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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  1. Beautiful cookies. I love oatmeal and the caramel sounds great!

  2. Oatmeal cookies with caramel – I like your thinking. I have never made oatmeal cookies but after reading your trials with them, I am a little worries (since someone I know just requested oatmeal cookies) so I hope it all turns out well! I think this is the perfect recipe to start with.

    1. You can always chill the dough for 30-60 minutes before baking, if you’re worried. It seems that warmth is the culprit when cookies spread too much. Though over-baking doesn’t help. This is definitely a delicious recipe to go with. Good luck!

  3. I think the cinnamon chips are a nice addition!

  4. Anything with caramel is okay in my book! I have frozen oatmeal cookies before, and I don’t think there was any real noticeable difference in the texture. Of course, I may have just eaten them to fast to even notice, but that’s me. 🙂

    1. Good to know! Ever since I was a kid, I remember my family being against freezing oatmeal cookies, so they were always the last ones we made before assembling cookie trays for Christmas. Maybe I’ll stash a few in the freezer and run a test. Then again, I’m still afraid of losing a few, they’re so good! 😉

  5. Those cookies look great! Yum!

  6. anything with the word carmel gets my attention LOL these sound like they wont last till they get cold from the oven! LOL

  7. Yum! Caramel and cinnamon?! What a perfect combo to add to an oatmeal cookie! These sound fantastic!!

  8. You can’t go wrong with a caramel and oatmeal combination! These look fabulous! Thanks for sharing.

  9. Those sound stuffed with everything nice.

  10. I just made these, and they are awesome! I refrigerated the dough before and in between batches and didn’t have any problems with spreading. Now the trick will be to keep not eat them before tomorrow night’s cookie exchange! 🙂

    1. I’m so happy to hear you love them! 🙂 Not eating them all in one sitting is definitely the hardest part!!! Thanks for offering your feedback–I love to hear about others’ experiences with my recipes! Happy holidays!

    • Judy on December 5, 2017 at 12:28 pm
    • Reply

    I wondered if raisins could be added

    1. I haven’t tested the recipe with raisins, but you could certainly try it. I’d keep it to no more than 1 cup, to make sure there’s enough cookie dough to hold it all together. At least, on the first try. Good luck!

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