Cinnamon Caramel Swirl Caramel Oatmeal Cookies

These aren’t your average oatmeal cookies! We’ve taken the classic comfort of oatmeal cookies and elevated them with a luscious swirl of cinnamon caramel buttercream. The result? A soft, chewy cookie bursting with warm cinnamon spice and rich caramel flavor. Perfect for a cozy afternoon treat or a delightful addition to any dessert spread, these Cinnamon Caramel Swirl Oatmeal Cookies are guaranteed to become a new favorite. They’re surprisingly easy to make and offer a delightful textural contrast between the soft cookie and the smooth, creamy caramel swirl. Let’s get baking!

Ingredients You’ll Need

• 120 g (1 cup) Rolled Oats: These provide the signature chewy texture that makes oatmeal cookies so satisfying. Using old-fashioned rolled oats is key – quick oats will result in a softer, less textured cookie.
• 120 g (1 cup) Oat Flour (or All-Purpose Flour): Oat flour adds a subtle nutty flavor and contributes to the overall soft texture. If you don’t have oat flour, all-purpose flour works perfectly well as a substitute.
• 115 g (½ cup) Unsalted Butter, Softened: Using softened butter is crucial for creating a light and fluffy dough. Ensure it’s at room temperature, but not melted.
• 100 g (½ cup) Packed Light Brown Sugar: Light brown sugar adds a lovely molasses flavor and contributes to the cookies’ moistness. Packing the sugar ensures accurate measurement.
• 50 g (¼ cup) Granulated Sugar: Granulated sugar balances the moisture from the brown sugar and adds a touch of sweetness.
• 1 Large Egg: The egg acts as a binder, holding the ingredients together and adding richness to the dough.
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile, adding a subtle aromatic sweetness.
• 1 tsp (5 g) Ground Cinnamon: Cinnamon is the star spice in these cookies, providing warmth and depth of flavor.
• ½ tsp (2 g) Baking Soda: Baking soda is a leavening agent, helping the cookies rise and become light and airy.
• ¼ tsp (1 g) Salt: Salt enhances the sweetness and balances the flavors, making the cookies more delicious.
• 120 g (½ cup) Caramel Sauce (Halal-Certified or Homemade): The heart of the flavor! Use a high-quality caramel sauce, ensuring it’s halal-certified if needed. Homemade caramel sauce is also a fantastic option for a truly special treat.
• For the Cinnamon-Caramel Buttercream Swirl:
• 60 g (¼ cup) Unsalted Butter, Softened: Again, softened butter is key for a smooth and creamy buttercream.
• 60 g (½ cup) Powdered Sugar, Sifted: Sifting the powdered sugar prevents lumps and ensures a smooth buttercream texture.
• 1 Tbsp (15 ml) Caramel Sauce: Adds extra caramel flavor and helps create the beautiful swirl.
• ¼ tsp (0.5 g) Ground Cinnamon: Reinforces the cinnamon flavor in the swirl.
• Pinch of Salt: Balances the sweetness of the buttercream.
• For Garnish:
• 1 Tbsp (15 g) Toasted Oat Flakes: Adds a delightful crunch and visual appeal.
• Extra Caramel Sauce for Drizzling (Optional): For an extra touch of indulgence and visual flair.

Ingredient Substitutions

Oat Flour: If you don’t have oat flour, you can easily substitute it with all-purpose flour. The texture will be slightly different, but still delicious.

Butter: While unsalted butter is preferred for controlling the salt level, you can use salted butter. Just reduce the amount of added salt in the recipe to ¼ tsp.

Detailed Step-by-Step Instructions

1. Preheat and Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
2. Make the Cinnamon-Caramel Buttercream: In a small bowl, combine the softened butter, sifted powdered sugar, caramel sauce, cinnamon, and a pinch of salt. Beat with an electric mixer until the mixture is smooth, glossy, and well combined. Sifting the powdered sugar is crucial to avoid lumps in your buttercream. Refrigerate the buttercream for at least 15 minutes. This chilling step firms up the buttercream, making it easier to work with when filling the cookies.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, packed light brown sugar, and granulated sugar using an electric mixer on medium speed. Continue beating for about 2 minutes, or until the mixture is light and fluffy. This process incorporates air into the dough, resulting in a tender cookie.
4. Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture. Beat until fully incorporated. Ensure the egg is at room temperature for better emulsification.
5. Combine Dry Ingredients: In a separate bowl, whisk together the oat flour, rolled oats, baking soda, salt, and ground cinnamon. Whisking ensures the dry ingredients are evenly distributed, which is important for consistent baking.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed just until combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
7. Fold in Caramel Sauce: Gently fold in the caramel sauce into the dough. Avoid overmixing; you want to create a beautiful marbled effect, not fully incorporate the caramel.
8. Assemble the Cookies: Scoop approximately 30g of dough and flatten it slightly in the palm of your hand. Place a teaspoon of the chilled cinnamon-caramel buttercream in the center. Carefully fold the dough over the buttercream, encasing it completely. Gently roll the dough into a ball and lightly press it to form a 4cm (1½-inch) thick disc. Use the back of a spoon to create a small swirl of buttercream on the surface of each cookie. This swirl adds a beautiful visual element and enhances the caramel flavor.
9. Bake the Cookies: Place the assembled cookies 5cm (2 inches) apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown and the tops have a slight caramel sheen. Keep a close eye on them during the last few minutes of baking to prevent burning.
10. Cool and Garnish: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. While the cookies are still warm, drizzle a thin line of extra caramel sauce across each cookie and immediately sprinkle with toasted oat flakes. The warmth of the cookies helps the caramel sauce adhere and the oat flakes stick.

