Cookies & Bars

Jumbo Cookie Butter-Stuffed Oatmeal Cookies

MAKES ABOUT 10

With creamy cookie butter mixed into the dough and stuffed in the centers, these massive cookies are the definition of indulgence.

½ cup unsalted butter, softened
¾ cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
¾ cup plus 3 tablespoons creamy cookie butter, divided
1¼ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
1 cup old-fashioned rolled oats
⅓ cup chopped semisweet chocolate
⅓ cup sweetened dried cranberries
Garnish: old-fashioned rolled oats, chopped semisweet chocolate, sweetened dried cranberries

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

2. In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla; beat until combined. Add ½ cup cookie butter, beating until combined.

3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in oats, chocolate, and cranberries.

4. Scoop 2 tablespoons dough, and place on prepared pan. Press center to form a well, and scoop 2 teaspoons remaining cookie butter into center. Scoop 2 more tablespoons dough, and roll into a ball. Slightly flatten, and place over cookie butter-stuffed bottom. Pinch edges to seal, and slightly flatten. Garnish with additional oats, chocolate, and cranberries, if desired. Repeat with remaining dough and remaining cookie butter, placing cookies at least 2 inches apart on prepared pans.

5. Bake until edges are golden brown, 14 to 15 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

Perfect Fudge Brownies

MAKES 1 (13X9-INCH) PAN

These classic brownies are pure, unadulterated, fudgy goodness.

1 cup unsalted butter, cubed
1 cup semisweet chocolate chips
⅓ cup heavy whipping cream
2¼ cups granulated sugar
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup milk chocolate chips
Garnish: confectioners’ sugar

1. Preheat oven to 350°. Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.

In the top of a double boiler, combine butter and semisweet