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Oatmeal Rolo Cookies

These Oatmeal Rolo Cookies are soft, chewy, and filled with chocolate chips and chopped Rolo candy then drizzled with a caramel ganache.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Keyword: Oatmeal Rolo Cookies
Servings: 9 cookies
Author: Jill


  • cup light brown sugar packed
  • ¼ cup sugar
  • ½ cup butter softened unsalted
  • 1 tsp pure vanilla extract
  • 1 large egg room temp
  • ¼ tsp salt Kosher
  • ½ tsp baking soda
  • 1 ¼ cup flour
  • 1 ¼ cup rolled oats Old Fashioned whole
  • cup chocolate chips semi-sweet
  • cup Rolo candy chopped in fourths


  • Caramel Sauce


  • Preheat the oven to 350 degrees.
  • Line a 9 X 13-inch cookie sheet with parchment paper
  • Combine white and brown sugar together in a mixing bowl. Whisk to mix.
  • Add the soft butter to the bowl.
  • Use an electric mixer to cream the butter with the sugars until combined.
  • Add the egg and vanilla extract and continue to blend the ingredients together.
  • Add the salt, baking soda, oats, and flour to a second bowl.
  • Whisk until blended.
  • Slowly add the dry ingredients to the wet ingredients.
  • Stir until completely combined.
  • Add the quartered Rolo candy and chocolate chips.
  • Stir to mix the candy in with the cookie mixture.
  • Measure out 9 large dough balls using a large cookie scooper.
  • Place each dough ball on the lined cookie sheet.
  • Leave space between each dough ball.
  • Slightly flatten the top of each dough ball.
  • Bake at 350 degrees for 14-15 minutes.
  • Don't overbake.
  • If the cookies begin to expand, immediately use the back of a spoon to gently push them back in shape.
  • Take them out of the oven and allow them to cool for 20 minutes on the cookie sheet.
  • Once cooled, move to a cooling rack.


  • Drizzle each cookie with caramel sauce.
  • Leftover cookies can be kept on the counter for several days