Oatmeal Fudge Cookies
Indulge in the rich, chewy goodness of Oatmeal Fudge Cookies—a delightful fusion of classic oatmeal cookie comfort and luscious chocolate fudge decadence. This recipe features hearty rolled oats for a chewy texture, paired with a rich, velvety fudge filling made from semisweet chocolate chips and sweetened condensed milk. With just 20 minutes of prep time and a simple thumbprint technique to nestle the fudge inside, these cookies are as fun to make as they are to eat. Perfectly golden on the edges with a gooey chocolate center, they’re an irresistible treat for any occasion. Whether served with a splash of milk or your favorite hot brew, these homemade delights promise to satisfy your sweet cravings and become a family favorite! Keywords: Oatmeal fudge cookies, chocolate-filled cookies, chewy oatmeal cookies, homemade cookie recipe, easy desserts.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 2 cups Semisweet chocolate chips
- 1 can Sweetened condensed milk
- 2 tablespoons Unsalted butter (for fudge filling)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together 1 cup of unsalted butter, 1 cup of brown sugar, and 0.5 cups of granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients and mix until just combined.
Stir in the rolled oats until evenly distributed throughout the dough. Set the cookie dough aside.
For the fudge filling, combine the semisweet chocolate chips, sweetened condensed milk, and 2 tablespoons of butter in a small saucepan over low heat. Stir constantly until the mixture is smooth and glossy. Remove from heat and allow to cool slightly.
Using a cookie scoop or tablespoon, drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
Spoon a small amount of the fudge filling into the indentation of each cookie.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your homemade oatmeal fudge cookies with a cold glass of milk or a warm cup of coffee!
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 28.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