The Science of Oatmeal Cookies: Why They Work

Oatmeal cookies have a unique texture that sets them apart from other cookies. The rolled oats absorb moisture during mixing, creating a chewy interior. The combination of oat flour and all-purpose flour provides structure while maintaining a soft bite. Brown sugar contributes to the cookies’ moisture and adds a molasses-like depth of flavor. The baking soda acts as a leavening agent, giving the cookies a slight lift. The addition of caramel sauce not only enhances the flavor but also adds to the cookies’ moistness and chewiness.

Tips for the Perfect Swirl

Achieving a beautiful cinnamon-caramel swirl requires a bit of finesse. Ensure your buttercream is properly chilled before assembling the cookies. This prevents it from melting into the dough and losing its distinct swirl. Don’t overwork the dough when folding it over the buttercream; gentle handling preserves the swirl. Using the back of a spoon to create a small ridge of buttercream on top adds an extra touch of visual appeal.

Caramel Sauce Considerations

The quality of your caramel sauce significantly impacts the final flavor of these cookies. Using a high-quality, halal-certified caramel sauce ensures a rich, authentic taste. If making your own caramel sauce, be careful not to burn it, as this will result in a bitter flavor. A smooth, flowing caramel sauce is ideal for creating the marbled effect within the dough and for drizzling over the finished cookies.

Storing Your Cinnamon Caramel Swirl Oatmeal Cookies

These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. To maintain their softness, you can add a slice of bread to the container. For longer storage, you can freeze the cookies for up to 2 months. Thaw them at room temperature before enjoying.

Frequently Asked Questions (FAQ)

• Can I use quick oats instead of rolled oats? While you can, the texture will be slightly different. Rolled oats provide a chewier texture.
• Can I make these cookies gluten-free? Yes, simply substitute the oat flour with a gluten-free all-purpose flour blend.
• How can I make the swirl more pronounced? Ensure the buttercream is very cold and use a contrasting color of caramel sauce.

These Cinnamon Caramel Swirl Caramel Oatmeal Cookies are a delightful treat that combines the comforting flavors of cinnamon, caramel, and oatmeal. Their chewy texture and beautiful swirl make them perfect for any occasion. Don’t forget to save this recipe to Pinterest for later inspiration!

Cinnamon Caramel Swirl Caramel Oatmeal Cookies

---

• Author: Amanda Miller
• Total Time: 32 minutes
• Yield: 20 cookies 1x
• Diet: General

Print Recipe

Pin Recipe

Description

These oatmeal cookies are elevated with a luscious cinnamon caramel buttercream swirl, creating a soft, chewy treat bursting with warm spice and rich caramel flavor. Perfect for a cozy indulgence!

---

Ingredients

Scale 1x2x3x

• 120 g (1 cup) Rolled Oats, provides chewy texture
• 120 g (1 cup) Oat Flour (or All-Purpose Flour), adds nutty flavor
• 115 g (½ cup) Unsalted Butter, Softened, crucial for a light dough
• 100 g (½ cup) Packed Light Brown Sugar, adds molasses flavor and moisture
• 50 g (¼ cup) Granulated Sugar, balances moisture and sweetness
• 1 Large Egg, acts as a binder
• 1 tsp (5 ml) Alcohol-Free Vanilla Extract, enhances flavor
• 1 tsp (5 g) Ground Cinnamon, provides warmth and depth
• ½ tsp (2 g) Baking Soda, leavening agent
• ¼ tsp (1 g) Salt, enhances sweetness
• 120 g (½ cup) Caramel Sauce, high-quality or homemade
• 60 g (¼ cup) Unsalted Butter, Softened (for buttercream)
• 60 g (½ cup) Powdered Sugar, Sifted (for buttercream)
• 1 Tbsp (15 ml) Caramel Sauce (for buttercream)
• ¼ tsp (0.5 g) Ground Cinnamon (for buttercream)
• 1 Tbsp (15 g) Toasted Oat Flakes (for garnish)
• Extra Caramel Sauce (Optional, for drizzling)

---

Instructions

1. Preheat & Prepare: Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
2. Make Buttercream: Beat butter, powdered sugar, caramel sauce, cinnamon, and salt until smooth. Chill for 15 minutes.
3. Cream Butter & Sugars: Cream butter, brown sugar, and granulated sugar until light and fluffy.
4. Add Egg & Vanilla: Beat in egg and vanilla extract.
5. Combine Dry Ingredients: Whisk together oat flour, oats, baking soda, salt, and cinnamon.
6. Combine Wet & Dry: Gradually add dry ingredients to wet ingredients, mixing until just combined.
7. Fold in Caramel: Gently fold in caramel sauce.
8. Assemble Cookies: Scoop dough, flatten, add buttercream, fold over, roll into discs, and swirl buttercream on top.
9. Bake Cookies: Bake for 10-12 minutes, until golden brown.
10. Cool & Garnish: Cool on sheets, then transfer to a wire rack. Drizzle with caramel and sprinkle with oat flakes.

Notes

For a more pronounced swirl, ensure the buttercream is very cold. Store in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 250 kcal
• Sugar: 15 g
• Sodium: 100 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 40 mg

Keywords: oatmeal cookies, caramel, cinnamon, swirl, baking, dessert, cookies, soft, chewy