Butterscotch Oatmeal Sandwich Cookies
Apr 26, 2022 21:07:46 GMT -5
Post by maybetoday on Apr 26, 2022 21:07:46 GMT -5
BUTTERSCOTCH OATMEAL SANDWICH COOKIES
yield ABOUT 21 SANDWICH COOKIES (42 COOKIES)
prep time 25 MINUTES
cook time 20 MINUTES
INGREDIENTS
FOR THE COOKIES:
1 & 1/4 cups all-purpose flour
1 & 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups rolled oats
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
FOR THE FROSTING:
1 cup packed light brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
1 & 1/2 cups confectioners' sugar
INSTRUCTIONS
TO MAKE THE COOKIES:
Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
Whisk together flour, cinnamon, baking powder, and salt. Stir in oats. Set aside.
Using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Gradually add oat mixture, mixing just until combined.
Drop dough by tablespoonfuls onto prepared pans, leaving about 2 inches between cookies. Flatten each cookie slightly.
Bake 12 to 15 minutes, or until lightly browned.
Cool on pans for 5 minutes. Then, transfer cookies to a wire rack to cool completely.
TO MAKE THE FROSTING:
Place brown sugar and butter in a medium heavy saucepan. Cook over medium heat, stirring occasionally until butter is melted and mixture is combined. Bring to a low boil, stirring occasionally, and cook until thickened (about 3-4 minutes).
Remove pan from heat. Carefully add cream (mixture will bubble) and stir to combine. Stir in salt and vanilla.
Transfer to a large mixing bowl. Allow mixture to cool to room temperature.
Gradually add confectioners' sugar while beating with an electric mixer on medium speed. Mix until smooth.
Spread frosting on the bottoms of half of the cookies. Top each frosted cookie with another unfrosted cookie.
link
yield ABOUT 21 SANDWICH COOKIES (42 COOKIES)
prep time 25 MINUTES
cook time 20 MINUTES
INGREDIENTS
FOR THE COOKIES:
1 & 1/4 cups all-purpose flour
1 & 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups rolled oats
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
FOR THE FROSTING:
1 cup packed light brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
1 & 1/2 cups confectioners' sugar
INSTRUCTIONS
TO MAKE THE COOKIES:
Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
Whisk together flour, cinnamon, baking powder, and salt. Stir in oats. Set aside.
Using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Gradually add oat mixture, mixing just until combined.
Drop dough by tablespoonfuls onto prepared pans, leaving about 2 inches between cookies. Flatten each cookie slightly.
Bake 12 to 15 minutes, or until lightly browned.
Cool on pans for 5 minutes. Then, transfer cookies to a wire rack to cool completely.
TO MAKE THE FROSTING:
Place brown sugar and butter in a medium heavy saucepan. Cook over medium heat, stirring occasionally until butter is melted and mixture is combined. Bring to a low boil, stirring occasionally, and cook until thickened (about 3-4 minutes).
Remove pan from heat. Carefully add cream (mixture will bubble) and stir to combine. Stir in salt and vanilla.
Transfer to a large mixing bowl. Allow mixture to cool to room temperature.
Gradually add confectioners' sugar while beating with an electric mixer on medium speed. Mix until smooth.
Spread frosting on the bottoms of half of the cookies. Top each frosted cookie with another unfrosted cookie.
link
