Oatmeal Sandwich Cookies
These Oatmeal Sandwich Cookies are soft, chewy, infused with warm spices, and filled with a creamy brown butter frosting.
Ingredients
For The Cookies
- 1 cup Butter, Browned and divided into half cups
- 1 cup Brown sugar, Packed
- 1 Egg, Room temperature
- 1 teaspoon Vanilla extract
- 1 tablespoon Molasses
- 1¼ cups All-purpose flour, Spooned and levelled
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ¾ cup Rolled oats
For The Frosting
- ½ cup Butter, Browned
- 1 cup Cream cheese, Room temperature
- 2-3 cups Powdered sugar, Sifted
- 2 teaspoon Vanilla extract
- 2 tablespoon Heavy cream
Instructions
How To Make The Cookies
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or baking mat. Set aside.
- Brown the butter. See post.1 cup Butter
- Using the paddle attachment, beat the brown sugar and ½ cup of the brown butter until the mixture is lighter in colour and fluffy.1 cup Brown sugar
- Add the egg and vanilla extract and mix well.1 Egg, 1 teaspoon Vanilla extract
- Add the molasses and mix.1 tablespoon Molasses
- In a separate bowl, sift the dry ingredients and add them to the above mixture in two additions, using a rubber spatula to fold them into the mixture.1¼ cups All-purpose flour, ½ teaspoon Baking soda, ¼ teaspoon Salt, 1 teaspoon Cinnamon, ½ teaspoon Ginger
- At the end, fold in the rolled oats and gently mix everything. Line two baking sheets with parchment paper. Make small balls the size of a large walnut in shell.¾ cup Rolled oats
- Place them on the baking sheet and leave about 2 inches gap between them. Bake the cookies for 8-10 minutes or until their edges look set.
- Immediately after removing the cookies from the oven, go around them with a large round cookie cutter or large glass to round off any out of shape edges. Let them cool down for 15 minutes on the sheet, then transfer them to the cooling rack to cool down fully.
How To Make The Frosting
- Cream the Cream cheese: Set the stand mixer on the whisk attachment and cream the cream cheese until smooth and fluffy. Add the brown butter and whisk until well incorporated and light in colour.½ cup Butter, 1 cup Cream cheese
- Add The Powdered Sugar: Take one cup of sifted powdered sugar and add it to the butter mixture by a spoonful. Take another cup of sugar and keep adding it to the mixture. Taste the mixture to make sure it has the desired sweetness. Add more sugar if you like.2-3 cups Powdered sugar
- Add The Heavy Cream: To make the mixture smooth and silky, add 1-2 tablespoons of heavy cream and mix. If the mixture is dry, add one at a time to reach a spreadable consistency. Add the vanilla and mix.2 teaspoon Vanilla extract, 2 tablespoon Heavy cream
Assembly
- Let the cookies cool down on the tray for 10 minutes, then transfer them to the cooling rack until thoroughly cooled. Use a piping bag to pipe the frosting on one cookie, place another cookie on top and gently press.
Nutrition
Calories: 428kcalCarbohydrates: 55gProtein: 4gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 97mgSodium: 348mgPotassium: 123mgFiber: 1gSugar: 20gVitamin A: 1020IUVitamin C: 0.03mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!