Cookie Butter-Stuffed Oatmeal Cookies

Cookie Butter-Stuffed Oatmeal Cookies are huge cookies with fantastic flavor. They’re soft, chewy, sweet, spiced and just phenomenal!

Cookie Butter-Stuffed Oatmeal Cookies stacked on a white plate

I’m so, so excited to share these Cookie Butter-Stuffed Oatmeal Cookies with you! These are giant cookies with amazing flavor that I think you’re going to adore.

Cookie butter (the spread made from spiced cookies) adds so much flavor to these cookies. There’s some mixed into the cookie dough to give them their spiced flavor. But in the center of each cookie is a little pocket of even more cookie butter for a burst of flavor that is just. so. good.

plate of Cookie Butter-Stuffed Oatmeal Cookies

The cookies themselves are soft, chewy, hearty oatmeal cookies. I love the addition of chocolate chips, nuts, and dried cranberries to the flavor party. All these flavors together create such a magical flavor combination. For a little extra flavor and to give them a little more interesting look, add a sprinkle of more of the add-ins on top.

This cookie recipe is one that I saved a while back. As soon as it caught my eye, I knew I’d want to share it with you. I stay fairly true to the original recipe but with a few slight changes. Primarily, I like to add some nuts for more flavor and some crunch. I usually add pecans, but any chopped nut should work just fine.

Cookie Butter-Stuffed Oatmeal Cookies on a textured white plate

The only potentially tricky step for making these cookies is forming the cookies so you get that cookie butter center. I recommend using a scoop for both the cookies and the cookie butter filling. Just scoop enough dough for the bottom of the cookie, make a small indentation, scoop the cookie butter to fill, and then scoop more cookie dough to put on top. That’s the gist, but you can read more details in the recipe directions below.

I can’t help but think that these Cookie Butter-Stuffed Oatmeal Cookies taste like fall. All those wonderful, warm, cozy flavors make for an irresistible cookie. That’s not to say that I wouldn’t welcome one of these beauties any day of the year. In fact, Quinn and I quickly decided that these cookies are easily among our very favorites. I know I’ll be making these again and again!

Find more cookie recipes in the Recipe Index.

More Cookie Butter Treats

Yield: 14 cookies

Cookie Butter-Stuffed Oatmeal Cookies

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

These Cookie Butter-Stuffed Oatmeal Cookies are THE cookies for fans of sweet, spiced cookie butter!

Cookie Butter-Stuffed Oatmeal Cookies stacked on a white plate


  • 1 & 1/4 cups (150g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup + 3 tablespoons creamy cookie butter (1/2 cup for the cookie dough and the rest for the filling)
  • 1 cup (99g) old-fashioned rolled oats
  • 1/3 cup chopped semisweet chocolate
  • 1/3 cup chopped nuts (such as pecans, hazelnuts, etc.)
  • 1/3 cup sweetened dried cranberries
  • more chocolate, nuts, cranberries, and/or oats for garnish


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and brown sugar until fluffy. Add the egg and vanilla, mixing until combined. Add 1/2 cup cookie butter, mixing until combined.
  4. Reduce mixer speed to low. Gradually the the flour mixture, mixing just until combined. Stir in the oats, chocolate, nuts, and cranberries.
  5. Drop half the dough by 2-tablespoon portions (I use a #30 scoop) onto the prepared pans. Make a small indentation in the center of each.
  6. Add 1 & 1/2 to 2 teaspoons (I use a #110 scoop) of the remaining cookie butter to the indentation.
  7. Scoop the remaining dough by 2-tablespoon portions. Flatten each portion slightly and place over the cookie bottoms. Pinch the edges to seal, and flatten each cookie slightly.
  8. If you like, top each cookie with more chocolate, nuts, cranberries, and/or oats for garnish.
  9. Bake, one pan at a time, 14 to 16 minutes, or until the edges are golden brown. Cool the cookies on the pan on a wire rack for 10 minutes. Then transfer the cookies to a wire rack to cool completely.


The dough doesn't need to be chilled before baking unless your kitchen is unusually warm, but I recommend keeping the dough in the refrigerator between batches.

Recipe slightly adapted from Taste of the South.

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