A cinnamon spiced oatmeal cookie with a surprise inside! These cookies are stuffed with a dark chocolate center to make a delicious flavor combination of oatmeal and chocolate.
10 tablespoons butter
2 and 1/2 cups quick oats
1 cup all purpose flour
1 cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
For the chocolate filling
1/2 cup dark chocolate morsels
5 tablespoons sweetened condensed milk
2 tablespoons cocoa powder
2 tablespoons powdered sugar
1. In a small pot over low heat, melt the chocolate morsels. Stir in the sweetened condensed milk. Combine the cocoa powder and powdered sugar, then pour into the chocolate mixture. Turn off the heat and continue mixing until everything is well combined, gently pressing any clumps of powdered sugar to blend into the chocolate spread.
2. Line a large plate or small baking tray with parchment paper. Spoon dollops of the chocolate spread onto the parchment paper, about a generous teaspoon amount. I was able to get 17 chocolate dollops. Place in the freezer while you prepare the rest of the cookie dough.
3. To make the oatmeal cookie dough start by making the brown butter. Place the 10 tablespoons of butter into a pot over medium heat. Melt the butter evenly, then adjust the heat higher to medium-high. Allow the butter to come to a rapid bubbly simmer.
4. While adjusting the heat between medium and medium-high, continually stir the butter until the milk particles have browned and the liquid is a rich caramel or amber color. I’ve found that once the butter is melted this process takes 4-5 minutes. Once fully browned, immediately pour into a heat proof bowl and set aside to slightly cool before using in the rest of the recipe.
5. In a large bowl combine the quick oats, all purpose flour, baking soda, salt, and cinnamon.
6. Once the brown butter has cooled a bit, mix in the brown sugar, then the egg, and last the vanilla.
7. Pour the dry ingredients into the brown butter bowl a little at a time and stir until thoroughly combined. Use your hands to incorporate any stray oats and form into a large dough ball. Place in the fridge to chill for 30 minutes.
8. When the 30 minutes is almost up, preheat the oven to 350 degrees.
9. To make the cookies, take the dough and form medium sized dough balls then place between parchment paper and flatten into a disc (or use a rolling pin, see photos above in the post for illustration). Place one of the chocolate pieces in the center, then close the dough around it to form the cookie dough ball. As you get to the end of the dough if it’s too crumbly add a teaspoon of vegetable oil to add a bit of moisture.
10. Bake the cookies on a parchment paper lined baking sheet for 10-11 minutes. After removing them from the oven, gently press down with a spatula to flatten them out.
These are best served warm! To reheat cookies place them in the microwave for 8-10 seconds.
These are a small batch cookie, you’ll get about 14-15 cookies from this recipe.
Chocolate spread adapted from a recipe in Sweetie Pie.
Keywords: chocolate stuffed oatmeal cookies