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Oreo®-Stuffed Oatmeal Scotchies
Oreo®-Stuffed Oatmeal Scotchies
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Prep Time:
20 minutes
Cook Time:
14 minutes
Total Time:
94 minutes
Irresistible oatmeal scotchies filled with chocolate cookies - a must-try treat for all!
Ingredients:
  • cooking spray
  • 1.5 cups packed dark brown sugar
  • 1 cup butter, softened
  • 0.5 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1.5 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
Instructions:
  • Prepare 2 baking sheets by lining them with parchment paper and spraying with cooking spray.
  • In a bowl, use an electric mixer to blend brown sugar, butter, and white sugar until smooth and creamy, about 5 minutes. Remember to scrape down the sides of the bowl occasionally. While continuing to mix, add eggs one at a time, beating well after each addition. Lastly, add vanilla extract and mix thoroughly.
  • Combine flour, baking soda, and salt in a separate bowl, whisking them together. Gradually incorporate the flour mixture into the creamed butter mixture on low speed until the dough is just combined. Gently fold in the oats and butterscotch chips.
  • Using a large cookie scoop, shape 32 dough balls and place them on baking sheets. Flatten each dough ball by pressing with a greased glass or bowl. Sandwich a chocolate cookie between 16 flattened dough balls, then seal the edges by pressing with your fingers and topping with the remaining flattened dough balls.
  • Place the stuffed cookies in a container or tray, seal with a lid or plastic wrap, and refrigerate for at least 1 hour or overnight.
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare your baking sheets by lining them with parchment paper.
  • Place cookies on the baking sheets, ensuring there are no more than 6 cookies per sheet, then sprinkle a little flaked salt on top.
  • Bake one tray at a time in the preheated oven until beautifully golden, for about 14 to 16 minutes. Let them cool on the baking sheet for a minute before moving them to a wire rack to cool completely.

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