Caramel-stuffed oatmeal chocolate chip cookies. WOW that’s a mouthful. In more ways than one, I promise! A mouthful of silky smooth, sweet caramel, melty chocolate, and gooey oatmeal cookie. Umm…yum? I don’t think anything beats the classic combination of caramel and chocolate. Just typing those two words in conjunction makes me giddy with excitement!
Did you know that today is actually National oatmeal cookie day? Maybe not here in Canada, but I follow the American food holidays as I’ve yet to find a Canadian version. Come on Canucks! Is that my new calling? Calendar creator? Maybe. But for now, I’ll just stick with cookie creator.
These cookies were born out of pure experimentation. The creation of a caramel stuffed cookie has been high on my bucket list since…I don’t know, forever. I went with an oatmeal cookie as this has to be one of Etienne’s favorites, and I didn’t think he’d mind too much if I stuffed his beloved oatmeal cookie with caramel.
The cookie itself is a pretty standard oatmeal cookie recipe; butter, sugar, flour, oats…chocolate chips. Once prepared, the dough will need to chill for at least 30 minutes before baking.
The caramels themselves have a few important qualities. In this recipe I’ve used Werther’s soft caramels. You could choose a different brand of caramel, but be sure that it’s one that is fairly soft at room temperature; otherwise, when the cookies are cooled the insides will turn into little bricks.
Roll the caramels into little balls, and place them on a piece of parchment to be frozen. The caramels will need to be frozen for at least 20 minutes prior to baking the cookies, to ensure they do not turn into a caramel puddle on your cookie sheet. I usually do this while my dough is chilling.
Once the dough has chilled for at least 30 minutes, begin scooping about 1 tablespoon of dough at a time and roll into balls, placing them on the parchment (or silicone mat) lined cookie sheets until all of the cookie dough is rolled out. I had 44.
Push a ball of frozen caramel into half of the balls, as shown below. Do not push too hard – you want there to be enough cookie dough underneath the ball that it will prevent the caramel from leaking in the oven. With the other half of cookie dough balls, cover the caramel, so you now have a little cocoon.
The cookies will need to bake for 11-12 minutes. They will look fairly soft in the middle when you take them out, but they will continue to bake and firm up on the cookie sheet after you remove them from the oven. Wait at least 15 minutes before removing from the cookie sheets and allowing them to completely cool on a wire rack.
I highly suggest eating one (or three) while you are removing them to the wire rack…they are SO good! I hope you get a chance to serve these unsuspecting oatmeal chocolate chip cookies to someone – they will love the caramel surprise inside!
Soft and chewy oatmeal chocolate chip cookies stuffed with soft, creamy caramel.
- 2 cups old-fashioned rolled oats
- 1 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
- 22 soft caramels, rolled into balls
- In a large bowl, whisk together the oats, flour, baking soda, cinnamon and salt. Set aside.
- In the bowl of your stand mixer or using a handheld mixer, cream the butter and both sugars together until light and fluffy. Add the egg and the vanilla and mix until combined.
- With the mixer running on low, slowly add the dry ingredients into the wet until the cookie dough is formed. Using a spatula, fold in 1/2 cup of the chocolate chips. Place the dough in the fridge, covered, for at least 30 minutes, or up to 2 days.
- While the dough is chilling, unwrap the caramels and roll them into balls; place the balls in the freezer for 20 minutes.
- Preheat the oven to 325 F. Line 2 cookie sheets with parchment paper and set aside.
- Using about 1 tbsp of cookie dough at a time, roll the dough into balls and place on the cookie sheets. Remove the caramels from the freezer, and place one caramel into half the balls of dough (see pictures above in post). Take the other half of cookie dough balls and place on top of the caramel stuffed balls of dough, sealing the edges. Repeat until all cookies are stuffed and sealed.
- Allocate the remaining 1/2 cup of chocolate chips amongst the balls of cookie dough, pressing about 4-5 chips into each ball.
- Bake the cookies for 11-12 minutes. The centers will look underbaked when you remove the cookies from the oven, but they will cook a bit longer on the cookie sheet. Allow the cookies to cool about 15 minutes before transferring to a wire rack to cool completely.
Cookies will keep at room temperature, in an air-tight container for 1 week, or in the freezer for up to 2 months.