Oatmeal Cookie Sandwiches

•1 cup unsalted butter, softened

•3/4 cup light brown sugar, packed

•1/4cup granulated sugar

•2 large eggs

•2 teaspoon vanilla extract

•1 3/4 cups all-purpose flour

•1 teaspoon ground cinnamon

•1 teaspoon baking soda

•2 3/4 cups old fashioned oatmeal

•1/2 teaspoon salt

• Dark Chocolate Chunks, optional

Filling:

  • 3/4 cup (1.5 sticks) unsalted butter, softened
  • 2 3/4 cups confectioners’ sugar
  • 2 1/2 Tablespoons heavy cream (or whole milk)
  • 1 1/2 teaspoons vanilla extract

Instructions:

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
  2. In a large bowl, cream together butter and both sugars until light and fluffy (about 3-4 mins). Add in eggs and vanilla and mix until well combined.
  3. In a medium bowl, whisk together the dry ingredients (four, baking soda, cinnamon, and salt).
  4. Add in the flour mixture to the wet ingredients and mix until just combined. Do not over mix.
  5. Add in oats and mix until evenly incorporated.
  6. Roll dough into balls of about 2-3 tbs each and place onto prepared cookie sheets. If sidered, you may press dark chocolate chunks in each cookie for a hint of a chocolate flavor,
  7. Bake in preheated oven for 13-15 minutes or until the edges are golden brown.
  8. Let cookies cool on cookie sheet for about 10 minutes before removing them to a wire rack to cool completely.
  9. Once cookies have cooled completely, prepare the cream filling.

Note: cookies will be very soft when first removed from the oven. This is normal. As they cool, they will become a little bit harder, just enough to be able to keep their shape. The cookies a very soft and chewy. Do not over bake.

Filling instructions:

1. Beat butter on high speed until creamy, about 1 minute.

2. Add sugar into the creamy butter and beat on medium speed for 1-2 minutes.

3. Pour in heavy cream or milk and vanilla extract. Beat on high for 2-3 minutes until fluffy.

Note: you may adjust the consistency of the filling if it’s too thick by adding 1 tsp of milk or heavy cream at a time until desired consistency is reached.

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