Rolo-Stuffed Chocolate Toffee Oatmeal Cookies

These Rolo-Stuffed Chocolate Toffee Oatmeal Cookies are delicious cookies with the perfect amount of chew and texture, filled with gooey caramel Rolos!

Midterms are over, and I’m finally back where I belong. In the sun! I’m back in San Diego for spring break, and it feels absolutely wonderful. I’m back in my own kitchen, with my white KitchenAid stand mixer, my ingredients all readily available, and my giant, fluffy black dog laying on the floor at my feet, waiting for a stray crumb to fall towards him. A few mornings ago, after two hours worth of grocery shopping’s groceries were put away, I sat there and wondered what to make.

I had a list of things I wanted to make, but none of them seemed right at the moment. I went to the pantry and stood there for a while before giving up and taking a shower. Moment of epiphany happened in the shower: Rolo-stuffed cookies. I had a ton of Rolos sooo why not throw them in the middle of a cookie and see what happened?

I was gonna do straight up chocolate chip cookies…but then I started thinking oatmeal would be good. And then I started thinking chocolate chips would be too big…so I switched to toffee bits. When I was assembling the dough and measuring out the flour, I decided to throw in a bit of cocoa powder. Why the heck not, right?!

Well, my changes resulted in one darn cookie. Guys, this is one for the record books. It’s soft and chewy and not overly chocolately, with that perfect bite of chewy caramel surprising you in the center. The oats add wonderful contrast and the toffee bits give it that extra pop of caramely flavor. Dunk these in milk or coffee and you’ll be in cookie heaven. And I know that’s a place I wouldn’t mind being. It’s wonderful. See for yourself!

Rolo-Stuffed Chocolate Toffee Oatmeal Cookies

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• Author: Rachel Conners
• Total Time: 27 minutes
• Yield: 3 dozen 1x

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Ingredients

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• ½ cup butter, softened
• ½ cup shortening
• 1 cup packed light brown sugar
• ¼ cup white sugar
• ¼ cup turbinado sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups rolled oats
• ½ cup toffee bits
• About 3 dozen Rolos

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Instructions

1. Place the Rolos in the freezer. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, shortening, brown sugar, white sugar and turbinado sugar until light and fluffy. Add in eggs and vanilla and mix until completely combined. Combine the flour, baking soda, cocoa powder, and salt in a separate bowl; add into the sugar/butter mixture. Stir in the oats and toffee bits.
3. Remove Rolos from the freezer. Okay, now you have two options: if you have a cookie scoop, scoop a normal amount of dough into the cookie scoop. Place one Rolo into the center of the dough still in the scoop and press it down. Press the cookie dough the squeezes out back on top of the Rolo. Release the dough onto the cookie sheet as usual. (This option is much easier and cleaner, but can only be done if you have a cookie scoop.) If you don’t have a cookie scoop, Make balls of dough (about 1 heaping tablespoon) and press a Rolo into the center of the ball, making sure the Rolo is complete covered by dough. Repeat until all dough is used. Note: make the cookies on the smaller side, because you want to get some Rolo in every bite!
4. Bake 10 to 12 minutes until the cookies are no longer raw in the centers. Do not overbake. Let them cool for 2 minutes before removing them from cookie sheets to cool completely. Store in an airtight container. I recommend microwaving them for about 15 seconds before serving, making the caramel all ooey and gooey again! Enjoy!

• Prep Time: 15
• Cook Time: 12
• Category: cookies
• Cuisine: dessert

Keywords: cookies, toffee, oatmeal, dessert, rolos, chocolate