Description
Gooey Butter Oatmeal Cookies, inspired by the famous Crack Pie, combine a rich, buttery filling with hearty oatmeal cookies for an irresistibly soft and chewy treat. The cookies feature a luscious, gooey center made from a sweet, custard-like filling baked and chilled to perfection, then topped atop rustic oatmeal cookie bases. These cookies are perfect for those who love a decadent dessert with a perfect balance of textures.
Ingredients
Filling:
- 3/4 cup granulated sugar
- 1/3 cup tightly packed brown sugar
- 2 tbsp milk powder
- 2 tbsp cornstarch
- 3/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/3 cup heavy cream
- 1/4 tsp vanilla
- 4 egg yolks
Oatmeal Cookie Dough:
- 1 cup unsalted butter, room temperature
- 3/4 cup tightly packed brown sugar
- 1/2 cup granulated sugar
- 1 whole egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3 cups old-fashioned rolled oats
- 1 tsp baking soda
- 1 tsp salt
Instructions
- Prepare the filling: Preheat your oven to 350°F and grease an 8×8 baking pan. Using a stand mixer with the paddle attachment, blend the sugars, milk powder, cornstarch, and salt on low speed. Push the milk powder through a sieve if grainy. Add the melted butter on low speed until moistened, about 1-2 minutes.
- Incorporate liquids: Mix in the heavy cream and vanilla on low until white streaks disappear, scraping down the bowl. Add the egg yolks a couple at a time on low speed until the batter is glossy and smooth.
- Bake the filling: Pour the mixture into the baking dish and bake for 30-35 minutes, until edges are golden brown and bubbling. The filling will seem thin but will thicken when cooled.
- Chill the filling: Let the filling cool to room temperature, then refrigerate for 4 hours or overnight to set.
- Mix the filling: Once chilled, scoop the sticky filling from the pan. Using an electric mixer with a whisk attachment, mix on medium speed until smooth (about 1-2 minutes). Scoop filling by teaspoonfuls onto a wax paper-lined plate, spraying your spoon with nonstick spray if needed. Freeze while preparing cookie dough.
- Prepare oatmeal cookie dough: Preheat oven to 350°F and line a large baking sheet with parchment paper. In a bowl, whisk together flour, oats, baking soda, and salt.
- Cream butter and sugars: Using a mixer with the paddle attachment, cream the butter and sugars until light and fluffy. Mix in eggs one at a time, then add vanilla extract.
- Combine dry ingredients: Slowly add the dry ingredients and mix until just combined. The dough will be very thick; finish mixing by hand if necessary, ensuring all dry ingredients are incorporated without overworking.
- Shape cookies: Scoop cookie dough onto the baking sheet in large scoops (using a large ice cream scoop or 1/4 cup measuring cup), baking only 4-5 at a time due to spreading. Lightly press each cookie dough mound with your palm to flatten the top for the filling.
- Add filling and bake: Top each cookie dough mound with a frozen filling scoop. Bake for 12-14 minutes until edges turn light golden brown and centers are still pale.
- Cool and serve: Let cookies cool completely to allow the filling to set again. Leave at room temperature or refrigerate to speed up setting. Dust with powdered sugar before serving. Enjoy!
Notes
- Milk powder can sometimes be grainy; sifting it before use creates a smoother filling texture.
- Be careful not to overmix the cookie dough to prevent tough cookies.
- The filling is very sticky; spraying your spoon with nonstick spray helps with scooping.
- Only bake a few cookies at a time as they spread significantly.
- Allow cookies to fully cool so the filling firm ups properly for the best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
