(Culinary.net) The kitchen is often known as the “heart of the home” and homes all over the country will smell and taste wonderful all year long with this recipe for Oatmeal Cream Cookie Sandwiches.
The best part about this timeless recipe is that it’s known to evoke memories from childhood and can help introduce a new generation to a treat many generations before them have enjoyed.
Easy to make and pretty to look at, these cookies are great to make with little ones. Let the kids help with the preparation. They can use many ingredients you may already have in your pantry especially the ones they can reach with their little hands.
The result are a soft and slightly chewy, cinnamon-spiced oatmeal cookies sandwiched around a fluffy layer of vanilla bean cream filling that can keep each member of the family reaching for another.
Serve them to friends, neighbors, kids and adults and you will notice the delight spread across their faces with the very first bite. This recipe is something scrumptious that makes a statement for the upcoming season.
Find more seasonal dessert recipes and fall flavors for your family at Culinary.net.
Watch the video to see how to make this recipe!
Oatmeal Cream Cookie Sandwiches
Servings: 10-12
Oatmeal Cookies:
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 3 cups rolled old-fashioned oats
Vanilla Bean Cream Filling:
- 3/4 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- Heat oven to 350 F. Line baking sheet with parchment paper and set aside.
- To make oatmeal 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 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 10-12 minutes, or until lightly golden brown around edges. Move cookies to wire rack to cool completely.
- To make vanilla bean cream filling: with a mixer, cream butter on medium-high speed 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 the cookies; top each with second cookie.
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Source: Culinary.net
