Oreo®-Stuffed Oatmeal Scotchies

Oreo®-Stuffed Oatmeal Scotchies Traditional oatmeal scotchies are stuffed with chocolate sandwich cookies in this cookie-stuffed cookie recipe that everyone will love.


Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 14 mins

    TOTAL : 1 hr

    SERVING : 16

    YIELD : 16 cookies

  • Line 2 baking sheets with parchment paper and spray with cooking spray.

  • Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy, about 5 minutes. Scrape down sides of bowl a few times. Continue beating mixture while adding eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.

  • Whisk flour, baking soda, and salt together in a separate bowl. Slowly add flour mixture to creamed butter mixture while beating on low speed until dough is just mixed. Fold oats and butterscotch chips into dough.

  • Scoop 32 balls of dough using a large cookie scoop and arrange on the prepared baking sheets. Spray the bottom of a broad, flat glass or bowl with cooking spray and press onto each dough ball to flatten. Place a chocolate sandwich cookie on top of 16 flattened dough balls and cover with remaining 16 flattened dough balls, sealing the edges together with your fingers.

  • Transfer stuffed cookies to a container or tray and cover with a lid or plastic wrap. Refrigerate at least 1 hour to overnight.

  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

  • Arrange cookies on the sheets with no more than 6 per sheet; top with a sprinkling of flaked salt.

  • Bake 1 tray at a time in the preheated oven until golden brown, 14 to 16 minutes. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool.

Per Serving: 503 calories; protein 5.1g; carbohydrates 69.9g; fat 21.9g; cholesterol 53.8mg; sodium 519.5mg.