Proceed with Oatmeal Cookies recipe as directed through step 2.

In a medium bowl, whisk together cream cheese, sugar, and salt until smooth and combined. Cover and freeze for 15 minutes.

Using a 1½-tablespoon spring- loaded scoop, scoop Oatmeal Cookies dough (about 30 grams each). Roll into balls, and flatten into 2¼- to 2½-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. Gently flatten balls to ¾-inch thickness, crimping any cracks to seal, if necessary.

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.