Caramel Cinnamon Oatmeal Cookies

We’re now less than 2 months away from Christmas. Hard to believe, isn’t it? To take the sting out of that realization, here’s another cookie recipe for you. You can pretend it’s for Halloween or Thanksgiving instead. It’s okay. I won’t tell.

caramel cinnamon oatmeal cookies

I’ll admit, I have a history of problems with oatmeal cookies. I must overmix or let the batter get too warm because, more often than not, they end up spreading horribly thin. While there were issues with the caramel bits in this batter, the cookies behaved just fine. (And don’t worry about the caramel–it tastes delicious, regardless!) I think the key is to get them out of the oven when the edges are just barely browned and let them finish baking on the cookie sheets outside of the oven. They’ll stay softer this way, too. Bonus!

In general, I don’t freeze oatmeal cookies. I’ve always been told that it’ll affect their texture when thawed. I don’t know if this is true, but I haven’t been brave enough to risk it either. They will keep for 3 days at room temperature, if they last that long. These certainly won’t in our house.

caramel cinnamon cookies

5.0 from 2 reviews
Caramel Cinnamon Oatmeal Cookies
Prep time
Cook time
Total time
Recipe type: Cookie
Serves: 60
  • 1 cup (16 Tbsp) unsalted butter, cold and cubed
  • 1¼ cup light brown sugar, packed lightly
  • ¾ cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • ¾ tsp ground cinnamon
  • 1½ cups all purpose flour
  • 3 cups old fashioned rolled oats
  • 1 cup cinnamon chips
  • ½ cup Kraft caramel bits
  1. Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer, cream the butter, sugars, and vanilla at medium speed until light and fluffy.
  3. Beat in eggs, one at a time, until well incorporated.
  4. Add the baking powder, salt, cinnamon, and flour. Mix until just incorporated.
  5. Stir in the oats, cinnamon chips, and caramel bits.
  6. Using a small cookie scoop, portion out dough onto the prepared baking sheets, spacing 2 inches apart.
  7. Bake for 10-12 minutes, or until edges are lightly browned. The tops will not look done; it's okay. They'll finish up baking on the sheet outside the oven.
  8. Let sit on baking sheet for 3 minutes before transferring to wire racks to cool completely.

Let’s see what the other Christmas Cookie elves have served up this week!

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