Oatmeal Chocolate Chip Caramel Cookies
Caramel. Chocolate. Oatmeal. And just a touch of cinnamon. These Oatmeal Chocolate Chip Caramel Cookies bring all of those flavors together in one soft, chewy cookie.
They are like a warm hug from fall, with gooey caramel, melty chocolate chips, and a subtle cinnamon spice that gives every bite a cozy flavor. The rolled oats add the perfect chewy texture, while the caramel bits make them feel a little more indulgent than a classic oatmeal cookie.
Finish them with a drizzle of your favorite caramel sauce and you have a cookie that tastes like fall, feels like comfort, and smells like memories. Bake them, share them, and make sure you save one for yourself.
Why You’ll Love These Oatmeal Caramel Cookies
These cookies balance rich caramel and chocolate with the hearty texture of rolled oats. Cinnamon keeps the flavor warm without overpowering the chocolate or caramel.
- Soft and chewy centers – brown sugar, cornstarch, and rolled oats help the cookies stay tender.
- Caramel in every bite – caramel bits bake directly into the dough, with extra caramel sauce drizzled on top.
- Plenty of chocolate – semisweet chocolate chips balance the sweetness of the caramel.
- Warm cinnamon flavor – two teaspoons of cinnamon give the cookies a cozy oatmeal-cookie finish.
Key Ingredients
- Rolled oats provide a chewy, hearty texture. Old-fashioned rolled oats work better here than instant oats.
- Brown sugar adds moisture and a deeper caramel flavor to the cookie dough.
- Cornstarch helps keep the centers soft and prevents the cookies from becoming too crisp.
- Semisweet chocolate chips keep the cookies from tasting overly sweet.
- Kraft caramel bits melt into gooey pockets throughout the cookies and are easier to mix into dough than chopped caramels.
- Cinnamon adds the warm fall flavor that ties the oats, chocolate, and caramel together.
Make the Cookie Dough
Beat the softened butter and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. In another bowl, whisk together the flour, cornstarch, cinnamon, baking soda, and kosher salt. Gradually mix the dry ingredients into the butter mixture just until combined.
Add the Oats, Chocolate, and Caramel
Stir in the rolled oats, then fold in the semisweet chocolate chips and caramel bits. Mix only until everything is evenly distributed. If the dough feels too soft to scoop, chill it for 20–30 minutes.
Shape and Bake the Cookies
Scoop the dough into about 3-tablespoon portions and place them several inches apart on parchment-lined baking sheets. Bake at 350°F for 10–12 minutes, until the edges are set but the centers still look slightly soft. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.
Add the Caramel Drizzle
Once the cookies are cool, drizzle them with your favorite caramel sauce. Add the drizzle shortly before serving for the cleanest finish and the best gooey caramel texture.
Tips for the Best Oatmeal Chocolate Chip Caramel Cookies
- Use softened butter, not melted butter. Properly softened butter helps the cookies hold their shape.
- Choose rolled oats. Instant oats absorb moisture differently and can make the cookies dry.
- Do not overmix. Stop mixing as soon as the flour disappears, then gently fold in the oats and mix-ins.
- Give the cookies room to spread. Place the dough several inches apart on the baking sheet.
- Do not overbake. The centers should still look slightly soft when the cookies leave the oven.
- Let the caramel cool. Caramel bits stay very hot after baking, so allow the cookies to cool before tasting.
- Drizzle before serving. This keeps the caramel sauce looking fresh and prevents stacked cookies from sticking together.
How to Store the Cookies
Store the cookies without the caramel drizzle in an airtight container at room temperature for up to 4 days. Add parchment paper between layers, then drizzle with caramel sauce when you are ready to serve. The baked cookies can also be frozen for up to 2 months and thawed at room temperature.
Oatmeal Chocolate Chip Caramel Cookies
Course: DessertCuisine: AmericanDifficulty: Easy20
cookies20
minutes12
minutesSoft and chewy oatmeal cookies loaded with semisweet chocolate chips and caramel bits, warmed with cinnamon, and finished with caramel sauce.
Ingredients
- Cookies
1 cup unsalted butter, softened
1½ cups packed brown sugar
2 large eggs
1¾ cups all-purpose flour
2½ teaspoons cornstarch
2 cups rolled oats
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semisweet chocolate chips
1 cup Kraft caramel bits
Your favorite caramel sauce, for drizzling
Directions
- Make the Cookie Dough
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Beat the softened butter and brown sugar together until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cornstarch, cinnamon, baking soda, and kosher salt.
- Gradually add the dry ingredients to the butter mixture and mix just until combined.
- Stir in the rolled oats, then fold in the semisweet chocolate chips and caramel bits.
- Shape and Bake
- Scoop the dough into about 3-tablespoon portions and place them several inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Finish the Cookies
- Drizzle the cooled cookies with your favorite caramel sauce just before serving.
Notes
- Use rolled oats, not instant oats, for the best chewy texture.
Do not overbake; the cookies will continue to set on the baking sheet.
The caramel bits will be very hot straight from the oven, so allow the cookies to cool before serving.
If the dough feels too soft, chill it for 20–30 minutes before baking.
If you want another soft cookie loaded with chocolate, try my Soft and Chewy Chocolate Chip Cookies.
