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
- 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
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- 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.
- In a medium bowl, whisk together the dry ingredients (four, baking soda, cinnamon, and salt).
- Add in the flour mixture to the wet ingredients and mix until just combined. Do not over mix.
- Add in oats and mix until evenly incorporated.
- 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,
- Bake in preheated oven for 13-15 minutes or until the edges are golden brown.
- Let cookies cool on cookie sheet for about 10 minutes before removing them to a wire rack to cool completely.
- 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.
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.