Karen DeMasco's Oatmeal Sandwich Cookies

Name: Karen DeMasco's Oatmeal Sandwich Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 1 teaspoon cinnamon; 170 grams cream cheese, room temperature and cut into small pieces; 296 milliliters dark brown sugar; 2 larges eggs; 355 milliliters all-purpose flour; 0 teaspoons kosher salt; 710 milliliters quick rolled oats; 85 grams tablespoons unsalted butter, room temperature and cut into small pieces; 1 teaspoon vanilla extract; 128 grams white chocolate, chopped into small pieces

For 37 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 195 calories, 3g of protein, and 8g of fat. This recipe serves 24. Head to the store and pick up butter, cinnamon, chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.

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Baking Paper

Baking Sheet

Oven

Mix butter and sugar in the bowl of a stand mixer with the paddle attachment until they are well combined.

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Butter

Sugar

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Stand Mixer

Bowl

Add the eggs and vanilla and mix until they are incorporated.

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Vanilla

Egg

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

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Baking Soda

Cinnamon

All Purpose Flour

Salt

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Whisk

Bowl

Add the oats. In two additions, mix these dry ingredients into the butter mixture. Scrape down the sides of the bowl with a rubber spatula, making sure the dough is well mixed.

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Butter

Dough

Oats

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Spatula

Bowl

Scoop the dough into rounded teaspoon sized pieces and roll them into balls. Space them evenly on the baking sheets. With the bottom of a glass or measuring cup, flatten each ball into a disk.

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Dough

Roll

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Baking Sheet

Measuring Cup

Bake the cookies for about 15 minutes, rotating the pans halfway though baking, until the cookies are golden brown and crisp on the edges yet still soft in the middle.

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Oven

Remove from oven and let cookies come to room temperature.

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Oven

To make the filling, bring about 2 inches of water to a boil in a medium sized saucepan.

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Water

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Sauce Pan

Place a metal bowl with the white chocolate over the saucepan and turn off the heat.

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White Chocolate

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Sauce Pan

Bowl

Mix the chocolate with a rubber spatula as it melts.

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Chocolate

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Spatula

In the bowl of a stand mixer with the paddle attachment, combine butter, cream cheese, and salt.

Ingredients you will need

Cream Cheese

Butter

Salt

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Stand Mixer

Bowl

Mix on medium speed, scraping the bowl down several times with a rubber spatula, until butter and cream cheese are well combined, but not whipped.

Ingredients you will need

Cream Cheese

Butter

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Spatula

Bowl

Pour in the melted white chocolate all at once while warm and mix on medium speed until it is well mixed. At this point, the filling can be scraped into a storage container and chilled for at least 1 hour or more.

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White Chocolate

Take the filling out of the refrigerator 30 minutes before you are ready to fill the cookies. If the filling is still too hard to work with, scrape it into the bowl of a stand mixer and slowly mix it with paddle attachment until it is creamy and easier to spread. Pipe or spoon the filling onto half of the cookies and top with the other half.

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Spread