Best Caramel Oatmeal Cookies 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.

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.

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 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.

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.

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.

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.

CARAMEL OATMEAL PUDDING COOKIES

Steps:

• In a saucepan combine the sugar, butter or margarine and evaporated milk. Bring to a boil. Add the instant pudding and oats. Remove from heat and stir to mix.
• Drop by spoonfuls onto waxed paper. Let cool for 15 minutes.

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.

SALTED CARAMEL & PECAN OATMEAL COOKIES

Steps:

• 1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, 1 tsp. salt, baking powder, cinnamon, and baking soda. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla until combined.
• 2. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.
• 3. Using 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.
• 4. Bake in a preheated 350-degree oven for 11 to 12 minutes, until the edges are light brown. Cool on cookie sheets for 3 to 4 minutes; remove to a wire rack. Cool.

CARAMEL APPLE OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350°. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl; stir well. 3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and caramel bits. 4. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake at 350° for 9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks. Nutritional Information Calories: 83 Fat: 2g (sat 1.1g,mono 0.5g,poly 0.3g) Protein: 1.1g Carbohydrate: 15.5g Fiber: 0.5g Cholesterol: 8mg Iron: 0.4mg Sodium: 74mg Calcium: 17mg

CARAMEL APPLE OATMEAL COOKIES

Steps:

• Preheat the oven to 350ºF. Line two baking sheets with parchment; set aside.
• In a large bowl or the bowl of a stand mixer, beat sugars and butter until light and fluffy. Add the vanilla and egg, and beat until smooth. Add 1 cup of flour, and the baking powder, baking soda, salt, and oats, and mix until combined. Toss the chopped apple pieces with the remaining tablespoon of flour. Gently fold the apples and caramel bits into the dough.
• Scoop the dough into one inch balls and place on the prepared baking sheets. Bake 10-12 minutes, or until light golden brown.

SALTED CARAMEL BROWNIE BRITTLE OATMEAL COOKIES

Steps:

• Preheat oven to 350° F. Soften butter in the microwave for 10-15 seconds. Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined; 2-3 minutes. Add eggs and vanilla extract. Beat until well incorporated. In a separate bowl, combine flour, quick oats, salt and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form.
• In a microwave-safe bowl, combine caramel bites, milk and sea salt. Microwave in 30 second increments, stirring each time. Caramel will be very hot and can burn easily. Once caramel is melted and smooth, add to cookie dough along with chocolate chips. Beat until combined. Prepare the streusel. Grind up Brownie Brittle™ into a fine crumb. Combine with sugar and flour. Soften butter in the microwave 10-15 seconds. Add to dry ingredients and cut into dry ingredients with forks or a pastry cutter.
• To make the cookies, put a piece of Salted Caramel Brownie Brittle™ down on a cookie sheet lined with parchment paper or a baking mat. Spoon 3 tablespoons of dough into your hand and roll into Brownie Brittle™ streusel to slightly flatten the top of the cookie. Place on top of the brittle on the cookie sheet. Bake at 350° for 12-16 minutes until cookies start to turn light brown. Wait for 10-15 minutes before moving onto a wire rack to cool.

HEARTACHE & OATMEAL CARAMEL/CINNAMON COOKIES

Steps:

• Preheat oven to 350 degrees F. Beat together Crisco, butter and sugar until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, salt, and cinnamon; mix well. Stir in oats, and caramel chips; mix well. Drop by rounded TBS onto cookie sheet. Bake 10 - 12 minutes (mine took 15) or until golden brown. Cool 3 minutes on cookie sheet; remove to wire rack.