This recipe takes the best things about classic oatmeal cookies—the chewy texture, the hearty oats, and the sweet flavor—and elevates them to a whole new level by introducing melty chewy caramels into the mix.
Whether you’re a seasoned baker or trying your hand at homemade cookies for the first time, this recipe is designed for success. The combination of quick oats and old-fashioned oats ensures the perfect chewiness, and the addition of a cup of chocolate chips provides an extra layer of decadence. The dough comes together effortlessly with the help of a stand mixer or a hand mixer, making the process a breeze.
Whether you’re a caramel cookie enthusiast or just someone with a sweet spot for homemade treats, this caramel oatmeal cookie recipe is bound to become a staple in your collection.
Recipe Ingredient Notes
To make Caramel Oatmeal Cookies, you will need the following ingredients:
- All Purpose Flour
- Baking Soda
- Cinnamon
- Salt
- Butter
- Granulated sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Quick Oats, uncooked, (can also use Old Fashioned Oats)
- Kraft Caramel Bits
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Caramel Oatmeal Cookies
- Preheat oven to 350 ℉.
- In a small bowl, combine flour, baking soda, cinnamon and salt.
- In a large bowl, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Fold in oats and caramel bits.
- Drop by rounded Tablespoons onto baking sheets lined with parchment paper or silicone baking mats. Cook for 10-12 minutes, or until golden brown.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Caramel Oatmeal Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Enjoy More Delicious Oatmeal Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
Caramel Oatmeal Cookies
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup butter, (2 sticks, softened)
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups quick oats, uncooked, (can also use Old Fashioned Oats)
- 1 package Kraft Caramel Bits
Instructions
- Preheat oven to 350 ℉.
- In a small bowl, combine flour, baking soda, cinnamon and salt.
- In a large bowl, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Fold in oats and caramel bits.
- Drop by rounded Tablespoons onto baking sheets lined with parchment paper or silicone baking mats. Cook for 10-12 minutes, or until golden brown.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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Happy Valley Chow
I have about 30 of the square caramels left over from Halloween. Any thoughts on how I could unwrap these and maybe slice them to add to the mixture? Would that even work?
KatzGlutenFree.com