Description
These Gooey Butter Oatmeal Cookies, also known as Crack Pie Cookies, combine chewy oatmeal cookies with a rich and addictive crack pie filling. Topped with a puddle of gooey, buttery filling, these cookies are irresistibly rich, chewy, and perfect for anyone who loves decadent baked treats.
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 extract
- 4 egg yolks
Oatmeal Cookie
- 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-inch baking pan. Using a stand mixer fitted with a paddle attachment, blend sugars, milk powder (sifted for smoothness), cornstarch, and salt on low speed. Add melted butter on low speed and mix until moistened, about 1-2 minutes. Incorporate heavy cream and vanilla; mix until no white streaks remain. Scrape down the bowl, then add egg yolks two at a time on low speed until batter is glossy and smooth.
- Bake the Filling: Pour the batter into the prepared baking dish and bake for 30-35 minutes, until edges are golden brown and the filling bubbles. Though it may look thin, it will set as it cools. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Mix Chilled Filling: Scoop chilled filling out of pan (it will be sticky) and place in a bowl. Using an electric mixer with a whisk attachment, beat on medium speed until smooth, 1-2 minutes. Spoon out filling onto wax paper-lined plate using a teaspoon, spraying spoon with nonstick spray as needed. Freeze the filling scoops while preparing cookie dough.
- Prepare Oatmeal Cookie Dough: Preheat oven to 350°F and line a large cookie sheet with parchment paper. In a bowl, whisk together flour, oats, baking soda, and salt. In a mixer with paddle attachment, cream together room temperature butter and both sugars until light and fluffy. Add eggs one at a time, then vanilla extract. Gradually add dry ingredients, mixing carefully to avoid overworking. The dough will be thick; mix final bits by hand, ensuring no dry ingredients remain at the bottom.
- Shape and Bake Cookies: Using a large ice cream scoop or 1/4 cup measure, scoop 4-5 dough portions onto baking sheet. Lightly press tops with your palm to create a flat surface for the filling. Place a frozen filling scoop on each dough mound. Bake cookies for 12-14 minutes until edges are light golden brown but centers remain slightly pale.
- Cool and Serve: Allow cookies to cool completely so filling sets properly. You may refrigerate to speed up setting if desired. Once set, dust cookies with powdered sugar and enjoy these rich, chewy, and gooey treats.
Notes
- Use sifted milk powder to avoid graininess in the filling.
- Do not flatten cookie dough too much before adding filling; just create a flat top.
- Baking only 4-5 cookies at a time prevents excessive spreading on the baking sheet.
- Cookies can be refrigerated after baking to help the filling set faster.
- Store cookies in an airtight container in the refrigerator for up to 3 days.
- For easier scooping of the sticky filling, use nonstick spray on your spoon between each scoop.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
