If you’re craving a cookie that perfectly balances chewy oats, gooey caramel, and melty chocolate, you are going to love this Oatmeal Rolo Cookies Recipe. It’s one of those magical treats where the familiar comforts of oatmeal cookies get a delightful upgrade with pockets of soft, buttery caramel from chopped Rolo candies, alongside semi-sweet chocolate chips. Every bite is like a cozy hug with a sweet surprise inside, making these cookies an absolute showstopper whether for a casual snack or a special occasion.
Ingredients You’ll Need
The ingredients in this Oatmeal Rolo Cookies Recipe are wonderfully straightforward, yet each one plays a crucial role to deliver the perfect combination of texture and flavor. From the soft butter that keeps the cookies tender to the oats that add heartiness, every element matters.
- Light brown sugar (â…“ cup, packed): Adds moisture and a deep caramel nuance that complements the Rolos beautifully.
- Sugar (¼ cup): Provides just the right amount of sweetness and helps with cookie structure.
- Butter (½ cup, softened, unsalted): Creates that rich, soft texture that melts in your mouth.
- Pure vanilla extract (1 tsp): Enhances all the flavors and rounds out the taste.
- Large egg (1, room temp): Binds the dough and contributes to the chewy texture.
- Kosher salt (¼ tsp): Balances the sweetness and intensifies flavors.
- Baking soda (½ tsp): Gives the cookies a gentle rise for a soft, tender bite.
- Flour (1 ¼ cup): The foundation that holds everything together.
- Rolled oats (1 ¼ cup, old fashioned whole): Adds chewiness and wholesome texture.
- Semi-sweet chocolate chips (â…“ cup): Melts to create pockets of rich chocolate joy.
- Rolo candy (â…” cup, chopped into fourths): The star ingredient that introduces gooey, caramel-filled surprises in every bite.
How to Make Oatmeal Rolo Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
First things first, preheat your oven to 350 degrees to get it nicely warmed up. Then line a 9×13-inch cookie sheet with parchment paper for an easy, mess-free bake. This step ensures your cookies won’t stick and makes cleanup a breeze.
Step 2: Mix the Sugars and Butter
In a large mixing bowl, combine both the light brown sugar and the white sugar, whisking them together until evenly blended. Add the softened butter next. Using an electric mixer, cream the butter with the sugars until the mixture is smooth and light – this creates the perfect base for your cookie dough.
Step 3: Incorporate Egg and Vanilla
Now add in your room temperature egg and pure vanilla extract. Blend these in thoroughly; the egg helps bind everything and provides moisture, while the vanilla infuses a lovely aromatic depth.
Step 4: Combine Dry Ingredients Separately
In a separate bowl, whisk together the salt, baking soda, rolled oats, and flour. This step ensures that the baking soda and salt are evenly distributed throughout the dry mix for a consistent texture.
Step 5: Bring Wet and Dry Ingredients Together
Slowly add the dry ingredients into your wet mixture, stirring carefully until everything is combined into a uniform dough. This gradual mixing prevents clumping and helps maintain a tender crumb.
Step 6: Fold in the Rolo Candy and Chocolate Chips
Here’s where the magic really happens — gently fold in your chopped Rolo candies and semi-sweet chocolate chips, distributing these delicious bursts of flavor throughout the dough. Be mindful not to overmix and crush the candies.
Step 7: Shape and Bake the Cookies
Using a large cookie scooper, portion out 9 big dough balls onto your prepared baking sheet. Make sure to space each dough ball apart to give them room to spread. Lightly press down each dough ball to flatten the tops a bit so they bake evenly. Then pop your tray into the oven and bake for 14 to 15 minutes. Keep a close eye and don’t overbake — you want the edges to be just golden while the centers remain soft and chewy.
Step 8: Cool the Cookies
Once baked, take the cookies out and let them cool for about 20 minutes right on the cookie sheet to set properly. Then transfer them onto a wire rack to cool completely, which helps them firm up with the perfect chewiness intact.
How to Serve Oatmeal Rolo Cookies Recipe
Garnishes
If you want to add an extra touch, drizzle a bit of warm caramel sauce on top of the cooled cookies or sprinkle a light dusting of flaky sea salt to bring out those rich caramel notes. A sprinkle of crushed Rolos can add a fun crunch as well.
Side Dishes
Pair these indulgent cookies with a cold glass of milk or a cozy cup of coffee or hot chocolate. Their balanced sweetness makes them perfect companions for any beverage, especially during chilly afternoons or festive gatherings.
Creative Ways to Present
For a fun party presentation, stack cookies in a rustic tin or create cookie sandwiches using softened vanilla ice cream between two cookies for an irresistible treat. You can also place them on a decorative platter alongside assorted nuts and fruit for a visually stunning dessert spread.
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully in an airtight container at room temperature for up to five days. The caramel inside holds its gooey charm while the oats maintain their chewy texture — perfect for grabbing a quick sweet bite anytime.
