Ingredients:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup + 1 tbsp granulated sugar
- 1/2 cup + 1 tbsp brown sugar (light or dark), packed
- 2 tsp vanilla extract
- 1 egg, room temperature
- 1/4 cup sweetened condensed milk
- 1 and 1/2 cups all-purpose flour
- 1/3 cup rolled oats
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup semi-sweet chocolate chips
- Approximately 1/3 cup dulce de leche (store-bought or homemade)
- Flaky sea salt (optional, for finishing)
Instructions:
- Preparation: Line a quarter baking sheet with wax paper. Using a 1/4 teaspoon measure, scoop out small amounts of dulce de leche and place them on the prepared baking sheet. Freeze these while you work on the cookie dough.
- Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, salt, and rolled oats. Set this aside.
- Wet Ingredients: In a larger bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer until the mixture is fluffy (about 2 minutes). Scrape the sides of the bowl. Incorporate the vanilla extract and egg and beat for another minute. Blend in the sweetened condensed milk.
- Combine: Gradually add your dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Forming the Cookies: Use a tablespoon measure to scoop out cookie dough portions. Place them on another baking sheet and cover with plastic wrap. Refrigerate these for an hour.
- Stuffed Cookies: Take the cookie dough balls and create a well in the middle of half of them. Remove the dulce de leche balls from the freezer and place one in each well. Top with another piece of cookie dough and seal the edges, then roll them gently to form a round ball. Place these back on the baking sheet, cover, and chill for another 30 minutes.
- Baking: Preheat your oven to 375°F (190°C). Space out your cookie balls about two inches apart on the baking sheet. Bake them for 10-12 minutes, or until they turn a light golden color. Allow the cookies to cool on the baking sheet for about five minutes, then transfer to a cooling rack.
- Finishing Touch: Once cooled, if desired, sprinkle a touch of flaky sea salt on top of each cookie.
Notes:
- Dulce de Leche Consistency: Not all dulce de leche brands or homemade versions have the same consistency. Aim for a thicker consistency, avoiding brands like Eagle Brand, which might be too runny for this recipe.
- Storage: These cookies can be stored in an airtight container at room temperature for up to 5 days.
