Categories: Desserts

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup plus 3 tbsp creamy cookie butter, divided
• 1 1/4 cups all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp kosher salt
• 1 cup old-fashioned oats, plus more for sprinkling
• 1/3 cup chopped semisweet chocolate, plus more for sprinkling
• 1/3 cup sweetened dried cranberries, plus more for sprinkling

Directions

1. eheat oven to 350. Line 2 baking sheets with parchment paper.

2. In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating until combined. Beat in 1/2 cup cookie butter until combined.

3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Stir in 1 cup oats, 1/3 cup chocolate and 1/3 cup cranberries.

4. Scoop 2 tbsp dough and place on a prepared pan. Press center to form a well and scoop 2 tsp cookie butter into center. Scoop 2 tbsp dough and roll into a ball. Slightly flatten and place over cookie butter-stuffed bottom. Pinch edges to seal and slightly flatten. Repeat with remaining dough and remaining cookie butter. Place cookies at least 2 inches apart on prepared pan. Sprinkle cookies with oats, chocolate and cranberries.

5. Bake until edges are golden brown, 14 to 15 minutes. Let cool on pans for 10 minutes. Remove from pans and let cool completely on wire racks.

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