Oatmeal Cream Cookie Sandwiches
Ingredients
- 1 cup unsalted butter softened
- 1 cup dark brown sugar
- ½ cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1⅓ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 3 cups old-fashioned rolled oats
VANILLA CREAM FILLING:
- ¾ cup unsalted butter softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
To make cookies:
- With a mixer cream butter, dark brown sugar, and light brown sugar on medium-high speed until creamy. Add eggs and vanilla extract; mix until combined.
- In a medium bowl whisk flour, baking soda, salt, cinnamon, cloves, and oats. Gradually add oat mixture to wet ingredients, mixing until just combined.
- Spoon dough into hands and roll into balls. Flatten balls and place onto prepared baking sheet, leaving about
- 2 inches between each cookie. Bake 10 to 12 minutes or until lightly golden brown around edges. Place cookies on a wire rack to cool completely.
To make cream filling:
- Cream butter on medium-high speed with a mixer until light and fluffy. Gradually add powdered sugar, vanilla extract, and heavy cream; mix until combined.
- Pipe or spoon a large dollop of filling on bottom sides of half of the cookies. Top each with a second cookie. Makes 10 to 12 cookies.