sugar, baking soda, and salt.
Wet Ingredients: Melt the butter and let it cool. mix in vanilla and egg, then mix with the dry ingredients.
Shape Cookies: Flatten the dough in your hand, put two Rolos in the center, and wrap the dough around them. Do this for each cookie.
Chill & Bake: Place the cookies on the baking sheet, chill, then bake until the edges turn golden.
Cool & Drizzle: Melt chocolate chips with a bit of oil, then drizzle over the cookies. Enjoy!

Rolo candies being added to the center of the dough, showing how the dough ball should look with the candy inside for the oatmeal caramel cookies.

Caramel Oatmeal Cookie Tips

Measure Flour Carefully: Spoon flour into the measuring cup and level it off to avoid thick, puffy cookies.
Bake Until Just Set: For chewy cookies, take them out when they’re just set; baking too long can make them less soft.
Cover Rolos Fully: Make sure each Rolo is completely wrapped in dough to stop the caramel from leaking.
Use a Liner: Bake on a silicone mat or parchment paper to keep cookies from sticking, especially if some caramel comes out while baking.