- 1 cup (2 sticks room temperature) Butter unsalted
- 1/2 cup (106 g) Light brown sugar
- 1/2 cup (99 g) Sugar white
- 1 tsp Vanilla bean paste
- 1/2 tsp Honey
- 2 Eggs
- 1-1/2 cup (180 g) All purpose flour
- 1 tsp Baking powder
- 1/4 tsp Kosher Salt
- 2 cups One-minute oats
- 1/2 tsp Ground cinnamon
- 1/8 tsp Nutmeg
- 2 TBSP Butter unsalted
- 1/8 cup Crisco shortening
- 1-1/2 cup (170 g) Powdered sugar
- 2-3 TBSP Milk
I love oatmeal. My morning breakfast usually consists of hot oatmeal. My choice is the original packet that doesn’t add any sugar, and I put fruit or a little brown sugar on top (I decide how much). Getting out my packet for breakfast, I thought this week I would make an oatmeal cookie. Not sure if I wanted plain or add something into them. Cream filled seemed like a good choice, so that is what I decided on. So if you are unsure of how good oatmeal is for you, here is some light reading on Oatmeal.
To give my oatmeal cookies a little different taste, I added just a small amount of nutmeg. Nutmeg is one of my favorite spices for cookies and some of my cooking recipes. I add it whenever I get the chance.
These are not really hard cookies to make, but you want them stored in a container that has a sealed top. Oats dry out very easily, at least at my house; they do.
Things I Use:
I find the Lock & Lock is great for food storage. I have purchased about 3 sets for myself and a set for each of my daughters.
The Spring Chef measuring spoons gives me some of the odd sizes that most measuring spoons do not.
The Vitamix is my latest purchase. I love what I see so far. It is an expensive appliance, but with a 10-year warranty, I figure I can’t go wrong.
Cookie Dough - Mix
Turn the oven on to 350°, so it preheats while making the cookie dough. Weigh or measure the white and light brown sugars into a dish and set it aside. In another bowl, weigh or measure the flour, baking powder, salt, oats, cinnamon, nutmeg, and run a whisk through to blend. With a stand or handheld mixer, add the butter and sugars and blend on medium speed for about 3 minutes. Next, add the vanilla bean paste and mix through. I stop and scrape down the sides, then turn the mixer to a medium-low speed.
Crack one of the eggs into a small bowl to make sure there are no eggshells and add to the cookie dough. Mix through before adding the second egg; I scrape down the side again and turn the mixer to a low speed before adding the flour mixer. Mix till all the flour is incorporated.
Cookie Dough - Bake
Line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, I scoop 9 mounds onto a pan. It takes 3 cookie sheet pans to make 12 to 13 Oatmeal Cream Filled Cookies. I had one odd cookie leftover, which of course, I ate to see how they tasted.
Bake for 10-12 minutes. I would start looking at them after the 10 minute time. You do not want to over-bake this cookie. You want them soft when you pull them out of the oven. Give them a few seconds before moving them to a cooling rack. If you do over-bake, they are still good but just a little more solid. Let them cool before assembling them with the cream filling.
To get a smooth cream filling, make sure your butter and shortening are at room temperature. It will be much harder to get it to a smooth consistency if they are cold. Add the butter, shortening, and powdered sugar to a mixing bowl. Start on low speed till some of the powdered sugar has started to be incorporated. Add 1 TBSP of milk to the bowl. If the cream filling is too thick, add another TBSP. I usually always do two TBSP of milk.
If it is still too thick for you, you can add a third TBSP of milk. You can always add a little more powdered sugar if it becomes too thin. You can be the judge. Turn the mixer to a medium speed and mix till all the lumps are gone. Line your cookies to have the same size pairs, and spread the cream filling onto one of them. Put them together, so you have an Oatmeal Cream Filled Cookie!