Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1/2 cup stuffing of choice (dark chocolate pieces, caramel squares, or nut butter)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures the bottoms of your cookies brown evenly. Set these aside while you prepare the dough.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add these dry ingredients to the wet butter mixture, mixing on low speed until just combined. Stir in the old-fashioned oats by hand using a spatula to ensure they are evenly distributed without overworking the dough.
- Scoop about two tablespoons of dough and flatten it slightly in your palm. Place your chosen “stuffing” (like a piece of chocolate or a dollop of nut butter) in the center. Fold the edges of the dough over the filling and roll it into a smooth ball. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 10 to 12 minutes. The edges should be golden brown, but the centers should still look slightly soft. Remove from the oven and let them sit on the hot baking sheet for 5 minutes. This carry-over cooking time finishes the centers perfectly. Transfer to a wire rack to cool completely before serving.
- Cook Time: 32 minutes