Stuffed Oatmeal Cookies

Stuffed Oatmeal Cookies

ellie may 26

This is my favorite cookie recipe; dense, moist and chewy! You can change it up with your choice of morsels, any kind of nuts, cranberries or other dried fruit...but this combo is my all-time most-requested and is great with espresso! Use high-quality and fresh ingredients for the best results. While this goes together quickly, the prep time below includes the required chilling time of the dough.

Modified from: Ellie May's Stuffed Oatmeal Cookies

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Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  1. Preheat oven to 350 degrees. In a small bowl, add hot water to a cup of raisins to plump them. In a large bowl, cream butter and sugars with mixer. Add eggs and vanilla, mix well. In separate bowl combine and sift together the flour, baking soda and cinnamon then add to wet ingredients bowl, mix well. Drain raisins completely. Stir in chocolate, raisins and nuts, mix with a spoon; add oats and stir until "goodies" and oats are evenly distributed and coated. Chill for at least 1/2 hour or overnight. Roll into large walnut-sized balls; do not flatten. Place on an ungreased cookie sheet.
  2. Bake at 350 degrees for 10-12 minutes.



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