Rolo Stuffed Oatmeal Cookies are some of our favorite cookies! I love putting a surprise inside my cookies for my family to find, especially when it’s a Rolo! These cookies are easy to make and they’re a favorite oatmeal cookie recipe!
When I stuffed Rolos inside of peanut butter cookies it was such a huge hit that I knew I had to do it again. Again, stuffing Rolos inside of cookies isn’t new. I’m not the first to do it and I won’t be the last. But today I’m sharing with you new-to-me Rolos stuffed inside of oatmeal cookies.
I love oatmeal cookies almost more than any other kind. They’re soft and chewy because of the oats and brown sugar and I love the flavor of cinnamon. With the added chocolate inside they’re SO good!
What makes the best oatmeal cookies?
For me, making oatmeal cookies with brown sugar make them just the best! The flavor of the brown sugar along with the cinnamon is fantastic and I love how brown sugar keeps these soft for days.
If you want an easy cookie recipe anyone can make, be sure to try this one. These are great plain or with chocolate chips, but I love stuffing candy inside.
If you don’t want to use Rolos you can stuff them with anything you love, like:
- Mini Snickers
- Mini Reese’s Peanut Butter Cups
- Or any other candy!
How do you make stuffed oatmeal cookies?
It’s so simple to make this easy cookie recipe.
Simply mix the dough with a mixer. The dough gets stiff so it might be hard to stir by hand.
Do you use quick oats or old fashioned oats in cookies?
I use quick oats in these cookies. I like the texture of quick oats better than old-fashioned.
Did you know that quick oats are simply old-fashioned oats that are pulverized in a food process or blender? You can make your own!
Click here if you prefer old-fashioned oats in oatmeal cookies.
How do you stuff the cookies with Rolos?
Simply use a cookie scoop to measure out 1 tablespoon of dough. Place a Rolo in the center and then top them with another tablespoon of dough. Roll into a ball and bake!
These cookies don’t even need to be chilled which makes them a quick and easy cookie recipe!
Warm from the oven they’re gooey and melty inside!
These were a huge hit with our family. They’re the kind of cookie that you can’t stop eating and just keep going back for more.
How do you store oatmeal cookies?
You can store these on the counter in an airtight container. I also freeze them! Simply store in an airtight container or bag in the freezer for up to a month. They’re just as good defrosted and it means you can have cookies all the time!
Learn how to freeze desserts!
Other stuffed cookies you’ll like:
- Snickers Stuffed Peanut Butter Cookies
- Oreo Stuffed Peanut Butter Cookies
- Truffle Peanut Butter Cookies
These would go great on a cookie tray with:
Rolo Stuffed Oatmeal Cookies
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups quick oats
- 40 Rolos, depending on cookie size
- Preheat oven to 350°. Line your baking sheets with parchment paper or silpat liners.
- Mix flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add the eggs and vanilla and beat well. Add the dry ingredients and mix until combined. Stir in the oats.
- Scoop 2 tablespoons of dough onto a cookie sheet. place a Rolo in the center of each scoop and press the dough around the candy to seal. Roll between your palms. Place about 2” apart on the cookie sheet.
- Bake 10-12 minutes. Cool five minutes and then remove from pan to cool completely.
Nutritional information not guaranteed to be accurate
Rolo Stuffed Oatmeal Cookies are a family favorite and are such an easy cookie recipe filled with chocolate and caramel in the BEST Oatmeal Cookie!
Last Updated on October 22, 2019
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 15, 2019