February 17, 2023

Caramel-Stuffed Coconut Oatmeal Cookies

Caramel-Stuffed Coconut Oatmeal Cookies are one of our favorite desserts. I start these cookies by mixing together a hearty oatmeal dough. Then, I stuff each coconut cookie dough ball with caramel candies. Finally, I bake the cookies until they’re crispy on the edges but warm and gooey in the middle. We like these cookies for several reasons. First of all, I like I can make these oatmeal cookies with just about twenty minutes of hands-on time. Secondly, I like that I can make these oatmeal cookies with ingredients I always have in the house. And, lastly, we all love the delicious coconut and caramel flavors in these cookies.

The Equipment I Used

Two Baking Sheets- You’ll need these for baking the cookies.
Parchment Paper- Use this to line the baking sheets.
An Electric Mixer- You’ll need this to mix up the cookie dough.
A Food Processor- Use this to grind up the oats.
A Food Scale- For perfect baking results, weigh your flour and sugar.

The Ingredients Needed for Caramel-Stuffed Coconut Oatmeal Cookies

Flour- Use all-purpose flour for these cookies. I always use King Arthur flour.
Butter- Be sure to use unsalted butter. I always use Kerry Gold Irish butter.
Sugar- Use light brown sugar.
Coconut Extract- Use this to add lots of coconut flavor to the cookies.
Coconut Flakes- Be sure to use unsweetened coconut flakes. I like the Bob’s Red Mill brand.
Eggs- You’ll need one large egg for these cookies. Let the egg sit on the counter to come to room temperature.
Caramels- I used the Kraft caramel candies.

How I Made my Cookies

First, I made the dough. It’s important to cream the butter and sugar together really well.
Next, I rolled the dough into balls and put the caramels inside.
Finally, I baked the cookies until they were golden brown on the edges but still moist in the middles.

Caramel-Stuffed Oatmeal Cookies — Caramel-Stuffed Coconut Oatmeal Cookies

Caramel-Stuffed Coconut Oatmeal Cookies

Coconut-studded oatmeal stuffed with caramel.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 26

chilling time 30

Total Time 1 11

Course Dessert

Cuisine American

Servings cookies

Calories 210 kcal

Equipment

an electric mixer
Food processor

Ingredients

1½ cup old-fashioned oats
1 cup all-purpose flour (120g)
½ tsp. salt
½ tsp. baking soda
8 tbsp. unsalted butter, softened (112g)
1 cup packed light brown sugar (180g)
1 large egg, at room temperature
1 tsp. coconut extract
½ cup unsweetened coconut flakes
5 Kraft caramels, cut in half

Instructions

Grind the oats in the food processor and set aside.
In a medium bowl sift together the flour, salt, and baking soda. Stir in 1 cup of the oats.
In an electric mixer with the paddle attachment, beat together the butter and sugar for 4 minutes, scraping down the sides as needed. Add the egg and coconut extract and beat one minute.
Add the flour mixture and beat until combined. Scrape down the sides of the bowl and add the rest of the oats and the coconut flakes.
Cover the dough bowl and refrigerate for thirty minutes. Preheat the oven to 350 degrees.
Roll the dough into ¼ cup (60g) balls. Insert two caramel pieces into the middle of each dough ball. Reroll the balls to conceal the caramels and make the balls smooth. Place the balls on two parchment paper-lined baking sheets. Bake each pan, separately, for 13 minutes each, or until the edges start to brown, but the middles are still a bit moist. Cool on the pans for three minutes. Serve warm.