Ingredients: |
Ingredients: 2 1/2 sticks unsalted butter, room temperature
1 C packed dark brown sugar
1/2 C granulated sugar
1 large egg, room temperature
2 tsp vanilla
1 tsp dark molasses
1 1/2 C flour
1 tsp baking soda
1/2 tsp kosher salt
1/4 tsp ground cinnamon
3 C quick-cooking oats
Filling:
1 1/2 sticks unsalted butter, at room temperature
1 tsp vanilla
2 1/2 C powdered sugar
1 Tbsp milk
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Directions: |
Directions:Preheat oven to 375. Line 3 large baking dishes with parchment paper. In a stand mixer fitted with paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about two minutes. Slowly beat in egg, vanilla, and molasses and mix until smooth. In a medium bowl, whisk together dry ingredients. On low speed, add the oat mixture to the creamed butter mixture about 1/3 C at a time, beating until combined. Scoop dough by tablespoons and roll into balls; place 2 inches apart on cookie sheet. Refrigerate for 20 minutes. One sheet at a time, bake until lightly golden, 10-12 minutes. Let cool for 30 minutes. In a stand mixer fitted with paddle attachment cream butter on high until light and fluffy, about 3-4 minutes. Beat in vanilla. On low speed, slowly beat in powdered sugar, about 1/4 C at a time. Then beat in the milk. When the mixture is smooth, increase the speed to medium, mixing until thoroughly combined and fluffy, about two minutes. Set cookies in pairs and scoop 1 Tbsp of filling in between.
You can adjust the recipe to make delicious oatmeal cookies, without the cream filling. You can also use the filling recipe as a frosting. |
This recipe for Oatmeal Cream Pies is from