Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 24 small chocolate truffles or soft caramel squares (for stuffing)
- Flaky sea salt (for garnish)
Instructions
- Creaming and Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture looks light and fluffy. Add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract, scraping down the sides of the bowl to ensure everything is perfectly incorporated.
- Mixing the Dry Dough: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add these dry ingredients to the wet mixture while mixing on low speed. Once the flour is just combined, fold in the rolled oats using a spatula. Do not overmix, as this can make the cookies tough. Cover the dough and chill it in the refrigerator for at least 30 minutes; this helps the flavors develop and prevents the cookies from spreading too much in the oven.
- Stuffing and Baking: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Take a tablespoon of dough and flatten it in your palm. Place one chocolate truffle or caramel square in the center, then wrap the dough around it, rolling it into a ball to ensure the filling is completely sealed. Place the balls on the baking sheet about 2 inches apart. Bake for 10 to 12 minutes until the edges are golden brown but the centers still look slightly soft. Sprinkle with flaky sea salt immediately and let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 32 minutes