Cookie Butter Oatmeal Cookies

Ingredients

Cinnamon oatmeal cookies

• ½ cup butter
• ½ cup margarine
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla
• 2½ cups flour
• 1 tsp kosher salt
• 2 tsp baking soda
• ½ tsp baking powder
• ½ tsp cinnamon
• 2 cups old-fashioned oats
• ¼ cup quick oats
• ½ cup cinnamon chips

Filling and topping

• 1 jar creamy cookie butter, for the filling and drizzle
• ¼ cup white chocolate chips
• ½ tsp coconut oil

Directions

Cookies

1. Cut the butter and margarine into small pieces and place in a mixer. Add both sugars and beat until creamed. Add the eggs and vanilla and beat until creamed again.
2. Add the flour, salt, baking soda, baking powder, and cinnamon. Mix until just combined. Add both oats and the cinnamon chips and mix until combined.
3. Scoop the dough with a ¼ cup measure onto a tray lined with wax paper.
4. Press each dough ball flat and top with a tablespoon of cookie butter. Fold the dough up and around it and roll into a ball with the cookie butter in the middle.
5. Chill at least 30 minutes.
6. Bake on parchment-lined sheets at 375°F for 11–13 minutes, until the edges just start to brown. They spread, so bake only 4 per sheet.

Drizzle

1. Melt the ¼ cup white chocolate chips with the ½ tsp coconut oil until smooth.
2. Warm ¼ cup of the remaining cookie butter for 20 seconds.
3. Spoon the white chocolate into one sandwich bag and the cookie butter into another. Snip a small corner off the end of each bag.
4. After the cookies cool a bit, drizzle them with the cookie butter and the white chocolate.
5. Let cool completely before moving to a cooling rack.

Catie's note: Smaller cookies: bake at 350°F for 8 minutes, then broil 1 minute.