Fudge-Stuffed Salted Oatmeal Cookies Recipe

Name: Fudge-Stuffed Salted Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Unbleached All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; ¼ Tablespoons Unsalted Butter, Room Temperature; 1 cup Light Brown Sugar, Packed; 2 whole Large Eggs; 1 teaspoon Vanilla Extract; 3 cups Old Fashioned Oats; 20 pieces Fudge, Each About 1/2-inch Square; Sea Salt For Sprinkling On Top

Servings: persons

1-1/2 cup Unbleached All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
¼ Tablespoons Unsalted Butter, Room Temperature
1 cup Light Brown Sugar, Packed
2 whole Large Eggs
1 teaspoon Vanilla Extract
3 cups Old Fashioned Oats
20 pieces Fudge, Each About 1/2-inch Square
Sea Salt For Sprinkling On Top

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Note: I used a really simple sweetened condensed milk recipe to make the fudge, but use whatever recipe you like. These are also a great way to use up any extra fudge (if that ever exists)!
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1. In a small bowl, stir together the flour, baking soda, and salt. Set aside.
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2. In a large bowl or the bowl of a stand mixer, beat the butter and brown sugar on medium-high speed until fluffy, about 2-3 minutes. Beat in the eggs one at a time, then beat in the vanilla extract. On low speed, beat in the flour mixture until just combined. Stir in the oats. Cover dough bowl and chill for at least 1 hour in the refrigerator.
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3. Preheat the oven to 350u00b0F with racks in the middle upper and middle lower positions.
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4. Scoop out about 1 to 1 1/2 tablespoons dough and place it on an ungreased cookie sheet. Place a fudge square on top and lightly press down. Scoop out another 1 to 1 1/2 tablespoons dough on top of the fudge square and press down, sealing the edges of the cookie around the fudge. Repeat with remaining dough, placing cookies about 2 inches apart on the baking sheets. Lightly sprinkle the tops with salt or sea salt.
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5. Bake cookies for 10 to 15 minutes or until dry and light golden brown on top. Let cookies cool for a few minutes on the pans, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for 3 days.
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Recipe for cookies adapted from Quaker Oats.

644

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 cup Unbleached All-purpose Flour, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, ¼ Tablespoons Unsalted Butter, Room Temperature, and more.

Yes, Fudge-Stuffed Salted Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fudge-Stuffed Salted Oatmeal Cookies

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