Cookies
- 1 cup Unsalted Butter, softened
- ¾ cup Light Brown Sugar, packed
- ½ cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 ½ cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- 3 cups Quick or Old Fashioned Oatmeal
Cream Filling
- ¾ (1 ½ sticks) cup Unsalted Butter, softened
- 2 ½ cups Confectioner’s Sugar, sifted
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Milk or Half and Half
- Preheat oven to 350F; line cookie sheets with parchment paper
- In the bowl of stand mixer with paddle, cream together butter and sugars until light and fluffy about 3 minutes; add in eggs and vanilla and mix until combined
- In medium bowl, whisk together the flour, baking soda, cinnamon, and salt; slowly add the flour mixture to the wet ingredients, mixing until just combined; add in oats and mix until incorporated
- Use a large cookie scoop (3 tablespoons) to drop dough onto prepared cookie sheets; bake in oven for 13-15 minutes or until golden brown
- Allow cookies to sit on cookie sheet for about 15 minutes before removing them to wire rack
- For small cookies use medium cookie scoop (1 ½ tablespoons) of dough per cookie and bake for 10-12 minutes
Cream Filling
- In the bowl of stand mixer with paddle, beat butter on medium-high speed for 5 minutes the process will lighten the color of the butter and ensure your buttercream is extra fluffy
- Turn the speed down to low and gradually add in the powdered sugar; continue mixing on low speed until the powdered sugar is completely incorporated; add in vanilla extract and milk and mix until combined
- Turn mixer back up to medium-high speed and beat the mixture for 3-5 minutes; if needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire
- To assemble cookies, pipe or spread the cream filling on the flat side on half of the cookies and put the remaining cookies on top
Here are some baking essentials!