These delightful treats combine soft oatmeal cookies with a luscious cream filling, creating a texture that is chewy, soft, and oh-so-satisfying.
Ingredients
Scale:
1 ½ cups old-fashioned oats
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups powdered sugar
⅓ cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and light, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the oats.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers look slightly underbaked. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, prepare the cream filling. In a medium bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and beat until stiff peaks form.
Once the cookies are completely cool, spread a generous amount of cream filling on the flat side of one cookie, then top with another cookie to create a sandwich. Repeat with remaining cookies.
