Friday, March 16, 2012

Classic Oatmeal Sandwich Cookies

classic oatmeal cookies

I think I should start a post series titled “Thanks to Pinterest”, or maybe “That Darn Pinterest” would be more appropriate.

Thanks to Pinterest (darn that wonderful, timewasting, tempting, yet sometimes helpful place) I was craving both oatmeal cookie dough and buttercream frosting. Imagine my delight when I discovered this recipe in one of my cookbooks. I think I ate more of the cookie dough and frosting separately while preparing these treats, but the combination sandwiched together is fantastic, especially out of the refrigerator the next day. Sadly, by the end of next day they were gone.

No thanks to this guy and two other handsome culprits…

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Classic Oatmeal Sandwich Cookies

3/4 cup (1 1/2 sticks) butter softened

1 1/4 cups packed brown sugar

1 egg

1/3 cup milk

2 teaspoons vanilla

3 cups quick-cooking oats

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips or raisins (optional )

Frosting:

2 cups powdered sugar

1/2 cup (1 stick) butter {I used half butter, half shortening}

1 tablespoon vanilla

1 tablespoon milk

1. Preheat oven to 350 degrees F. Beat 3/4 cup butter, brown sugar, egg, milk and vanilla until creamy.  In a separate bowl, mix oats, flour, baking soda and salt.  Add to butter mixture in several batches and beat until ingredients mix well.

2. Drop tablespoons of dough on greased cookie sheet and bake for about 10-13 minutes or until light brown. (The more you bake, the crispier the cookies are.) Allow cookies to cool completely.

3. Combine powdered sugar, 1/2 cup butter, vanilla, and milk until frosting mixes well and reaches spreading consistency. Spread frosting on bottom of 1 cookie and top with the bottom of another cookie. Repeat process for all cookies.

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1 comments:

Heather said...

Wow. Those look evil, or in other words divine. When I've got extra carbs to spare I'll have to try them.

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