Gooey Butter Oatmeal Cookies Recipe

Gooey Butter Oatmeal Cookies are the epic answer to every dessert craving—impossibly chewy, decadent, and swirled with the irresistible magic of both golden butter and nostalgic oats. Imagine an oatmeal cookie transformed: thick, plush, and brimming with a shockingly good gooey butter filling nestled right in the middle. With every bite, you’ll get a blend of rustic oats and creamy, melt-in-your-mouth butter filling, turning the humble oatmeal cookie into something you’d proudly serve at any gathering or savor during an afternoon treat break. If you’re ready to meet your new favorite cookie obsession, let’s dive in!

Gooey Butter Oatmeal Cookies Recipe

Ingredients You’ll Need

These Gooey Butter Oatmeal Cookies rely on pantry-friendly, straight-shooting ingredients—each chosen for its unique magic in building flavor, chew, and that signature oozy center. Take a peek at how every component brings something special to the party.

  • Granulated sugar: Provides sweetness and contributes to both the caramelization and crispy edges.
  • Brown sugar: Adds rich, molasses-inspired depth and extra chewiness to the dough and filling.
  • Milk powder: Lends a subtle creaminess and helps set that decadent, gooey filling texture.
  • Cornstarch: Keeps the filling silky and tender as it bakes.
  • Salt: Balances the sweetness and brings out every flavor note.
  • Unsalted butter (melted and room temp): Infuses the dough and filling with bold, buttery taste in every bite.
  • Heavy cream: Delivers richness to the center, creating an irresistibly creamy texture.
  • Vanilla extract: Rounds out and elevates all the flavors with warmth and sweetness.
  • Egg yolks: Add lusciousness and textural richness, especially in the gooey butter center.
  • Whole egg: Helps bind the cookie dough and gives it structure.
  • All-purpose flour: Provides the perfect sturdy canvas for our cookies, letting the oats and filling shine.
  • Old-fashioned rolled oats: The heart of oatmeal cookies, adding both chew and flavor contrast.
  • Baking soda: Leavens just enough to keep the cookies plush yet chewy.

How to Make Gooey Butter Oatmeal Cookies

Step 1: Prepare the Butter Filling

Preheat your oven to 350F and grease an 8×8 baking pan. In the bowl of your stand mixer, combine the granulated sugar, brown sugar, milk powder, cornstarch, and salt on low speed. If your milk powder looks a little clumpy, push it through a sieve for extra smoothness. Add the melted butter on low until the mixture is moistened, then pour in the heavy cream and vanilla, mixing on low until the white streaks vanish. Scrape down the bowl, then add egg yolks by the pair, mixing until the batter is glossy, like the world’s most tempting custard. Pour everything into your prepared pan and bake for 30 to 35 minutes—edges golden, center still buttery. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 2: Whip and Portion the Filling

Once thoroughly chilled, scoop the sticky filling into your mixer with the whisk attachment and beat for 1-2 minutes until smooth. Use a teaspoon to scoop portions onto a wax paper–lined plate (a spritz of nonstick spray on your spoon deserves a gold star here). Pop these gooey butter dollops into the freezer—they’ll be much easier to handle when assembling the cookies!

Step 3: Make the Oatmeal Cookie Dough

Preheat the oven to 350F and line a cookie sheet with parchment. Whisk together your dry ingredients: flour, oats, baking soda, and salt. In a separate bowl, cream the room-temp butter with brown and granulated sugars until it looks light and fluffy—trust, this will make your cookies sky-high and heavenly. Add in the whole egg, then that extra yolk, and vanilla. Slowly fold in your dry mix. Near the end, the dough will get thick—don’t be afraid to roll up your sleeves and finish mixing by hand, making sure you scrape up every last oat.

Step 4: Shape and Fill the Cookies

Scoop out the dough with an ice cream scoop or 1/4 cup measure, and set them on your baking sheet a few inches apart—four or five per batch since these spread beautifully. Gently flatten the tops (don’t squish them flat!) to create a smooth landing spot. Retrieve your gooey butter centers from the freezer and top each dough mound with a portion.

Step 5: Bake to Perfection

Bake for 12 to 14 minutes, just until the edges are a light golden brown but the center remains pale and ever-so-slightly jiggly. Don’t overbake; that gooey center is the star! Let the cookies cool completely (patience required), so that rich filling thickens up just right. Finish with a snowy dusting of powdered sugar for the dreamiest finish.

