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Author Notes: I started making these because my craving for oatmeal cream pies (or Oatmeal "Debbies" as my farmer calls them) has never ceased. But my palate needs something a little more flavorful and less sugary these days. This recipe will take you back to the days of streamers on your bike and Keds on your feet. (Adapted from various sources, including Sally's Baking Addiction) —Samantha Ardry
Makes 16 sandwich cookies
For the cookies
- 230 grams unsalted butter, room temperature
- 250 grams granulated sugar
- 2 tablespoons molasses
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 214 grams pastry flour (or 190 g all purpose)
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 240 grams old fashioned oats
- 140 grams raisins, craisins or a combination
- Cream the butter, sugar and molasses until light and fluffy. Add the eggs one at a time, then add the vanilla and beat for 1 minute.
- Sift together the flour, baking soda, cinnamon and salt. Add to the creamed mixture slowly. Just before it all incorporates, at the oats and raisins and stir until combined.
- Using a 1 ounce cookie scoop, portion out the batter onto parchment lined trays. Cover and chill for at least 2 hours and up to 2 days.
- Preheat the oven to 350 F. Bake the cookies on the center rack of the oven for about 10-12 minutes, or until golden brown. Let them cool completely while you make the filling
For the filling
- 226 grams unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 453 grams confectioner's sugar, sifted
- 1/2 teaspoon fine salt
- 2-4 tablespoons whole milk
- Cream the butter until very light. Add the vanilla and then slowly incorporate the powdered sugar. Beat well until very smooth. Add whole milk to thin to desired consistency.
- Turn half of the cookies upside down. Using the same 1 ounce cookie scoop, scoop 1 ounce of the filling onto the upside down cookies. Top them with the other half of the cookies.