3cups300 grams Bob’s Red Mill Old Fashioned Rolled Oats, divided
1⁄2 cup80 grams roughly chopped raisins, divided
2cups250 grams Bob’s Red Mill All-Purpose Flour
2tablespoons10 grams unsweetened cocoa powder
1 1⁄2 teaspoons4.5 grams kosher salt
2 ½teaspoonsground cinnamon
1teaspoonground ginger
1teaspoonground cardamom
¼teaspoonground allspice
¼teaspoonground nutmeg
¼teaspoonfinely ground black pepper
1⁄2 teaspoon2.5 grams baking soda
1⁄4 teaspoon1.25 grams baking powder
1cup227 grams unsalted butter, softened
1 3⁄4 cups385 grams firmly packed light brown sugar
2large eggs100 grams, room temperature
2tablespoons42 grams molasses
1teaspoon4 grams vanilla extract
Cream Cheese Filling
1 ¼cupapple cider
8ounces226 grams cream cheese, room temperature
3 1⁄2 tablespoons42 grams granulated sugar
1⁄4 teaspoon kosher salt
Instructions
In the work bowl of a food processor, pulse 2 cups (200 grams) oats until uniform in size and almost ground but not too powdery. Add ¼ cup (40 grams) raisins, and pulse until raisins are finely chopped. Add flour, cocoa, salt, cinnamon, ginger, cardamom, allspice, black pepper, baking soda, and baking powder; pulse just until combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl.
Add eggs, one at a time, beating well after each addition.
Beat in molasses and vanilla until combined. With mixer on low speed, add oats mixture in two additions, beating until combined after each addition. Add in remaining 1 cup (100 grams) oats and ¼ cup (40 grams) raisins, beating until just combined.
Cover and refrigerate for 30 minutes or up to overnight.
Heat the apple cider in a small saucepan over medium heat until there is only about ¼ cup left and the mixture seems thick and syrupy. Set aside to cool.
Preheat oven to 350°F (180°C). Line several baking sheets with parchment paper.
In a medium bowl, whisk together cream cheese, reduced apple cider, sugar, and salt until smooth and combined. Cover and freeze for 15 minutes.
Using a 1 1⁄2-tablespoon spring- loaded scoop, scoop Oatmeal Cookies dough (about 30 grams each).
Roll into balls, and flatten Into 2 1⁄4- to 2 1⁄2-inch disks. Spoon or scoop 2 teaspoons (12 grams) cream cheese mixture into center of 1 disk, and cover with a second disk.
Crimp edges to seal, and gently shape (or roll) into a ball. Repeat with remaining cream cheese mixture and remaining dough disks. Place dough balls about 3 inches apart on prepared pans.
Bake until bottom edges are golden but centers look a little wet, 10 to 14 minutes. (Do not overbake.) Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container at room temperature for up to three days.
Notes
Use apple cider, the juice, not apple cider vinegar in this recipe! Cookies are great made right away, but leaving them longer for the flavor to infuse really helps develop the flavor. Cookie dough freezes very well as-is or filled with the cream cheese filling.