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    Home » Recipes » Cookies

    Granola Butter Stuffed Oatmeal Raisin Cookies

    20 September 2020 by Becky at Fikabröd Leave a Comment

    Granola Butter Stuffed Oatmeal Raisin Cookies
    Yield: 10 big ol’ cookies

    Ingredients

    Cookie Dough:

    • ½ cup (113g) unsalted butter, softened
    • ¾ cup (160g) light brown sugar, firmly packed
    • 1 large egg
    • 1 tsp vanilla extract
    • 7 ½ Tbsp (150g) Kween Original Granola Butter
    • 1 ¼ cups (150g) all-purpose flour
    • ¾ tsp baking powder
    • ¼ tsp kosher salt
    • 1 cup (99g) old-fashioned rolled oats
    • ⅔ cup (99g) raisins

    Filling:

    • 20 teaspoons (133g) Kween Original Granola Butter

    Directions

    1. Lightly spray a mini muffin pan with baking spray. Thoroughly mix granola butter. For the filling, put 2 teaspoons of granola butter into 10 of the mini muffin wells. Place pan in freezer for at least 20 minutes.
    2. Heat oven to 375°F. Line two baking sheets with parchment paper.
    3. In the bowl of a stand mixer fitted with paddle attachment, beat butter and brown sugar on medium-high until light and fluffy.
    4. Add egg and vanilla, mixing until thoroughly combined. Mix in remaining granola butter.
    5. In a medium bowl, whisk together flour, baking powder, and salt. Add half of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat once more with rest of flour mixture.
    6. Stir in oats and raisins.
    7. Remove granola butter from freezer. To assemble a cookie, form dough into 2 balls that are about 2 tablespoons each. (A medium cookie scoop is super helpful here.) Flatten both into thin patties a smidge bigger than the frozen granola butter pucks. Place one granola butter puck in the middle of one dough patty, then cover with other dough patty. Pinch edges to seal, then gently shape into a thicc patty (or a curling stone, if we’re keeping with winter sports metaphors).
      NOTE: If your kitchen is particularly warm or if your dough is particularly soft, you may want to put the dough in the fridge for a bit before forming your cookies.
    8. Repeat four more times, then evenly space all 5 cookies on baking sheet. Return granola butter pucks to freezer (and cookie dough to fridge, if necessary).
    9. Bake 13–15 minutes or until cookies have set and edges are slightly golden. Allow cookies to cool on baking sheet for 10 minutes, then transfer to a wire rack. Sprinkle with a little bit of flaky sea salt, if you like.
    10. Repeat process for second half of cookies.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Adapted from: Taste of the South
    « Woodland Shortbread Biscuits
    Smoky Cheddar Apple Bread »

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    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

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