Beat filling ingredients until smooth and place in the freezer

until ready to use.

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.

Using a standing or hand mixer, cream the butter and sugars for two to three minutes. Add eggs and continue mixing. Add the vanilla, flour, baking powder, baking soda, cinnamon, and salt, and mix until smooth. Add the oats, coconut, and pecans, and mix until combined.

Scoop out a half cup of dough, roll it into a ball and flatten the center. Add a tablespoon of cheese filling to the center. Form the dough into a ball around the cream cheese, making sure it’s sealed inside.

Place the cookie dough balls onto the baking sheet, three inches apart. Flatten slightly and bake for 15 minutes. Remove from the oven, and while it’s hot, top with some brown and white chocolate chunks.

Allow the cookies to cool completely. Store airtight in the refrigerator, or freeze until ready to use.