Oatmeal Cream Filled Cookies
Oatmeal and creamy icing filling go together so well. It was only natural to make a two-layered cookie with icing in the middle.
Servings: 13 sandwich cookies
Calories: 415kcal
Ingredients
COOKIE DOUGH
- 1 cup (227 g) Butter unsalted room temperature
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) Sugar white
- 1 teaspoon (1 teaspoon) Vanilla bean paste
- ½ teaspoon (0.5 teaspoon) Honey
- 2 (2) Eggs
- 1 ½ cup (187.5 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 2 cups (160 g) One-minute quick oats
- ½ teaspoon (0.5 teaspoon) Ground cinnamon
- ⅛ teaspoon (0.13 teaspoon) Nutmeg
CREAM FILLING - Revised
- ½ cup (113.5 g) Butter unsalted
- 2 cup (240 g) Powdered sugar
- 1 teaspoon (1 teaspoon) Vanilla extract
- 2 Tablespoon (2 Tablespoon) Half & Half
Instructions
COOKIE DOUGH
- Turn the oven on to 350°F (175°C or 180°C), 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, cinnamon, and nutmeg, running a whisk through the dry ingredients 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 honey mixing 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 mixture. Mix until all the flour is incorporated; try not to over-mix. Finally, add the oats and mix for 30 seconds or less.
- Line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, I scoop 12 mounds onto a pan. Make sure the bottom of the cookie dough mounds is flat against the parchment paper sheet pan. It makes it so much easier to make flat cookies even.
- I use a square of parchment paper to go between a flat-bottomed glass and the cookie mound. I make my cookies about 2 ½ inches wide and about ¼ of an inch high. You may need to have a couple of the parchment paper squares handy.
- Bake at 350°F (175°C or 180°C) 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.
CREAM FILLING - Revised
- Add the butter to a mixing bowl. I like to start with just the butter to ensure it is soft. Then, scrape down the butter and add the powdered sugar by sifting it right into the mixer bowl, vanilla extract, and Half & Half. Start on a slow mixer speed until the powdered sugar has been incorporated, then turn it to a medium-high speed for 3 to 5 minutes.
- Line your cookies to have the same size pairs bottoms up, and spread the cream filling onto one of them. Then, put them together so that the bottoms of the cookies are touching the cream filling. Now you have an Oatmeal Cream Filled Cookie!
Nutrition
Calories: 415kcal | Carbohydrates: 50g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 112mg | Potassium: 69mg | Fiber: 1g | Sugar: 35g | Vitamin A: 855IU | Vitamin C: 0.03mg | Calcium: 70mg | Iron: 3mg