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Cookie Butter-Stuffed Oatmeal Cookies
These Cookie Butter-Stuffed Oatmeal Cookies are THE cookies for fans of sweet, spiced cookie butter!
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) 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 (99 g) 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
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, and salt. Set aside.
- 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.
- Reduce mixer speed to low. Gradually the the flour mixture, mixing just until combined. Stir in the oats, chocolate, nuts, and cranberries.
- 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.
- Add 1 & 1/2 to 2 teaspoons (I use a #110 scoop) of the remaining cookie butter to the indentation.
- 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.
- If you like, top each cookie with more chocolate, nuts, cranberries, and/or oats for garnish.
- 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.
Notes
- 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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