Caramel Oatmeal Cookies
Caramel oatmeal cookies take a classic oatmeal cookie and make it even better with a gooey caramel center. They’re buttery, chewy, and finished with a sprinkle of sea salt that makes the caramel really shine.
Caramel oatmeal cookies are such a fun and delicious twist on the classic oatmeal cookie. I love the combination of chewy oats, buttery brown sugar, and that soft caramel tucked into the center. The caramel melts as the cookies bake, giving you a gooey bite that pairs so well with the sprinkle of sea salt on top.
They’re perfect for sharing, adding to a holiday cookie tray, or keeping around when you need a little something sweet. Just be prepared for everyone to ask when you’re making the next batch!
Why You’ll Love This Recipe
- No chopping or melting caramels. Soft caramels make this recipe surprisingly easy. Just unwrap, tuck one into the dough, and you’re done.
- Just like a bakery cookie. That little pool of caramel peeking through the center and sprinkle of sea salt make these look extra special without any fancy decorating.
- Great for cookie trays. These stand out next to the usual chocolate chip and sugar cookies, so they’re a fun one to add to your Christmas cookie spread.
Ingredient Notes
- Old-fashioned rolled oats: Use old-fashioned oats for the best chewy texture. Avoid quick or instant oats, which can change the texture of the cookies.
- All-purpose flour: Regular all-purpose flour works best here. Spoon and level it into your measuring cup, or use a kitchen scale for the most accurate amount.
- Baking soda: Helps the cookies spread and gives them lightly crisp edges.
- Ground cinnamon: Adds a warm flavor that pairs especially well with the caramel.
- Salt: A little salt in the dough balances the sweetness and brings out the other flavors.
- Unsalted butter: Use softened butter so it creams smoothly with the sugars.
- Dark brown sugar: Dark brown sugar gives the cookies a deeper caramel flavor and keeps them soft. Light brown sugar can also be used if that’s what you have.
- Granulated sugar: Adds sweetness and helps give the cookies lightly crisp edges.
- Eggs: Room temperature eggs blend more easily into the butter and sugar mixture and help create a smooth dough.
- Pure vanilla extract: Adds extra flavor and rounds out the caramel and cinnamon.
- Soft caramels: Use soft, individually wrapped caramels that will melt into the center as the cookies bake. Kraft caramels are my go-to, but Werther’s soft caramels also work.
- Sea salt: A light sprinkle on top gives you that sweet-and-salty finish and makes the caramel flavor stand out.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Chocolate chips. Add ½ cup chocolate chips to the dough for a chocolate-and-caramel combination.
Pecans. Mix in ½ cup chopped pecans for a little crunch and a nutty flavor.
Coconut. Add ½ cup sweetened shredded coconut for a chewy coconut twist.
Chocolate drizzle. Once the cookies are completely cool, drizzle them with melted chocolate for an extra-decadent finish.
How to Make Caramel Oatmeal Cookies
- Whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer or with a hand mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 4 minutes. Beat in vanilla and eggs until creamy, about 1 minute, scraping down the sides as needed.
- Gradually add the flour oat mixture and mix until just blended.
- Scoop 2½ to 3 tablespoons of dough and roll into a ball. Flatten into a disc, place caramel in the center, and wrap the dough around it. Roll into a ball again and place on the prepared baking sheet, about 3 inches apart.
- Bake at 350°F for 10–12 minutes. Reshape hot cookies if needed, then cool 3 minutes on the pan before transferring to a rack. Sprinkle with sea salt.
Expert Tips
Don’t overmix the dough. Once the flour is added, mix just until everything comes together. Overmixing can make the cookies tough.
Seal the caramel well. Pinch the dough firmly around the caramel and check for any gaps. If the caramel is exposed, it can leak out while baking.
Give them plenty of space. These cookies spread as they bake, so leave about 3 inches between each one on the baking sheet.
Watch the baking time. Pull the cookies when the edges are lightly golden but the centers still look a little soft. They’ll continue to set as they cool.
Reshape while they’re hot. If the cookies spread unevenly, use a butter knife or round cookie cutter to gently nudge the edges back into shape while they’re still warm.
Let them cool. The caramel will be extremely hot right out of the oven. Let the cookies sit on the baking sheet for at least 3 minutes before transferring them to a cooling rack.
Make Ahead and Storage Tips
Storing. Store baked cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between the layers to keep the cookies from sticking to each other.
Freezing. Freeze the cookie dough for up to 3 months. Wrap the dough tightly in plastic wrap, then label and date it before freezing. Thaw the dough in the refrigerator, then let it sit at room temperature for about 10–15 minutes, or until soft enough to scoop and shape around the caramels. Baked cookies can also be frozen for up to 3 months. Wrap them well in plastic wrap and place them in an airtight, freezer-safe container to help prevent freezer burn.
Make ahead. Prep the dough up to 48 hours in advance. Cover and refrigerate until ready to bake. Let the dough sit at room temperature for about 10–15 minutes so it softens enough to scoop and shape.
Recipe FAQ
Yes! You can fold ½ cup of Kraft caramel bits into the cookie dough instead of stuffing the cookies with caramel.
I haven’t tested this recipe with quick oats, but they will likely give the cookies a noticeably different texture.
The dough may have been too warm, especially if your kitchen is warm or humid. The heat from your hands while rolling can also soften the dough. If needed, chill the dough in the fridge for about 30 minutes to help it firm up before baking.
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Get the Recipe: Caramel Oatmeal Cookies
Ingredients
- 3 cups (270 g) old-fashioned rolled oats, (not instant oats)
- 1 ½ cups (187 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (5 g) ground cinnamon
- ½ teaspoon (2.5 g) salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) packed dark brown sugar, (light brown works too)
- ⅓ cup (66 g) granulated sugar
- 2 (2) large eggs, room temperature
- 1 Tablespoon (15 ml) pure vanilla extract
- 18 (18) Kraft soft caramels, unwrapped (Werther’s soft caramels also work)
- Sea salt for garnish
Instructions
- Preheat the oven to 350° F. Line cookie sheets with parchment paper, set aside.
- Whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.
- In a bowl of a stand mixer (or using a hand mixer), mix together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in vanilla and eggs until light and creamy, about 1 minute. Scrape down sides when necessary.
- Gradually add the flour oat mixture and mix until just blended.
- Scoop about 2 ½ to 3 Tablespoons of dough. Form into a ball, then flatten into a disc. Place the caramel in the center and wrap the dough around it to form a ball again. Place dough balls on prepared baking sheet about 3 inches apart (the cookies will spread).
- Bake at 350° F for 10 to 12 minutes. The edges will look lightly browned and the centers gooey. If the cookies spread into an abnormal shape, use a butter knife to reshape while they are still hot. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack to cool completely. Garnish with a sprinkle of sea salt before serving.
