What a name for a cookie huh? I could have shortened it, but for some reason I wanted you to know exactly everything that went into this cookie.

If you’ve never had this candy before you should really try it. It’s super creamy and has specks for honey and almond nougat running throughout.  I chopped it up and put it into my cookies.  It was really yummy.

It’s always a problem for me when I make sweets because the Mr. isn’t much of a sweets person.  He’s more of a pizza and beer person. So, as a way of not eating the entire batch of whatever sweet thing I have made, I take some to co-workers, but more often then not I am driving them over to my dear friend Carol’s house. She’s so sweet. She always likes everything I bring, and she doesn’t get mad that it’s always sugar I’m bringing.  It’s a win-win situation really.

These cookies started out as just a regular oatmeal cookie.  I added some cinnamon for a little pizazz, and it was better, but not great yet.  So I added some chocolate chips, then decided I wanted it a bit more chunky.  So I cut up a almond nougat filled candy bar and added that in.  Oh, and don’t forget the cream cheese.  These cookies are so soft, even days later. And maybe this is just me, but I feel like these cookies must be healthy, because they have oatmeal in them.  Yep. So go ahead and eat 5 or 6 for breakfast. 

Cream Cheese Chocolate Chunk Cinnamon Oatmeal Cookies

2 sticks unsalted butter, room temperature

8 oz. cream cheese, room temperature

1 cup chocolate chips

2 Toblerone candy bars (3.5 oz. each) cut into chunks

1 cup brown sugar, packed

1 1/2 cups flour

3 cups oats

1 egg

2 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

Preheat oven to 375 degrees. Beat butter, cream cheese and sugar until creamy.  Add egg and vanilla, mix well. Combine flour, soda, salt, cinnamon and mix well.  Add to butter mixture and blend well.  With the mixer on low, stir in the chocolate chips and Toblerone pieces, just stirring to combine.  Drop by rounded tablespoons 2″ apart on baking sheet lined with parchment paper.

Bake at 375 degrees for 10 minutes.  Leave in pan to cool for 2 minutes.  Put cookies on wire rack to finish cooking.  Store in airtight container at room temperature.  Makes 2 dozen cookies.

I’m going to have some for breakfast now.