Freezing
If you want to make these cookies ahead of time or save some for later, freeze the baked and fully cooled cookies in a single layer on a baking sheet. Once frozen, transfer them to a ziplock bag or airtight container. They can stay fresh for up to three months and thaw quickly at room temperature.
Reheating
To enjoy your Oatmeal Rolo Cookies Recipe warm and melty, simply microwave a cookie for 10 to 15 seconds. This brings back the gooey caramel and soft chocolate goodness that makes these cookies so special, just like freshly baked.
FAQs
Can I use quick oats instead of old fashioned rolled oats?
It’s best to stick with old fashioned rolled oats for this recipe. They provide a chewy texture and hold up better when baked, whereas quick oats might result in a softer, less defined cookie.
What if I don’t have Rolo candies on hand?
You can substitute with other caramel-filled chocolates or simply increase the amount of chocolate chips. However, Rolos give a unique gooey caramel center that’s hard to replace perfectly.
Is it important to soften the butter before mixing?
Yes, softened butter mixes more easily with the sugars to create that creamy base. Cold butter won’t cream properly and might result in a denser cookie texture.
Can I make these cookies gluten-free?
Absolutely! Use a gluten-free flour blend suitable for baking and ensure your oats are certified gluten-free to keep the classic texture and flavor without gluten.
Why do I need to gently push the cookies back in shape if they expand too much?
Sometimes cookies spread unevenly and lose their neat shape. Using the back of a spoon to gently nudge them back ensures a tidy appearance and even thickness for consistent baking.
Final Thoughts
This Oatmeal Rolo Cookies Recipe is truly a treasure for anyone who loves a cookie that combines classic chewy oats with the dreamy surprise of melted caramel and chocolate. It’s simple enough to make anytime but impressive enough to share with friends and family. Next time you want to bake something delicious that warms hearts and brightens days, these cookies should be your go-to. Trust me, you’ll find yourself coming back to this recipe again and again.
Print
Oatmeal Rolo Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 9 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously chewy Oatmeal Rolo Cookies combining the rustic texture of rolled oats with sweet chocolate chips and gooey Rolo caramel candies. These homemade cookies are easy to prepare and perfect for cookie lovers looking for a unique twist on classic oatmeal cookies.
Ingredients
Dry Ingredients
- 1/3 cup light brown sugar (packed)
- 1/4 cup sugar
- 1/4 tsp kosher salt
- 1/2 tsp baking soda
- 1 1/4 cup flour
- 1 1/4 cup rolled oats (Old Fashioned whole)
- 1/3 cup semi-sweet chocolate chips
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 tsp pure vanilla extract
- 1 large egg (room temperature)
Additional Ingredients
- 2/3 cup Rolo candy (chopped into fourths)
- Caramel Sauce (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking.
- Prepare Baking Sheet: Line a 9×13-inch cookie sheet with parchment paper for easy cleanup and to prevent sticking.
- Mix Sugars: In a mixing bowl, combine the light brown sugar and white sugar. Whisk them together until well mixed.
- Add Butter: Add the softened unsalted butter to the sugar mixture.
- Cream Butter and Sugars: Using an electric mixer, cream together the butter and sugars until the mixture is smooth and well combined.
- Add Egg and Vanilla: Add the room temperature egg and pure vanilla extract to the creamed mixture and blend until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the salt, baking soda, rolled oats, and flour until evenly combined.
- Combine Dry with Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring slowly to combine thoroughly.
- Add Rolo and Chocolate Chips: Stir in the chopped Rolo candies and semi-sweet chocolate chips evenly into the cookie dough.
- Portion Dough: Use a large cookie scooper to measure out 9 large dough balls and place them spaced evenly on the prepared cookie sheet.
- Flatten Dough Balls: Gently flatten the top of each dough ball slightly to help them bake evenly.
- Bake Cookies: Bake in the preheated oven at 350°F for 14-15 minutes. Monitor closely to avoid overbaking.
- Shape Cookies if Needed: If cookies begin to spread excessively during baking, gently push them back into shape using the back of a spoon.
- Cool on Sheet: Remove the cookies from the oven and allow them to cool for 20 minutes directly on the cookie sheet.
- Transfer to Rack: After cooling on the sheet, transfer the cookies to a cooling rack to cool completely.
- Serve: Optionally drizzle with caramel sauce before serving for extra sweetness.
Notes
- Make sure the butter is softened but not melted for proper creaming with sugars.
- Allow the egg to come to room temperature for better mixing.
- Do not overbake the cookies to keep them soft and chewy.
- If the cookies spread too much while baking, use a spoon to gently reshape them immediately.
- Chopping the Rolo candies into smaller pieces helps distribute the caramel flavor throughout the cookie.
- You can substitute semi-sweet chocolate chips with dark chocolate for a richer flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
