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
Scale
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.
