Caramel Stuffed Oatmeal Chocolate Chip Cookies

 

While I think oatmeal chocolate chip cookies are delicious on their own, there's something extra special about them when they're stuffed with caramel. These oatmeal cookies are extra soft and have the best flavor with a hidden surprise. You get all the delicious flavors of an oatmeal cookie and the satisfying gooeyness of caramel. These are a definite crowd pleaser and so fun to make!

Caramel Stuffed Oatmeal Chocolate Chip Cookies

Makes 12 large cookies

1 1/2 cups flour

1 1/2 cups old fashioned oats

1 cup packed light brown sugar

3/4 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

10 Tbsp. unsalted butter, melted and cooled to room temperature.

1 tsp. vanilla extract

1 large egg

12 Werther’s Soft Caramels

1/3 cup semisweet chocolate chips

1. Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a Silpat liner and set aside.

2. In a large bowl, stir together the flour, oats, brown sugar, baking soda, salt and cinnamon.

Melt the butter in a microwavable bowl and place in the fridge for 5 minutes to cool. Whisk the vanilla and egg into the butter and pour mixture into the dry ingredients. Stir everything together until a thick dough forms. Gently incorporate the chocolate chips into the dough with your hands.

3. Cover and refrigerate the dough for 15 minutes while you unwrap the caramels.

4. Using a muffin scoop or 3 Tbsp., take a ball of dough and flatten into a large disc in the palm of your hand. Place a caramel into the center of the cookie and press the edges up around the caramel until completely sealed. Make sure none of the caramel is exposed and roll into a ball. Repeat with each cookie.

5. Evenly space 6 cookies onto a pan and bake for 11-12 minutes. The cookies will be slightly underbaked.

6. Remove from oven and let sit on pan for 10 minutes before transferring to a cooling rack. These cookies are best warm so once cooled, reheat in microwave for 10-20 seconds.