Oatmeal Cream Cookies!
You Asked, and We Listened!
On any given Sunday brunch, you never know what you’ll find, but you always know you’ll get a number of delectable confections available due to our talented pastry team. But when Koralyss introduced her Oatmeal Cream Cookie Sandwich, a throwback to the childhood favorite Little Debbie Oatmeal Cream Pie, it seemed to take Winter Park by storm. We sold out of them almost immediately!
And since you asked, of course we’re sharing it with you! She’s always crafting new treats for our “Bake Shop on a Board” so if you missed this one, now you can create it at home!
Oatmeal Cream Cookie Sandwich
Cookies:
Butter -10oz.
Brown Sugar – 1 cup
Sugar – ½ cup
Eggs – 1
Vanilla – 2 tsp
Molasses – 1tbsp
All-Purpose Flour – 1 ½ cups
Baking Soda – 1tsp
Salt – ½ tsp
Cinnamon – ¾ tsp
Oats – 3 cups
Filling:
Butter -3oz.
Confectioners’ Sugar – 1 ½ cups
Heavy Cream – 1 ¼ tbsp
Vanilla – ½ tsp
Instructions:
In the bowl of a stand mixer, on medium high speed using the paddle attachment, cream the butter and the sugars. Beat until light and fluffy.
In a separate bowl sift the flour, baking soda, salt and cinnamon.
With the mixer still running add the eggs, one at a time.
Add the vanilla and the molasses.
Turn the speed down to low and add the dry ingredients.
Add the oats.
Scoop the batter to 1” balls.
Bake off at 375F for about 10 minutes.
For the Filling:
In the bowl of a stand mixer, with the paddle attachment, beat the butter and the sugar till smooth.
Add the cream, vanilla and salt. If too stiff, add a little
more cream.
Fill your cookies! And enjoy!
