Fudge-stuffed Salted Oatmeal Cookies

Note: I used a really simple sweetened condensed milk recipe to make the fudge, but use whatever recipe you like. These are also a great way to use up any extra fudge (if that ever exists)!

1. In a small bowl, stir together the flour, baking soda, and salt. Set aside.

2. In a large bowl or the bowl of a stand mixer, beat the butter and brown sugar on medium-high speed until fluffy, about 2-3 minutes. Beat in the eggs one at a time, then beat in the vanilla extract. On low speed, beat in the flour mixture until just combined. Stir in the oats. Cover dough bowl and chill for at least 1 hour in the refrigerator.

3. Preheat the oven to 350ºF with racks in the middle upper and middle lower positions.

4. Scoop out about 1 to 1 1/2 tablespoons dough and place it on an ungreased cookie sheet. Place a fudge square on top and lightly press down. Scoop out another 1 to 1 1/2 tablespoons dough on top of the fudge square and press down, sealing the edges of the cookie around the fudge. Repeat with remaining dough, placing cookies about 2 inches apart on the baking sheets. Lightly sprinkle the tops with salt or sea salt.

5. Bake cookies for 10 to 15 minutes or until dry and light golden brown on top. Let cookies cool for a few minutes on the pans, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for 3 days.

Recipe for cookies adapted from Quaker Oats.