1570. Oatmeal Cookie Sandwiches

I was thinking ice cream cookie sandwiches for this one, but by filling it with buttercream, it not only still tastes delicious, but is also more stable to sit pretty while waiting to be served.

The cookies are baked for no more than eight minutes, yielding a very soft cookie which upon cooling becomes the softest and gooiest cookie that is perfect for these sandwich cookies. After all, no one wants a brittle crunchy cookie as a sandwich because it will crumble everywhere.

Ingredients:

For the Cookies:

1 cup butter

⅔ cup sugar

⅔ cup brown sugar

1 Tbsp date molasses

2 large eggs

2 tsp vanilla 

2 cups flour

2 cups old-fashioned oats

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

For the Filling:

1 cup butter, softened 

2 cups powdered sugar

1 tsp vanilla extract

Method:

To make the Cookies: Mix the soft butter, sugar, brown sugar and molasses until well combined.

Beat in the eggs and vanilla until the mixture is smooth.

Separately, combine the flour, oats, salt, baking soda and cinnamon. Add the dry ingredients to the wet and mix until incorporated.

Divide the dough into 20 portions , shape each portion into a ball, pressing lightly to slightly flatten. 

Preheat the oven to 350 F, place the cookie balls spaced apart on a baking sheet and bake for exactly 8 minutes. The cookies will be just set around the edges, with a light golden color, and a gooey center. They will continue to cook and set up after you take them out of the oven, so DO NOT OVER-BAKE, or you'll end up with dry, crumbly cookies.

Cool completely before filling with the buttercream.

For the Filling: Use an electric mixer to beat all the ingredients together until light and fluffy.

Match up the cookies into pairs, and turn half the cookies over.

Fit a piping bag with a large tip, and pipe a thick layer of frosting onto the bottom of half the cookies. Top with another cookie and press down lightly.

Place the cookies in an airtight container and keep refrigerated for 3 days

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