Best Caramel Oatmeal Recipes

OATMEAL CARAMEL APPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy, 5-7 minutes. Add eggs; mix well. Beat in applesauce. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats and apple., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 15-18 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

APPLE QUICK BREAD WITH OATMEAL-WALNUT CRUMBLE AND CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Whisk together flour, baking powder, cinnamon, and salt. Mix together oil and sugar with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with 1/2 cup cider and the brandy (if not using brandy, use an additional 1/4 cup cider), beginning and ending with flour. Add vanilla, and fold in apples. Pour mixture into pan, and top with oatmeal-walnut crumble.
• Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 45 to 55 minutes. Transfer pan to a wire rack, and let cool for 15 minutes. Invert pan to remove bread. Let cool completely on a wire rack, crumble side up. Drizzle with caramel sauce just before serving.

CARAMEL OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine flour, baking soda, cinnamon and salt.
• In a large bowl, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Fold in oats and caramel bits.
• Drop by rounded Tablespoons onto baking sheets lined with parchment paper. Cook for 10-12 minutes, or until golden brown.

OATMEAL CAKE WITH CARAMEL ICING

Steps:

• In a small bowl, pour boiling water over oats; let stand 10 minutes. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.

CARAMEL APPLE OATMEAL COOKIES

Steps:

• Heat oven to 375 degrees F. Line cookie sheet with parchment paper; set aside.
• Combine flour, baking soda, salt and apple pie spice in bowl; set aside.
• Combine brown sugar and butter in another bowl; beat until well mixed. Add applesauce, egg and vanilla; beat, scraping sides of bowl occasionally, until well mixed. Add flour mixture; beat at low speed until just combined. Stir in oats, caramel bits and dried apples.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheet. Bake 8-10 minutes or until edges are lightly browned. Let stand 3 minutes on cookie sheet; remove to cooling rack.

CARAMEL APPLE OATMEAL CRISP

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir cookie mix and melted butter until crumbly; set aside.
• In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
• Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.

SUZANNE'S CARAMEL OATMEAL BARS

Steps:

• Press half of oatmeal mixture into a 9 x 13 pan Bake at 350° for 10 to 15 minutes.
• Remove from oven and sprinkle on enough chocolate chips to cover.
• Then top with caramel mixture, then remaining oatmeal mixture.
• Bake another 15-18 minutes.
• Cool and cut.

BANANA OATMEAL CAKE WITH CARAMEL FUDGE FROSTING

Steps:

• In medium bowl mix together flour, rolled oats, baking powder, baking soda, salt and nutmeg.
• In large bowl, with electric mixer, cream together butter and sugar until light and fluffy.
• Add eggs and vanilla, beating well.
• Add dry ingredients alternately with bananas and buttermilk, mixing lightly after each addition.
• Pour batter into greased 13 x 9 inch (32 x 23 cm) cake pan.
• Bake at 350 F ( 180 C) for 35 - 40 minutes or until toothpick inserted in centre comes out clean.
• Cool completely on cake rack.
• Ice with Caramel Fudge Frosting.
• Frosting: 1/3 cup butter 1 cup lightly packed brown sugar 1/4 cup milk, 2% 2 cups sifted icing suga r Melt butter in saucepan.
• Stir in brown sugar.
• Heat to boiling, stirring constantly.
• Boil and stir over low heat 2 minutes.
• Stir in milk.
• Heat to boiling.
• Remove from heat. Gradually stir in icing sugar.
• Spread on cooled cake. Yield: 24 servings Garnish plate with a sliced strawberry and banana slices that have been dipped in orange or lemon juice.

CARAMEL APPLE OATMEAL

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Add apple and 1/4 cup brown sugar; cook and stir until browned, about 2 minutes. Transfer to a small serving bowl.
• Melt remaining butter in a small pot over medium heat. Add remaining brown sugar and stir until dissolved. Add 2 cups heavy cream; bring to a simmer. Add oats, flax seeds, and cinnamon; mix and stir until oats are full cooked and creamy, about 2 minutes, adding a touch more heavy cream if needed.
• Serve in a bowl topped with caramel apple, raisins, and almonds. Add a spoonful of whipped topping to add additional creaminess.

CHOCOLATE AND CARAMEL OATMEAL BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
• In small bowl, mix caramel topping and 1 tablespoon of the cake mix; set aside. In large bowl beat remaining cake mix, butter and egg with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 cup oat mixture. Using a piece of plastic wrap on crumb mixture, press remaining oat mixture in bottom of pan; remove plastic wrap. Bake 14 to 18 minutes or until light golden brown.
• Sprinkle chocolate chips and walnuts over hot crust. Drizzle caramel mixture evenly over chocolate chips and walnuts to within 1/2 inch of edges. Crumble reserved oat mixture over top.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. Using foil to lift, remove bars from pan. Remove foil. For bars, cut into 6 rows by 4 rows. Store covered.

APPLE QUICK BREAD WITH OATMEAL-WALNUT CRUMBLE AND CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Whisk together flour, baking powder, cinnamon, and salt. Mix together oil and sugar with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with 1/2 cup cider and the brandy (if not using brandy, use an additional 1/4 cup cider), beginning and ending with flour. Add vanilla, and fold in apples. Pour mixture into pan, and top with oatmeal-walnut crumble.
• Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 45 to 55 minutes. Transfer pan to a wire rack, and let cool for 15 minutes. Invert pan to remove bread. Let cool completely on a wire rack, crumble side up. Drizzle with caramel sauce just before serving.

