Cookie Butter-stuffed Oatmeal Cookies Recipe

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If you like sweet and spicy cookie butter, these Cookie Butter-Stuffed Oatmeal Cookies are THE cookies for you!  


– 1 & 1/4 cups (150g) all-purpose flour – 3/4 teaspoon baking powder – 1/4 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 3/4 cup (150g) firmly packed light brown sugar – 1 large egg – 1 teaspoon vanilla extract – 3/4 cup + 3 tablespoons creamy cookie butter (1/2 cup for the cookie dough and the rest for the filling) – 1 cup (99g) old-fashioned rolled oat – 1/3 cup chopped semisweet chocolate – 1/3 cup chopped nuts (such as pecans, hazelnuts, etc.) – 1/3 cup sweetened dried cranberrie – more chocolate, nuts, cranberries, and/or oats for garnish

Preheat oven to 350°F. Cover baking sheets with parchment or silicone. Mix flour, baking powder, and salt. Set aside.  

Step 1 


Beat butter and brown sugar until frothy with a medium-speed electric mixer. Mix in egg and vanilla. Mix in 1/2 cup cookie butter.  

Step 2

Lower mixer speed. Gradually add flour and stir until mixed. Mix in oats, chocolate, almonds, and cranberries.  

Step 3

Use a #30 scoop to drop half the dough onto the prepared pans by 2-tablespoons. Indent each center slightly.  

Step 4

Add 1 1/2 to 2 teaspoons of remaining cookie butter to the indentation.  

Step 5

Scoop remaining dough by 2-tablespoons. Place carefully flattened portions on cookie bottoms. Seal the edges and slightly flatten each cookie.  

Step 6

You can garnish each cookie with chocolate, nuts, cranberries, or oats. Bake one pan at a time for 14–16 minutes until golden brown.   

Step 7

Cool cookies on pan on wire rack for 10 minutes. Transfer the cookies to a wire rack to finish cooling.  

Step 8

Also See

Also See

Pineapple Upside-down Cake Recipe