Ingredients
Oatmeal Cookies
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick or old-fashioned oats
Filling
- ¾ cup 1 ½ sticks unsalted butter, softened
- 2 ½ cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon milk
Instructions
- Preheat the oven to 350 degrees F. and line the cookie sheets with parchment paper.
- In a large bowl with a hand-held or electric mixer, mix together the butter and sugars until fluffy. Add in the eggs and vanilla and mix well.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add the dry mixture to the wet mixture until just mixed. Add in the oats and mix until combined.
- Use a large cookie scoop (3 tablespoons) and place the dough on the tray. Bake for approximately 15 minutes or until golden brown. Allow the cookies to cool completely before piping with cream filling.
- In a medium bowl using a hand-held or standing mixer, beat the butter on high-speed for approximately 5 minutes.
- Turn down the speed and add in the powdered sugar until fully blended. Add in the vanilla and milk and mix until combined. Turn speed back to high and mix for approximately 5 minutes or until fluffy.
- Pipe the cream on the bottom of the cookie and close the sandwich with another cookie.
Nutrition
Notes
David's for Success
- Room-temperature butter is key for both cookies and filling.
- Don’t overbake – Cookies firm up as they cool.
- Chill dough 10 mins if too soft to scoop.
- For extra flavor: Add ¼ tsp nutmeg to the dough.
Storage & Freezing
- Room temp: Store in an airtight container up to 5 days.
- Freeze unfilled cookies: Layer with parchment and freeze up to 3 months. Thaw before filling.