Gooey Butter Oatmeal Cookies (Print Version)

# Ingredients:

→ Filling

01 - 150 g granulated sugar
02 - 67 g tightly packed brown sugar
03 - 16 g milk powder
04 - 16 g cornstarch
05 - 3.5 g salt
06 - 113 g unsalted butter, melted
07 - 80 ml heavy cream
08 - 1.25 ml vanilla extract
09 - 4 large egg yolks

→ Oatmeal Cookie

10 - 227 g unsalted butter, at room temperature
11 - 150 g tightly packed brown sugar
12 - 100 g granulated sugar
13 - 1 large egg
14 - 1 large egg yolk
15 - 5 ml vanilla extract
16 - 125 g all-purpose flour
17 - 240 g old-fashioned rolled oats
18 - 5 g baking soda
19 - 5 g salt

# Instructions:

01 - Preheat the oven to 175°C and grease a 20 x 20 cm baking pan. In a stand mixer with the paddle attachment, blend together granulated sugar, brown sugar, milk powder, cornstarch, and salt on low speed, ensuring all powders are smooth. If the milk powder is grainy, sift it before use.
02 - Add melted butter to the dry mixture on low speed until moistened, about 1–2 minutes. Add heavy cream and vanilla extract, mixing until fully combined with no visible streaks. Scrape down the bowl.
03 - Incorporate egg yolks a couple at a time on low speed until the mixture is glossy and smooth. Pour into the prepared pan and bake for 30–35 minutes, until the edges are golden and bubbling. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
04 - Once chilled, scoop the filling from the pan. Using a mixer with the whisk attachment, beat the filling on medium speed until smooth, about 1–2 minutes. Portion the filling with a teaspoon onto wax paper. Freeze the scoops while preparing cookie dough.
05 - Preheat the oven to 175°C and line a large baking tray with parchment paper. In a bowl, whisk together flour, rolled oats, baking soda, and salt. In a mixer with the paddle attachment, cream room temperature butter with brown and granulated sugar until light and fluffy.
06 - Add the whole egg and extra yolk one at a time, mixing thoroughly after each addition. Incorporate vanilla extract.
07 - Slowly add the dry mixture to the wet mixture, blending until a thick dough forms. Finish mixing by hand if necessary to prevent overworking.
08 - Using a 60 ml scoop or 1/4 cup, place portions of dough onto the baking tray, spacing well apart. Gently press the tops to flatten slightly. Place a scoop of frozen filling atop each dough portion.
09 - Bake for 12–14 minutes, until the edges are light golden brown and the centers remain slightly pale. Let cookies cool completely so the filling can set. To expedite setting, optionally chill cookies in the refrigerator.
10 - Dust cooled cookies with powdered sugar before serving.

# Notes:

01 - Sifting milk powder and cornstarch ensures a smoother filling texture.
02 - Freezing the filling helps maintain shape during baking.
03 - Allowing cookies to cool completely prevents the filling from oozing.

Back