Oreo®-Stuffed Oatmeal Scotchies

4.2
(6)

Traditional oatmeal scotchies are stuffed with chocolate sandwich cookies in this cookie-stuffed cookie recipe that everyone will love.

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3
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Prep Time:
20 mins
Cook Time:
14 mins
Additional Time:
1 hrs
Total Time:
1 hrs 34 mins
Servings:
16
Yield:
16 cookies

Ingredients

  • cooking spray

  • 1 ½ cups packed dark brown sugar

  • 1 cup butter, softened

  • ½ cup white sugar

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 1 ½ teaspoons baking soda

  • 1 ½ teaspoons salt

  • 3 cups old-fashioned rolled oats

  • 1 (11 ounce) package butterscotch chips

  • 16 chocolate sandwich cookies with extra creme filling (such as Double Stuf Oreo®)

  • flaked sea salt

Directions

  1. Line 2 baking sheets with parchment paper and spray with cooking spray.

  2. Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy, about 5 minutes. Scrape down sides of bowl a few times. Continue beating mixture while adding eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.

  3. Whisk flour, baking soda, and salt together in a separate bowl. Slowly add flour mixture to creamed butter mixture while beating on low speed until dough is just mixed. Fold oats and butterscotch chips into dough.

  4. Scoop 32 balls of dough using a large cookie scoop and arrange on the prepared baking sheets. Spray the bottom of a broad, flat glass or bowl with cooking spray and press onto each dough ball to flatten. Place a chocolate sandwich cookie on top of 16 flattened dough balls and cover with remaining 16 flattened dough balls, sealing the edges together with your fingers.

  5. Transfer stuffed cookies to a container or tray and cover with a lid or plastic wrap. Refrigerate at least 1 hour to overnight.

  6. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

  7. Arrange cookies on the sheets with no more than 6 per sheet; top with a sprinkling of flaked salt.

  8. Bake 1 tray at a time in the preheated oven until golden brown, 14 to 16 minutes. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool.

Nutrition Facts (per serving)

503 Calories
22g Fat
70g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 503
% Daily Value *
Total Fat 22g 28%
Saturated Fat 13g 66%
Cholesterol 54mg 18%
Sodium 520mg 23%
Total Carbohydrate 70g 25%
Dietary Fiber 2g 8%
Total Sugars 45g
Protein 5g
Calcium 36mg 3%
Iron 3mg 16%
Potassium 166mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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