Cream Cheese-Stuffed Oatmeal Cookies
Looking for a tangy twist to the classic? Try out this stuffed alternative. Whisking together cream cheese, sugar, and just a hint of salt makes for a decadently rich and creamy filling for our crisp and chewy Oatmeal Cookies. You almost won’t even need the usual cool glass of milk on the side. This cookie offers all you could ever need in each bite.
Makes about 22 cookies
  • Oatmeal Cookies (recipe precedes)
  • 8 ounces (226 grams) cream cheese, room temperature
  • 3½ tablespoons (42 grams) granulated sugar
  • ¼ teaspoon kosher salt
  1. Proceed with Oatmeal Cookies recipe as directed through step 2.
  2. In a medium bowl, whisk together cream cheese, sugar, and salt until smooth and combined. Cover and freeze for 15 minutes.
  3. Using a 1½-tablespoon spring- loaded scoop, scoop Oatmeal Cookies dough (about 30 grams each). Roll into balls, and flatten into 2¼- to 2½-inch disks. Spoon or scoop 2 teaspoons (12 grams) cream cheese mixture into center of 1 disk, and cover with a second disk. Crimp edges to seal, and gently shape (or roll) into a ball. Repeat with remaining cream cheese mixture and remaining dough disks. Place dough balls about 3 inches apart on prepared pans. Gently flatten balls to ¾-inch thickness, crimping any cracks to seal, if necessary.
  4. Bake until bottom edges are golden but centers look a little wet, 10 to 14 minutes. (Do not overbake.) Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Note: Feel free to glaze these stuffed cookies with the sugar glaze recipe that follows. A little extra sweetness never hurt anybody!
Recipe by Bake from Scratch at