Cream Cheese Stuffed Oatmeal Cookies

As some of you may know I really like the idea of stuffed food, especially desserts.  It’s a lovely little surprise!  I have stuffed a cake with twinkies, brownies with peanut butter, and a cake with oreos all with OK results.  But when I came across this recipe I knew that I was in for something special.  An oatmeal cookie, in and of itself a delicious treat, stuffed with sweet cream cheese.  Does life get any better?  Well, yes, of course it does.  However, this is close to heaven as far as cookies go.  I found this recipe on The Oatmeal Cookie Blog.  He calls these cookies “Golden Girls”.  Another first was the use of ground graham crackers in the dough.  It actually makes a difference!  Not a huge flavor difference, but a more sturdy cookie.  The filling process was a little messy, but worth it.  I did not follow the instructions that Oatmeal Cookie guy gives.  I flattened the entire dough ball into a disk first.  Then I placed the cream cheese ball in the center of the disk.  To wrap the cream cheese in the cookie dough I folded the sides up around the cream cheese.  I rolled the filled dough back into a nice even ball.  I let the cookies chill in the freezer for the recommended 5 minutes, then flattened them a bit with the palm of my hand before baking.  90% of the finished cookies had a nice amount of cream cheese smack dab in the middle.  However, I did open one cookie to discover that the ball of cream cheese was not only off center but still very much in ball shape making for one big ole bite of cream cheese…not the best ratio of cookie to cream cheese.  These cookies are delicious and I will make them again.  Here is the recipe from the Oatmeal Cookie Blog.  I love the way this guys writes his recipes!  A table to list ingredients…genius.  Oh, how I love organization.

Cream Cheese Stuffed Oatmeal Cookies (aka Golden Girls)


8 ounces room-temperature cream cheese

4 tablespoons sugar

2 teaspoons vanilla


2 sticks butter

1 1/2 cups brown sugar

1/2 cup white sugar

1 tablespoon cinnamon

Wet Ingredients

3 eggs

2 teaspoons vanilla

Dry Ingredients

2 cups finely ground graham crackers

1 1/2 cups flour

2 1/2 cups oatmeal

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon cinnamon

  1. Add the filling ingredients to a medium bowl and mix well.  Let the mixture cool and solidify in the refrigerator until step 7.
  2. Preheat oven to 350º.
  3. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
  4. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
  5. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
  6. Shape dough into balls—about 2 tablespoons each.
  7. Remove the filling mixture from the refrigerator and stuff each dough ball with 1 teaspoon of the mixture.  Put the stuffed dough balls in the freezer for five minutes to firm up.
  8. Place chilled dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
  9. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
    Mandy…pictures are coming!!  My compter with the pictures is still sick and getting sicker 🙁