Chocolate Caramel Oatmeal Cookies

Chocolate caramel oatmeal cookies are so dreamy and gooey. This recipe features soft centers and crispy edges loaded with chewy oatmeal, melty chocolate, and rich caramel.

Info and tips for chocolate caramel oatmeal cookies

This recipe can easily be made dairy free or vegan with a few simple substitutions. For a dairy free version I recommended using a dairy free butter, chocolate, and caramel. Becel has a good dairy free plant butter which can be used 1:1 for regular butter. Hershey’s or Cadbury have some good options for dairy free chocolate and caramel. To make these vegan simply sub out the eggs for apple sauce or a mashed banana. Usually about 1/4 of apple sauce or 1 medium ripe banana can be substituted for 1 egg.

I like to make these cookies super big! My favourite tip is to use an ice cream scoop to form the cookie dough balls. This helps ensure that they are all uniform in size, and somehow makes the edges crispy while maintaining the soft and chewy center. Pulling the cookies out when they still look slightly undercooked, and letting them finish cooking on the sheet is one of the best ways to get soft cookies.

Equipment

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Using an Ice Cream Scoop is how I get uniform big soft cookies!

Ingredients for chocolate caramel oatmeal cookies

• 1 cup salted butter (dairy free or regular)
• 1 cup brown sugar
• 1/3 cup white sugar
• 2 eggs (or sub apple sauce or mashed banana)
• 2 tsp vanilla
• 1 1/2 cups AP flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 3 cups rolled oats
• 1/2 cup shredded coconut
• 1/3 cup chocolate chips
• chocolate chunks (1-2 bars broken up for topping)
• Caramels (about 2 dozen pieces for topping)

Instructions

1. Begin by creaming together your softened butter and sugars together until light and fluffy. About 1-2 minutes on the low setting of your stand mixer.
2. Next add in the vanilla and eggs one at a time and mix until just combined.
3. In a separate bowl mix the flour, salt, baking soda, baking powder, and cinnamon together.
4. Slowly add the dry ingredients to the wet and mix until just combined.
5. Next fold in the rolled oats, coconut, and chocolate chips with a spatula. Let the dough chill in the fridge for 1-2 hours.
6. Preheat oven to 350 F when you are ready to begin making the cookie balls.
7. After chilling use a ice cream scoop to make large cookie balls on a parchment lined baking sheet. Press chocolate chunks and caramels into the tops of the cookies, the more the better!
8. Bake in the oven for 12-14 minutes. Remove when they look slightly undercooked but edges are golden. Let the cookies finish cooking on the sheet until they are only slightly warm and have set before removing to a rack.
9. Enjoy warm with a glass of milk!

See below for a video tutorial!

If you liked this one be sure to check out these!

• Soft & Chewy Smore’s Cookies
• Strawberry Cheesecake Crumb Bars
• Sweet Cinnamon Apple Crisp

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Chocolate Caramel Oatmeal Cookies

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Desserts

By Kenna's Cooks – Serves: about a dozen

Prep Time: 1 hour 30 minutes – Cooking Time: 14 minutes – Total Time: 1 hour 44 minutes

Chocolate caramel oatmeal cookies have soft centers and crispy edges loaded with chewy oatmeal, melty chocolate, and rich caramel.

Ingredients

• 1 cup salted butter (dairy free or regular)
• 1 cup brown sugar
• 1/3 cup white sugar
• 2 eggs (or sub apple sauce or mashed banana)
• 2 tsp vanilla
• 1 1/2 cups AP flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 3 cups rolled oats
• 1/2 cup shredded coconut
• 1/3 cup chocolate chips
• chocolate chunks (1-2 bars broken up for topping)
• Caramels (about 2 dozen pieces for topping)

Instructions

1

Begin by creaming together your softened butter and sugars together until light and fluffy. About 1-2 minutes on the low setting of your stand mixer.

2

Next add in the vanilla and eggs one at a time and mix until just combined.

3

In a separate bowl mix the flour, salt, baking soda, baking powder, and cinnamon together.

4

Slowly add the dry ingredients to the wet and mix until just combined.

5

Next fold in the rolled oats, coconut, and chocolate chips with a spatula. Let the dough chill in the fridge for 1-2 hours.

6

Preheat oven to 350 F when you are ready to begin making the cookie balls.

7

After chilling use a ice cream scoop to make large cookie balls on a parchment lined baking sheet. Press chocolate chunks and caramels into the tops of the cookies, the more the better!

8

Bake in the oven for 12-14 minutes. Remove when they look slightly undercooked but edges are golden. Let the cookies finish cooking on the sheet until they are only slightly warm and have set before removing to a rack.

9

Enjoy warm with a glass of milk!