Guess what!? This is my 100th post!! And even better? It’s Oatmeal Cookie Day! Hooray!

Such a soft cookie, it’s one of my favorites from the cookie platters provided at work presentations. But instead of just settling for a regular oatmeal raisin cookie, why not take it a step further and stuff it with cream cheese? And while we’re at it, how about Raisinets instead of plain raisins? Cause I think that sounds great and you know what? It is! This might be one of my new favorite cookie recipes.

Ingredients:

FILLING

8 oz cream cheese, softened (used Neufchatel)

4 Tbsp sugar

2 tsp vanilla extract

COOKIES

1 cup butter, softened

1-1/2 cups dark brown sugar, packed

1/2 cup granulated sugar

2 eggs

1 tsp vanilla extract

1-3/4 cups flour

1 tsp baking soda

1/2 tsp salt

1-1/2 tsp cinnamon

1/4 tsp nutmeg

3 cups rolled oats

1 cup raisinets

1 cup chopped walnuts (optional)

Directions:

1. Add the filling ingredients to a medium bowl and mix well. Let the mixture cool and solidify in the refrigerator until ready for it.
2. Preheat oven to 375 degrees.
3. In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
4. Fold in rolled oats, raisinets and walnuts (if desired). Shape dough into balls—about 2 tablespoons each.
5. Remove the filling mixture from the refrigerator and stuff each dough ball with 1 teaspoon of the mixture. Place about 2 inches apart onto a silpat-lined cookie sheet.
6. Bake for 8-10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Source: Adapted from Annie’s Eats and Baking Blonde