Description
Soft oatmeal cookies filled with rich, cannoli-inspired cream made from ricotta, mascarpone, and mini chocolate chips. A fun twist on a bakery favorite—perfect for sharing or keeping all to yourself.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar (light or dark)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups quick oats
- ½ cup mini chocolate chips
- ¼ cup chopped pistachios
For the Cannoli Cream Filling:
- 1½ cups ricotta cheese, well-drained
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
- Mix flour, baking soda, and salt. Add to wet ingredients. Stir in oats, chocolate chips, and pistachios.
- Scoop onto baking sheets and bake 10–12 minutes. Cool completely.
- Combine drained ricotta, mascarpone, powdered sugar, and vanilla until smooth. Stir in mini chocolate chips. Chill filling 30 minutes.
- Spread or pipe filling onto half of the cookies. Top with remaining cookies to sandwich. Chill briefly to set.
Notes
- Drain ricotta overnight for best texture.
- Use quick oats for chewy, cohesive cookies.
- Add orange zest or dip in pistachios for extra flavor and flair.
- Store assembled cookies chilled for best results.
- Prep Time: 20 minutes
- Cook Time: 12 minutes