August 12: Oatmeal Sandwich Cookies

Oatmeal Sandwich Cookies

Ingredients:

Cookies:
1 cup plus 2 tablespoons (5 oz) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (6 oz) unsalted butter, softened, or 3/4 cup shortening
1 1/3 cups firmly packed light brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
2 cups old-fashioned or quick-cooking oats (not instant)

Filling:
1 cup (8 oz) unsalted butter, room temperature
2 cups confectioners' sugar
1 (7.5 oz) jar marshmallow creme
2 teaspoons vanilla extract

1. Make the cookies: Mix the flour, cinnamon, nutmeg, baking soda, and salt together in a bowl; set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, cream the butter and brown sugar on medium-high speed. Reduce the speed to medium and beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir in the flour mixture, then stir in the oats. Chill the dough for 1 hour, or until firm enough for you to shape into balls.
3. Preheat the oven to 350 and place a rack in the center. Line 2 baking sheets with nonstick foil or parchment paper.
4. Shape the dough into 1 inch balls and arrange about 2 inches apart on the prepared baking sheets. Press down the tops slightly. Bake one sheet at a time for 10-12 minutes, or until golden brown. Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.
5. Make the filling: Beat the butter until smooth. Stir in the confectioners' sugar until incorporated. Beat until smooth, then beat in the marshmallow creme and vanilla until light and fluffy, 2 to 3 minutes.
6. Spread the underside of one cookie with a generous tablespoonful of the filling, then top base to base with another cookie. Repeat until all cookies are sandwiched.

Dry ingredients

Addition of the egg

Addition of the vanilla

Addition of the flour mixture

Addition of the oats

Addition of the confectioners' sugar

Fluff!

Addition of the vanilla

Thoughts: I used shortening instead of butter just because I use butter all the time! I also didn't use freshly grated nutmeg...just the jarred stuff. Its important to put them in the fridge to firm up because the dough will be sticky even after being in the fridge. I put them in for about 10 minutes. I actually really liked the cookie and Patrick thought the filling was too sweet. There was a lot of filling leftover.