EASY CARAMEL APPLE OATMEAL CRISP

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spoon caramel apple filling evenly in baking dish.
• In large bowl, stir cookie mix and melted butter until crumbly.
• Sprinkle cookie mixture over caramel apple filling.
• Bake 35 to 40 minutes or until bubbly and topping is golden brown. Let stand 10 minutes. Serve warm.

OATMEAL-CARAMEL BARS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-or 9-inch square pan.
• In medium bowl, stir softened butter and egg. Stir in cookie mix (dough will be stiff). Reserve 1/2 cup dough for topping. Press remaining dough into pan.
• Bake 15 to 20 minutes or until light golden brown. Meanwhile, in medium bowl, microwave caramels and milk uncovered on High 2 to 3 minutes or until cramels are completely melted, stirring every minute.
• Spread caramel mixture evenly over crust. Drop reserved cookie dough by teaspoonfuls over caramel mixture. Bake an additional 15 to 20 minutes or until golden brown. Cool 10 minutes. Run knife around edges of pan. Cool completely before cutting.

CARAMEL APPLE-OATMEAL COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper. In medium bowl, stir together flour, oats, baking powder and salt; set aside.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Add applesauce, vanilla and egg; beat on low speed 30 seconds (mixture will be lumpy). With mixer running on low speed, gradually add flour mixture, a little at a time, beating until combined. Stir in butterscotch chips.
• Using medium cookie scoop, drop dough about 2 inches apart onto cookie sheets. Dip thumb into additional flour; press into center of each cookie to create depression. Fill each with dollop of apple butter.
• Bake about 22 minutes or until cookies are set and golden around edges. Cool 5 minutes; remove from cookies sheets to cooling racks.

CARAMEL CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Combine shortening, brown sugar, egg, milk, and vanilla in large bowl. Beat at medium speed until creamy.
• Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture until just blended. Stir in nuts.
• Drop by rounded tablespoon onto baking sheet two inches apart and place caramel in center-do not press down. Bake ten to twelve minutes or until light brown around edges and caramel is completely melted.

OATMEAL CARAMEL (OR BUTTERSCOTCH) PUDDING COOKIES

Steps:

• Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
• In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
• Stir in eggs and water; mix well to combine.
• In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
• Mix the dry mixture into the egg/butter mixture; stir well to combine.
• Fold in baking chips and pecans.
• Chill the dough for about 30 minutes.
• Set oven to 350 degrees.
• Remove from fridge, and shape into large balls (about 2 tablespoons each).
• Place on prepared baking sheet, and press down the dough slightly.
• Bake for 11-13 minutes, or until JUST set and golden brown around the edges.

CHOCOLATE CARAMEL PEANUT BUTTER OATMEAL BARS

Steps:

• Preheat oven to 350°F.
• Coat a 9-inch by 13-inch baking pan with cooking spray (or line with sprayed foil to help get them out of the pan after baking & make clean-up easier).
• Combine cake mix and oatmeal. Cut in peanut butter until mixture looks like fine crumbs.
• Whisk the egg with the milk and add to crumb mixture, stirring until well mixed. Reserving 3/4 cup of mixture, press remainder into bottom of pan.
• Beat cream cheese until smooth. Add caramel and beat until well mixed. (Take the lid off the caramel jar then microwave for a few seconds to make more pourable.)
• Spread caramel cream cheese mixture over crust.
• Sprinkle with chocolate chips and reserved crumbs.
• Bake for 30 minutes. Let cool completely; cut into bars.
• These are really rich so cut into small bars!

CARAMEL & PECAN OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 Line baking sheet with parchment paper
• 2. Combine butter, sugars, salt, soda, powder and cinnamon. Beat until well blended. Add eggs, vanilla-beat until blended. Add flour to creamed mixture and beat until blended. Stir in oats, caramel baking bits, pecans and coconut.
• 3. Drop by rounded teaspoon on to parchment lined baking sheet. Bake at 350 for 11-12 min. Allow to cool slightly before removing to cooling rack.

CHOCOLATE CARAMEL OATMEAL BARS

Steps:

• Preheat oven to 350°F.
• Combine all crumb ingredients in a large bowl, stopping after adding the salt. Beat at medium speed until mixture is crumbly (about 3 minutes). Reserve 1 cup of crumb mixture.
• Press remaining crumb mixture into bottom of a 13x9 inch pan. Bake for 10 minutes.
• Combine milk and caramels in a saucepan. Cook over medium low heat, stirring occasionally, until mixture is creamy.
• Sprinkle partially baked crust with 1 cup chocolate chips and 1/2 cup chopped pecans.
• Pour caramel mixture evenly over chips and nuts. Sprinkle evenly with reserved crumb mixture and pat lightly.
• Bake for 18-22 minutes or until caramel is bubbly around the edges.
• Cool completely. Melt the remaining cup of chocolate chips and spread over the top. Sprinkle with remaining nuts and pat lightly.
• When chocolate hardens, cut into bars.

SALTY CARAMEL AND PECAN OATMEAL COOKIES

Steps:

• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, 1 teaspoon salt, the baking powder, cinnamon and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.
• Using a small ice-cream scoop or a tablespoon, drop 1 1/2-inch mounds of dough 2 inches apart onto cookie sheets lined with parchment paper. Sprinkle with coarse sea salt.
• Bake in a 350 oven for 11 to 12 minutes, until the edges are light brown. (Centers will look under-cooked.) Cool on cookie sheets for 3 to 4 minutes or until cookies can be easily removed. Transfer to a wire rack; cool.