Gooey Butter Oatmeal Cookies

Buttery oatmeal cookie dough wrapped around a gooey, creamy filling makes these cookies a showstopper for any dessert table or bake sale. Packed with the deep caramel flavors of brown sugar and oats and hiding a luscious center, these Gooey Butter Oatmeal Cookies are the kind you will crave long after the last crumb is gone.

The first time I baked these, my kitchen smelled like a little bakery on a rainy weekend. My son took one bite and immediately asked if we could make another batch the next day.

Ingredients

• Granulated sugar: Adds the sweet crisp bite that caramelizes beautifully on the cookie’s edges. Use a quality cane sugar for best flavor.
• Brown sugar: Brings a deep molasses undertone and moisture. Tightly packed is the secret for max richness.
• Milk powder: Helps make the gooey filling creamy and gives that classic “bakery” richness. Opt for a fine, fresh brand.
• Cornstarch: Keeps the filling tender but not runny. Choose a fresh box without lumps.
• Salt: Sharpens and balances every sweet and buttery note.
• Unsalted butter: Provides a rich base for both cookie and filling. Pick a fresh, high butterfat option for best flavor.
• Heavy cream: Gives the filling its silky mouthfeel. Always use fresh cream for optimal results.
• Vanilla extract: Brings out flavor depth. Pure vanilla is always worth the splurge here.
• Egg yolks and whole eggs: Help bind and enrich. Use large eggs at room temperature for easier incorporation.
• All purpose flour: Provides structure so the cookies hold together but remain soft. Sift beforehand for the fluffiest cookies.
• Old fashioned rolled oats: Add the signature chew. Choose thick-cut and check for freshness.
• Baking soda: Gives gentle lift for soft, craggy tops.

Step-by-Step Instructions

Prepare the Gooey Filling:

Preheat your oven to 350 degrees Fahrenheit and grease an eight inch square baking pan. In a stand mixer bowl with paddle attachment, mix together granulated sugar, brown sugar, milk powder, cornstarch, and salt on low speed until smooth. This step ensures the dry ingredients are lump free. Add in the melted butter on low speed and continue mixing for one to two minutes until everything is well moistened. Next pour in the heavy cream and vanilla. Keep mixing until no streaks of cream remain and the mixture looks even and shiny. Scrape down the sides of the bowl to catch any unmixed spots. Drop in the egg yolks a couple at a time. Blend on low until the batter turns glossy and feels thick and smooth. Pour this filling into your prepared pan and bake for thirty to thirty five minutes. Look for bubbling golden brown edges while the center may still seem a bit thin. Let it cool to room temperature then chill in the refrigerator for at least four hours or overnight for best results. Once thoroughly chilled and the center is set scoop the filling from the pan. Warning it is very sticky so use a spoon sprayed with nonstick spray or work quickly. Using an electric mixer with whisk attachment whip the filling on medium speed for just a minute or two until it becomes completely smooth and creamy. Scoop out teaspoon sized portions onto wax paper and freeze while you prep the cookie dough.

Make the Oatmeal Cookie Dough:

Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper. In a mixing bowl combine the flour oats baking soda and salt and whisk well to break up clumps and aerate. In another mixing bowl using the paddle attachment cream the room temperature butter with both the brown and white sugars for several minutes until the mixture is light pale and fluffy. Beat in the whole egg egg yolk and vanilla until thoroughly blended. Gradually add the flour and oat mixture into the wet ingredients. Toward the end this dough will become quite thick so you may need to carefully mix by hand to ensure all dry patches are incorporated.

Shape and Assemble Cookies:

Using a large ice cream scoop or a quarter cup measuring cup scoop out dough balls onto your prepared baking sheet spacing them generously since the cookies spread. Press each dough ball very gently to flatten the tops just slightly and create a platform for the filling. Remove your frozen filling scoops from the freezer and place one on top of each dough mound.

Bake the Cookies:

Bake for twelve to fourteen minutes or until the edges turn light golden brown. The centers should still look soft and a little pale. Allow the cookies to cool on the baking sheet so the filling sets up and gets perfectly gooey.

Cool and Finish:

Let your cookies cool completely at room temperature or move to the fridge to speed up the process. Once set top with a dusting of powdered sugar before serving for a pretty bakery style finish.

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My favorite part is that rich creamy filling hidden inside the cookie. As a kid my mom would let me sneak an extra scoop of it when no one was looking and now I do the same with my own daughter. These cookies have become our special tradition for snow days.

Storage Tips

Keep cookies in an airtight container at room temperature for up to four days for the best balance of gooey and chewy texture. If you prefer them extra chilled store in the refrigerator for up to a week. When freezing for longer storage wrap individually in plastic or use a freezer bag then thaw at room temperature for a quick treat.

Ingredient Substitutions

You can swap quick oats for rolled oats for a finer texture though you lose some chew. For a nutty twist add a handful of chopped pecans or walnuts to the dough. Use high quality plant based butter and coconut cream for a dairy free version. If you have only salted butter skip adding extra salt in the recipe.

Serving Suggestions

These are blissful served warm from the oven with a glass of cold milk or as a sweet surprise in lunchboxes. They pair well with fresh berries for a balanced dessert plate. For celebrations stack them with layers of the gooey filling in between like a cookie cake.

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These Gooey Butter Oatmeal Cookies will become a cherished addition to your dessert repertoire, combining nostalgic flavors with a modern twist for every occasion.

Frequently Asked Questions

→ How do I achieve chewy oatmeal cookies?

Use old-fashioned rolled oats and avoid over-baking. Creaming the butter and sugars also adds chewiness.

→ What makes the filling gooey?

The butter, cream, and egg yolks create a rich, sticky filling that sets to a gooey texture as it cools.

→ Can the cookie dough be made in advance?

Yes, you can prepare the dough ahead of time and store it in the fridge for up to 48 hours before baking.

→ How should these cookies be stored?

Keep cookies in an airtight container at room temperature for two days or refrigerate for extended freshness.

→ Is it necessary to freeze the filling before assembling?

Chilling the filling makes it much easier to handle and helps maintain its shape while assembling each cookie.