3/4 cup flour
1 1/2 cup old fashioned oats (not instant, although it may work, I just haven’t tried it)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp baking powder
1/2 tsp salt
1 stick (1/2 cup) butter, room temperature
1/2 tsp cinnamon
1 cup chocolate chips (semi-sweet, milk, or dark chocolate, which ever you prefer)
5 ounces goat cheese (1 small log)

3/4 cup flour 1 1/2 cup old fashioned oats (not instant, although it may work, I just haven’t tried it) 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp baking powder 1/2 tsp salt 1 stick (1/2 cup) butter, room temperature 1/2 tsp cinnamon 1 cup chocolate chips (semi-sweet, milk, or dark chocolate, which ever you prefer) 5 ounces goat cheese (1 small log)

Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, and sugars together until light and fluffy (about 2 minutes). With the mixer on low, add the egg and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a separate bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture.
*I say slowly because if you add it all at once, you’ll just get a huge cloud of flour puffed back into your face.
Add the oats and chocolate chips and mix just until combined.
Using a small cookie scoop or a tablespoon, drop 1-inch mounds of dough onto sheet pans lined with parchment paper. take each ball of dough in your hand and slightly flatten it. To half of the semi flat dough rounds, add add a small dollop of goat cheese. Cover the goat cheese with a piece of semi flat dough. Roll it around in your hands to seal the edges and to reform a dough ball. Place it back on the cookie sheet, spaced about 1-2 inches apart. Flatten each ball slightly with a damp hand.
Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
Store baked cookies in an airtight container at room temperature for about 3-4 days.