How to Serve Gooey Butter Oatmeal Cookies

Gooey Butter Oatmeal Cookies Recipe - Recipe Image

Garnishes

A generous sprinkle of powdered sugar is the classic—and honestly, nothing’s dreamier atop these Gooey Butter Oatmeal Cookies. You can also try a drift of cinnamon sugar, or a couple flakes of sea salt if you want to lean into that salty-sweet magic.

Side Dishes

Serve Gooey Butter Oatmeal Cookies with a cold glass of milk (the classic choice) or a mug of strong coffee—the creamy filling and hearty oats make them the perfect companion to your favorite hot or cold beverage. For a real showstopper, pair with fresh berries or a scoop of vanilla bean ice cream.

Creative Ways to Present

Stack Gooey Butter Oatmeal Cookies on a rustic wooden board for a homey dessert bar, or wrap each cookie individually in wax paper and twine for charming edible gifts. Feeling extra? Arrange them on a cake stand and dust with extra powdered sugar and a few edible flowers to wow a crowd at brunch.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Gooey Butter Oatmeal Cookies in an airtight container at room temperature for up to 4 days. That gooey filling keeps the centers incredibly soft, so you won’t have to worry about dry cookies, even after a few days!

Freezing

These cookies freeze well—just let them cool completely, then store them in a single layer in a freezer bag (or separated by parchment). When the craving strikes, they’re ready for up to 2 months of frosty safekeeping. That stunning gooey center will still taste just as decadent!

Reheating

To revive a cookie back to freshly baked status, simply pop one in the microwave for 8–10 seconds. The filling will turn molten and the oats springy, recreating all the magic of your first batch.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

You can, but the texture changes! Old-fashioned oats deliver a chewier, heartier cookie, while quick oats will make the cookies softer and less textured. For the signature bite of Gooey Butter Oatmeal Cookies, stick with rolled oats if possible.

Can I skip the milk powder in the filling?

While you might be tempted to leave it out, milk powder truly gives that velvety, creamy richness in the filling. If you must, you can try substituting with heavy cream powder or even nonfat dry milk, though the flavor might differ slightly.

Why is my butter filling so sticky?

Don’t worry! The filling is meant to be very sticky until it’s thoroughly chilled and whipped. Freezing it after portioning makes it much easier to handle and keeps it intact while assembling your Gooey Butter Oatmeal Cookies.

Can I make these without a stand mixer?

Absolutely! A hand mixer works well for both the filling and the cookie dough. For a little extra muscle, finish mixing the dough with a spatula or your hands as it gets thick.

How do I know when the cookies are perfectly baked?

Look for golden brown edges but a center that’s still soft and a bit pale—this is the sign that the gooey filling inside will be perfectly set once cooled, ensuring you don’t lose that gooey butter magic.

Final Thoughts

Trust me, once you take your first bite of these Gooey Butter Oatmeal Cookies, they’ll earn a permanent spot in your baking rotation. Whether you keep them all to yourself or share with friends, every cookie is a little celebration of buttery, salty-sweet bliss. If you’re ready for a new cookie obsession, give this one a try and get ready for rave reviews!

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Gooey Butter Oatmeal Cookies Recipe

These Gooey Butter Oatmeal Cookies are a delightful combination of a soft oatmeal cookie base topped with a luscious gooey butter filling. Perfect for satisfying your sweet tooth!

  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Makes about 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Filling:

  • 3/4 cup granulated sugar
  • 1/3 cup tightly packed brown sugar
  • 2 tbsp milk powder
  • 2 tbsp cornstarch
  • 3/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/3 cup heavy cream
  • 1/4 tsp vanilla
  • 4 egg yolks

Oatmeal Cookie:

  • 1 cup unsalted butter, room temp
  • 3/4 cup tightly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 whole egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 3 cups old-fashioned rolled oats
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  1. Filling: Preheat oven to 350F and grease an 8×8 baking pan. Using a stand mixer, blend sugars, milk powder, cornstarch, and salt. Add melted butter, cream, and vanilla. Mix in egg yolks. Bake for 30-35 minutes, then chill and whip filling until smooth.
  2. Oatmeal Cookie: Preheat oven to 350F. Combine flour, oats, baking soda, and salt. Cream butter and sugars, mix in eggs and vanilla. Gradually add dry ingredients. Scoop dough onto baking sheet, press lightly, top with filling, bake for 12-14 minutes. Cool and dust with powdered sugar.

Notes

  • For the best texture, allow the cookies to cool completely before serving.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 240
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 70mg

Keywords: Gooey Butter Oatmeal Cookies, Cookie Recipe, Dessert Recipe

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