Oatmeal Raisin Cookies with Caramel Filling
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What makes Oatmeal Raisin cookies even better? Filling them with caramel, of course! They’re soft, chewy, and easy to make.
Looking for a gluten free Oatmeal Raisin cookie recipe? Look no further, these cookies are easily made gluten free & are just as delicious as the original recipe!
If you love to bake cookies, then you’ll also want to check out my famous Nutella Chocolate Chip Cookies & Red Velvet Cookie Cups!
When it comes to baking, I love to put new spins on classic family recipes. While old fashioned Oatmeal Raisin Cookies are delicious, I decided to kick them up a notch by adding caramel to the middle!
Caramel is one of my favorite sweet treats. I love making Salted Caramel Cinnamon Rolls for breakfast and Salted Caramel Baked Brie for parties!
These cookies are best served warm, fresh out of the oven, when the caramel is deliciously ooey, gooey! But can also be served at room temperature. Everyone will still be surprised and delighted with the sweet caramel center in these cookies!
How to make Oatmeal Raisin Cookies
Prepare the dough.
- Combine flour, baking soda, ground cinnamon and salt together in a small mixing bowl.
- In a large bowl, cream unsalted butter and brown sugar together using an electric hand mixer or stand mixer.
- Add an egg and vanilla extract to the dough and mix on medium speed to combine well.
- Add the dry ingredients to the cookie dough and mix on medium speed until all of the ingredients are combined.
- Pour the oats and raisins into the cookie dough and use a spatula to hand mix in the ingredients.
Make the cookies.
- Grab a ball of dough, approximately the size of a golf ball, and make a “cave” in the middle of the dough.
- Place a caramel candy in the “cave” then wrap the cookie dough around the caramel.
- Complete this step approximately 24 times, then place the caramel filled cookie dough on a parchment lined baking sheet.
- Bake in the oven at 325°F for 15-20 minutes.
- Remove the cookies from the oven and transfer to a wire rack.
- Allow to cool for 5-10 minutes.
Can you make these Oatmeal Raisin Cookies gluten free?
Yes you can! Simply replace the flour with a gluten free flour blend (like Bob’s Red Mill 1 to 1) and make sure to use gluten free oats.
I made these cookies (with the products that I linked to above) for my brother at Christmas. He’s gluten free and loved them! This is a great recipe for making gluten free cookies.
Can I use chocolate chips instead?
Sure thing! Not a fan of raisins? Simply use a cup of chocolate chips instead of the raisins. Oatmeal cookies + chocolate goodness + creamy caramel center = love at first bite!
What type of oats should I use for this recipe?
You’ll want to use rolled oats for this recipe. My preference is Old Fashioned Oats, as they have the most texture and are great for baking. Although Quick Cooking Oats can also be used.
How do you keep oatmeal raisin cookies fresh?
To keep these cookies fresh, store them in an airtight container on the countertop away from direct sunlight. The cookies will stay fresh for 5-7 days.
If you don’t want to bake all of the cookies at one time, you can store the dough in the refrigerator for one week or in the freezer for up to 6 months.
You can also pre-make each cookie with the caramel wrapped in the middle and store the ready-to-bake cookies in a ziplock bag in the refrigerator or freezer. This way, the cookies will be easy to pop in the oven whenever you’re craving one!
Want more delicious cookie recipes? Check out these 5 popular sweet treats!
- White Chocolate Chip Pumpkin Cookies
- Salted Caramel Cashew Cookies
- Nutella Chocolate Chip Cookie Cups
- Hot Chocolate Cookie Cups with Marshmallow Creme
- Nutella Bacon Chocolate Chip Cookies
Oatmeal Raisin Cookies with Caramel Filling
- 2 cups flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups old fashioned oats
- 1 cup raisins
- 24 caramel candies
- Preheat the oven to 325°F.
- Combine the flour, baking soda, cinnamon and salt together in a small mixing bowl.
- In a large mixing bowl, cream the butter and sugar together using an electric hand mixer or stand mixer.
- Add the egg and vanilla extract and beat into the cookie dough.
- Add the flour mixture and beat to combine.
- Add the oats and raisins and use a spatula to hand mix them into the dough.
- To make the cookies, grab a ball of dough about the size of a golf ball, make a "cave" in the middle of the dough, then add a caramel to the middle.
- Wrap the cookie dough around the caramel, then place on a parchment lined baking sheet.
- Bake for 15-20 minutes.
- Gluten Free: to make these cookies gluten free, substitute a 1 for 1 gluten free flour instead of traditional flour. Make sure the oats used are gluten free.
- Chocolate Chips: chocolate chips can be used instead of the raisins in this recipe if desired.
- Storage: the cookies should be stored in an airtight container on the countertop and will stay good for 5-7 days.
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