There’s something incredibly comforting about homemade cookies, especially when they’re stuffed with gooey caramel and complemented by rich chocolate. These Stuffed Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect blend of chewy, crispy, and indulgent. They boast a delightful combination of flavors and textures, making them an instant favorite for anyone who takes a bite. Whether you’re baking for a party, a cozy night in, or just because, these cookies are sure to please.
Why This Recipe is a Keeper
These cookies are not just another dessert; they are a handheld hug of flavor. The oats provide a satisfying chew, while the peanut butter adds a nutty richness. The surprise caramel center from the Milky Way bars elevates these cookies to a whole new level of deliciousness. Plus, they’re easy to whip up, making them perfect for both novice bakers and seasoned pros. With a mix of wholesome ingredients and decadent treats, you’ll find it hard to resist making these again and again.
Ingredient Checklist
- 1/4 cup smooth peanut butter
- 1/4 cup coconut oil or softened butter
- 6 tablespoons brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon vanilla bean paste
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour + 1 tablespoon
- 1 cup quick cooking oats
- 3/4 cup chocolate chips
- 18 snack-size Caramel Apple Milky Way Bars, unwrapped
Before You Start: Equipment
- Mixing bowls – for combining your ingredients.
- Baking sheet – to bake your cookies on.
- Parchment paper – for easy cleanup and to prevent sticking.
- Measuring cups and spoons – for accurate measurements.
- Cookie scoop or tablespoon – for portioning out the dough.
- Cooling rack – to cool your cookies after baking.
Make Stuffed Peanut Butter Oatmeal Chocolate Chip Cookies: A Simple Method
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick and for easy cleanup.
Step 2: Cream the Fats and Sugars
In a large mixing bowl, combine the smooth peanut butter and coconut oil (or softened butter). Add the brown sugar and granulated sugar, then beat with a mixer until the mixture is creamy and well combined.
Step 3: Add the Wet Ingredients
Crack in the egg and pour in the vanilla extract and vanilla bean paste. Mix until everything is fully incorporated.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the baking soda, salt, all-purpose flour, and quick cooking oats. Gradually add the dry mixture to the wet mixture, stirring until just combined.
Step 5: Fold in the Chocolate Chips
Gently fold in the chocolate chips, ensuring an even distribution throughout the cookie dough.
Step 6: Assemble the Cookies
Using a cookie scoop or tablespoon, take a portion of the dough and flatten it in your palm. Place an unwrapped Caramel Apple Milky Way bar in the center and wrap the dough around it, rolling it into a ball. Repeat until all the dough is used.
Step 7: Bake
Place the stuffed cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy these warm, gooey cookies or store them for later!
Flavor-Forward Alternatives
- Swap the peanut butter for almond butter or sunbutter for a different nutty flavor.
- Add chopped nuts like walnuts or pecans for extra crunch.
- Incorporate dried fruits such as cranberries or raisins for a fruity twist.
- Use different types of chocolate chips, like dark chocolate or white chocolate, to change the flavor profile.
Avoid These Traps
When making your Stuffed Peanut Butter Oatmeal Chocolate Chip Cookies, be mindful of a few common pitfalls:
- Don’t overmix the dough after adding the flour. This can lead to tough cookies.
- Make sure your butter or coconut oil is at room temperature to cream properly with sugars.
- Avoid overbaking – remove the cookies when the edges are golden and the centers look slightly undercooked.
- Ensure your Milky Way bars are unwrapped and ready to go before you start assembling your cookies!
Save for Later: Storage Tips
To keep your Stuffed Peanut Butter Oatmeal Chocolate Chip Cookies fresh and delicious:
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the unbaked cookie dough balls. When ready to bake, simply place them on a baking sheet and bake straight from the freezer, adding a few extra minutes to the baking time.
- Baked cookies can also be frozen. Just make sure to separate layers with parchment paper to avoid sticking.
Ask the Chef
Can I use old-fashioned oats instead of quick cooking oats?
Yes, you can! Old-fashioned oats will give your cookies a chewier texture. Just keep in mind that they may require a slightly longer baking time.
What can I substitute for the Milky Way bars?
If you’re looking for alternatives, you can use any chocolate-filled candy bars like Snickers or Twix, or even chocolate caramel candies for a similar gooey effect.
How do I make these cookies gluten-free?
To make gluten-free Stuffed Peanut Butter Oatmeal Chocolate Chip Cookies, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure all other ingredients are certified gluten-free as well.
Can I skip the chocolate chips?
While the chocolate chips add a delightful richness, you can omit them if you prefer. You might consider adding more oats or chopped nuts to maintain the texture.
Bring It Home
There’s something undeniably rewarding about creating a batch of cookies from scratch, and these Stuffed Peanut Butter Oatmeal Chocolate Chip Cookies are sure to become a staple in your baking repertoire. With their delightful flavor profile and soft, chewy texture, they are perfect for sharing (or keeping all to yourself!). So gather your ingredients, follow the simple steps, and enjoy the heavenly experience of biting into a warm, gooey cookie. Happy baking!
Stuffed Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine peanut butter and coconut oil (or softened butter). Add brown sugar and granulated sugar, then beat until creamy.
- Add the egg, vanilla extract, and vanilla bean paste. Mix until fully incorporated.
- In a separate bowl, whisk together baking soda, salt, flour, and oats. Gradually add to the wet mixture, stirring until just combined.
- Gently fold in chocolate chips.
- Take a portion of dough, flatten it, and place a Milky Way bar in the center. Wrap dough around it and roll into a ball.
- Place cookie balls on the baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look slightly underbaked.
- Cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze unbaked cookie dough balls for longer storage; bake straight from the freezer.
- Separate layers of baked cookies with parchment paper to avoid sticking.
