Chocolate caramel oat cookies

These chocolate caramel oat cookies are hearty and gooey at the same time!

chocolate caramel oat cookies

Earlier this month, Addie had a half day of school. Fortunately, my husband and I both had the day off from work. Naturally, I went to the rink to practice. After I got home and finished cleaning up around the house, Addie was back from school.

chocolate caramel oat cookies

We didn’t have any solid plans for the day so I thought it would be fun to bake something together. My husband mentioned that we hadn’t baked cookies in a while, so we found a cookbook and starting flipping through. He and Addie went through each recipe, page by page, until they found the perfect recipe. This was it.

Since we didn’t have any Rolo candies, we had to take a field trip to buy some. Along the way, Addie and I stopped by a local craft store that was going out of business so we spent some time perusing the store. When we returned, it was time to bake.

chocolate caramel oat cookies

These cookies baked up pretty quickly. Mine took about 9 minutes in the oven, so they were cooled and ready to eat after we went outside to play. The three of us enjoyed the heartiness of the cookies and how each one contained a melted Rolo candy. They were perfect when they were slightly warm since the melted caramel was oozy and soft.

All in all, it was a fun day for the three of us. We watched a movie on Disney+ and relaxed most of the day.

chocolate caramel oat cookies

Chocolate caramel oat cookies

Soft chocolate caramels are melted into an oat cookie base
Prep Time20 minutes
Cook Time9 minutes
Total Time29 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 30
Author: Eva Bakes


  • 2 cups all-purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter room temperature
  • ¾ cup brown sugar packed
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 rolls chocolate-covered caramels (Rolos)


  • Preheat your oven to 375°F. Line two standard cookie sheets with parchment paper or silicone mats and set aside.
  • In a large bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter with the sugars, egg and vanilla on medium speed until smooth and creamy, about 2-3 minutes.
  • Turn the mixer to low and slowly add in the dry ingredients. Mix until everything comes together.
  • Turn the mixer off and fold in the unwrapped chocolate covered caramels.
  • Using a medium sized cookie scoop or two spoons, scoop mounds of cookie dough onto your prepared baking sheet. Make sure you leave about 2 inches between each mound of dough.
  • Bake in your preheated oven for 8-9 minutes or until the edges start to turn golden.
  • Cool on the sheet for about 5 minutes before transferring to a baking rack to cool completely.


Cookies should be stored in an airtight container at room temperature and will last several days.
Source: Cookies: More than 200 Recipes by Jill Snider

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