Yields 20

Rolo Stuffed Oatmeal Cookies

These Rolo Stuffed Oatmeal Cookies are soft, chewy and loaded with white & semi-sweet chocolate chips with a surprise chocolate caramel center. The salted caramel drizzle makes them an extra indulgent holiday treat

12 minCook Time

12 minTotal Time

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Ingredients

Instructions

1. In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the oats.
2. In a medium bowl, whisk the melted butter and brown sugar together until smooth & combined. Whisk in the vanilla, Biscoff and then the egg until well incorporated. Pour the wet ingredients into the dry ingredients and gently mix together with a wooden spoon or spatula until just combined. Fold in the white chocolate chips and dried cranberries s reserving 1/4 cup of each for topping if desired.
3. Place dough in the fridge to chill for at least 1 hour.
4. Once dough has chilled, preheat oven to 350 F degrees. Line two cookie sheets with parchment paper or silicone baking mats.
5. Roll the dough 1.5 tablespoon sized balls. Press one Rolo candy inside the dough ball and cover with another dough ball. Roll the two dough balls around the Rolo, making sure it is completely wrapped inside. Gently press down on the large cookie dough ball to flatten "slightly" and press a few more chocolate chips on top. Put 8 balls of dough onto each cookie sheet and place in the fridge to cool while you finish with the remainder of the cookie dough. Bake in preheated oven for 10-12 minutes for a soft and underbaked cookie. they will continue to bake on the cookie sheet. Press a piece or two of the remaining chocolate chips into each cookie if desired. Cool on the cookie sheet for 10 minutes before transferring to a wire rack. Drizzle with salted caramel sauce if desired.