Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon (optional)
- 18 small pieces of “stuffing” (e.g., chocolate truffles, caramel squares, or chilled fruit jam)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures your cookies won’t stick and helps achieve that perfectly crispy bottom without burning.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. You can use a hand mixer or a sturdy spatula. Add the egg and vanilla extract, mixing until fully incorporated and smooth.
- Add the flour, baking soda, salt, and cinnamon directly into the same bowl. Mix until just combined. Fold in the rolled oats until they are evenly distributed throughout the dough. The dough should be thick and slightly tacky but manageable with your hands.
- Scoop about 2 tablespoons of dough and flatten it in the palm of your hand. Place your chosen stuffing (like a chocolate truffle or a piece of caramel) in the center. Fold the edges of the dough around the filling, rolling it into a smooth ball to ensure the center is completely sealed. Place the balls on the prepared baking sheets, spaced 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are golden brown and crispy but the centers still look slightly soft. Do not overbake! Remove from the oven and let the cookies rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Cook Time: 22 minutes