Oreo®-Stuffed Oatmeal Scotchies

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

• Preparation Time: 20 mins
• Cooking Time: 14 mins
• Total Time: 34 mins
• Calories: 503 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 1 (11 ounce) package butterscotch chips
• cooking spray
• flaked sea salt
• 3 cups old-fashioned rolled oats
• 1.5 teaspoons salt
• 0.5 cup white sugar
• 1.5 teaspoons baking soda
• 1.5 cups packed dark brown sugar
• 16 chocolate sandwich cookies with extra creme filling (such as Double Stuf Oreo

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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

Step 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.