Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 1/2 cups old-fashioned rolled oats (do not use instant oats)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup seasonal stuffing (such as dark chocolate disks, caramel bits, or thick fruit preserves)
Instructions
- Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and to promote even browning. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, sea salt, and ground cinnamon. Set this dry mixture aside. Measure out your seasonal stuffing of choice so it is ready for the assembly phase.
- In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until the mixture is pale and fluffy. Add the egg and vanilla extract, beating until fully incorporated. Reduce the mixer speed to low and gradually add the dry ingredients, followed by the rolled oats. Mix just until combined; do not overwork the dough. To stuff the cookies, take a tablespoon of dough, flatten it slightly in your palm, place a small amount of your chosen stuffing in the center, and cover it with another small piece of dough. Roll into a ball and place on the prepared baking sheets, spaced 3 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for at least 5 minutes. This rest period is crucial as it allows the “thin and crispy” structure to set without breaking. Move the cookies to a wire cooling rack to finish cooling completely. For a beautiful presentation, drizzle with a little melted chocolate or a light dusting of powdered sugar. Serve them on a wooden board or a vintage ceramic plate to emphasize the artisanal, handmade quality of your bake.
- Cook Time: 32 minutes