Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated 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 sea salt
- 3 cups old-fashioned rolled oats
- 1 cup dark chocolate chips
- 1/2 cup chopped toasted pecans
- 12 teaspoons Nutella or peanut butter (frozen into small discs for stuffing)
Instructions
- Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this dry mixture aside. If you haven’t already, place twelve small dollops of your chosen stuffing (Nutella or peanut butter) on a plate and pop them in the freezer for 15 minutes. This makes the stuffing much easier to handle during the assembly process.
- In a large stand mixer or using a hand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Gradually add the dry flour mixture to the wet ingredients on low speed until just combined. Fold in the rolled oats, chocolate chips, and pecans by hand using a spatula.
- Scoop about two tablespoons of dough and flatten it in the palm of your hand. Place one frozen disc of stuffing in the center of the dough. Scoop another tablespoon of dough and place it on top. Gently pinch the edges together and roll the dough into a ball, ensuring the stuffing is completely sealed inside. Repeat this process for all 12 cookies, placing them at least 3 inches apart on the prepared baking sheets.
- Bake the cookies for 11 to 13 minutes. You want the edges to be a deep golden brown and crispy, while the centers should still look slightly soft and underbaked. Remove the sheets from the oven and let the cookies rest on the hot pan for at least 5 minutes. This allows the structure to set so the stuffing doesn’t leak out. Transfer them to a wire rack to cool completely, or enjoy them warm for a molten experience.
- Cook Time: 32 minutes