Chocolate-Stuffed Oatmeal Cookies
Published Dec. 15, 2020
- Total Time
- 1 hour, plus at least 2 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/115 grams unsalted butter (1 stick), at room temperature
- ¾cup/165 grams dark brown sugar
- ½cup/100 grams granulated sugar
- 1large egg
- 2teaspoons pure vanilla extract
- 1½cups/150 grams quick-cooking or old-fashioned oats
- 1cup/130 grams all-purpose flour
- ½teaspoon baking powder
- ½teaspoon ground cinnamon
- ½teaspoon kosher salt
- 3tablespoons heavy cream
- ¾cup/115 grams finely chopped semisweet or bittersweet chocolate
- ½teaspoon pure vanilla extract
- A generous pinch kosher salt
For the Cookie Dough
For the Filling
Nutritional analysis per serving (12 servings)
305 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 4 grams protein; 117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cookie dough: In the bowl of a food processor, combine the butter and both sugars and process until combined. Add the egg and vanilla and pulse to combine, scraping down the sides of the bowl with a rubber spatula as needed.
- Step 2
Add the oats, flour, baking powder, cinnamon and salt, and process until combined and the oats have broken down a bit, scraping down the sides of the bowl occasionally.
- Step 3
Transfer the dough to a large piece of plastic wrap and use the sides of the plastic to shape it into a flat, 8-inch square that is about ½-inch thick. Chill until firm, at least 2 hours.
- Step 4
Prepare the filling: Heat the cream in a small saucepan or in a bowl in the microwave until hot. (Be careful: Cream loves to boil over.) Add the chocolate, vanilla and salt to the hot cream and let stand 2 minutes, then stir until smooth and uniform. (If not fully smooth, carefully heat a bit longer on the stovetop, stirring until smooth, or heat in the microwave in 5-second spurts, stirring after each blast, until smooth.) Transfer the filling to a large piece of plastic wrap and use the sides of the plastic to shape it into a 4- to 6-inch square. Chill until firm, at least 2 hours.
- Step 5
Heat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper.
- Step 6
Cut the cookie dough into 24 equal pieces. Cut the chocolate filling into 12 equal pieces. (It’s OK if the chocolate breaks a bit; just make sure you have 12 equal piles.) Flatten one piece of cookie dough slightly. Set a piece of chocolate filling into the center. Flatten another piece of cookie dough and set it on top of the chocolate filling. Use your hands to shape the cookie dough around the filling and then roll it into a neat ball. Repeat with the rest of the dough and filling.
- Step 7
Set 6 dough balls onto one of the prepared sheets. Bake until set and relatively flat, with just-golden edges, 14 to 16 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with the remaining cookies on the other baking sheet. Serve cookies warm or at room temperature.
Private Notes
Comments
These are really yummy...particularly warm out of the oven. As some had suggested, I made smaller cookies, cutting the dough and ganache into 24 pieces each. After chilling, I flattened the cookie dough with my hand and placed a piece of ganache inside it, rolling it until it formed a ball. No issues with chocolate leaking out. I cut the baking time down to 9 minutes to account for the smaller cookies.
I found ziploc bags to be perfect for this. A larger gallon bag for the dough and a sandwich bag for the chocolate.
I like these more than I expected. I cut back on sugar (both brown and white). I used 1/2 the vanilla. I used my mixer vs processor bc I prefer the texture of whole oats vs bits of oat. I did blend up 1/2 cup of the oats. I also didn’t do little square sandwiches. Instead I cut the dough in 12 pieces and molded each into little cups. Then I dropped the ganache in the dough cups, wrapped the dough closed and rolled a little in my hands. Worked out great!
AMAZING. I accidentally cut the dough into 36 pieces (not paying attention!) and the cookies were plenty big - probably 3 inches each. I didn’t have to alter the cooking time significantly but did l keep an eye on them; at 15 - 16 minutes they were crunchy when cool so I could have taken them out a minute or two earlier. They were very sweet so next time I may cut down on the sugars. Also Im not a cinnamon fan but that could easily be left out.
These turned out really well. Definitely worth the effort. Highly recommend. I put the chocolate in the freezer for 20 mins which worked well- we couldn’t wait two hours to finish assembly!
So delicious—the ganache and cinnamon really makes them special. I agree with other commenters that as written, these are a little too sweet. I cut down the white sugar by 1/4 cup to level out to equal amounts brown and white sugar, and used bittersweet chocolate for the ganache and they were perfect. To bake from frozen (which may vary if you use a different amount of sugar), I found that ~20 minutes at 350 was just about perfect.
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