Oatmeal Raisin Cookies with Cream Cheese

Posted on Oct 30, 2013 in Cookies, Stuffed Cookies | 2 comments

Oatmeal Raisin Cookies with Cream Cheese

It’s National Oatmeal Day! How funny is it that we have a day for oatmeal!?  For me, oatmeal is pretty boring on its own… pretty blah…right?  But mixed inside a cookie, oatmeal becomes Anna Gun as the best supporting ingredient in an Emmy worthy cookie.

Oatmeal-Raisin-Stuffed Cookie

Oatmeal raisin cookies are definitely one of my most comforting cookies.  As a child I would always try to justify that these were healthy because oatmeal is super good for you and raisins are essentially a fruit….see healthy! I loved me some Little Debbie Oatmeal Creme Pies and would keep a stash hidden in my underwear drawer for those nights when the comfort of an oatmeal cookie & sappy love songs on the radio is just what I needed. These oatmeal raisin cookies with cream cheese stuffed inside is my adult version of my childhood favorite, kicked up a notch!

Oatmeal-Raisin-Stuffed-Cookie

Stuffed cookies take a little time and preparation but trust me, they are so worth it! Make sure you freeze your fillings for at least 4-5 hours before trying to stuff them inside the cookie.  That’s the trick to keeping your cookie sheet clean of runaway oozing cream cheese filling. You will also need to refrigerate the dough or it will be too soft to roll in your hands.  Plus it makes your cookies taste better and gives them better color.  Also good to note, if you taking a long time rolling the cookie around the fillings, put half of the fillings not in use back in the freezer.  Do not try to roll the cookie around softened cream cheese filling balls, it won’t work.

This cookie is soooooo good!  It’s dense, chewy and hearty with lots of texture from the oatmeal and little sweet pops of raisin.  And when you bite into it you get the sweet tangy goodness of cream cheese.  This cookie is not for the faint of heart!

Oatmeal Raisin Cookies with Cream Cheese Filling

Ingredients

  • 1 cup Unsalted Butter Softened
  • 1 1/2 cup Packed Light or Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla
  • 1 1/2 cup All Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground or Grated Nutmeg
  • 1/2 teaspoon Salt
  • 3 cups Rolled Oats
  • 7.5oz Golden or Regular Raisins

Filling

  • 8oz Cream Cheese Softened
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla

Directions

Step 1
This recipe requires a little preparation. Your fillings need to freeze for at least 4 -5 hours and your dough will need to chill as well. Good thing is though, you can make the fillings days even weeks in advance. To make the cream cheese filling, add the softened cream cheese, sifted powered sugar and vanilla in a stand mixer and mix until combined and smooth. Using a melon scooper & a spoon, scoop out individual portions of filling into an air tight container and place in the freezer. Make sure your fillings do not touch or they will freeze together and may be a little difficult to separate. Your fillings do not have to be perfectly round. Freeze for at least 4-5 hours or overnight.
Step 2
For the cookie batter, cream the softened butter & sugar in a stand mixer. Add the eggs in one at a time & add the vanilla. Mix to combine.
Step 3
In a separate bowl, sift the four, baking soda, cinnamon, clove, nutmeg & salt together. Add the dry ingredients to the wet ingredients in 3 separate batches and mix to combine. You will need to scrape the sides of the bowl down in between batches. Finally add the oatmeal and raisins and mix to combine.
Step 4
Wrap the dough in plastic wrap and refrigerate overnight.
Step 5
Preheat your oven to 375. Using an ice cream scoop or a cookie scoop, scoop out about 2.5-3 tablespoons of cookie dough. Flatten the dough in your hand and place the cream cheese filling inside. Wrap the cookie dough around the filling, making sure none of the cream cheese filling is exposed. Add a little more cookie dough to the bottom of your cookie before placing on a parchment lined cookie sheet to ensure the bottom does not break from the filling.
Step 6
Place cookies 2-3 inches apart and lightly flatten down with your hand. Bake cookies for 10-11 minutes. Let cool before enjoying.

2 Comments

  1. I feel like there’s a day for every single food item there is these days, but I’ll take it!! Oatmeal raisins were my favorite cookie growing up as well, and this stuffed version looks so SO good.

    • Isn’t that the truth? I think there’s even a Middle Name Pride day…too funny!

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