Voting thumbnail paige cookies
Oatmeal Cookie Sandwiches
Recipe by Paige Miller
Oat of This World

  1. Preheat oven to 350˚ F. Line cookie sheets with parchment paper
  2. In bowl of stand mixer fitted with the paddle attachment (or in a large bowl with an electric mixer), cream together butter and both sugars until light and fluffy. Add in eggs and vanilla. Mix until combined.
  3. In separate bowl, whisk together flour, baking powder, cinnamon and salt. Slowly add flour mixture to wet ingredients, mixing until completely combined. Add in oats and mix well.
  4. Use a medium size cookie scoop to drop about 1.5-2 tablespoon mounds of dough on prepared cookie sheets. Bake for 10-12 minutes. Allow cookies to cool completely.
  5. In the both of a stand mixer fitted with the paddle attachment, beat butter and mascarpone on medium-high speed for 5-6 minutes. Turn the speed down to low(stir) and slowly add confectioner’s sugar. Add in maple flavoring and milk. Turn back up to medium-high speed for 3-5 minutes
  6. Pipe or spread cream filling on the flat side of half of the oatmeal cookies. Put the remaining cookies on top.
  7. Enjoy!
  • Unsalted butter x 1 cup
  • Brown sugar x 3/4 cup
  • Granulated sugar x 1/2 cup
  • Large Eggs x 2
  • Vanilla x 1 teaspoon
  • Ground cinnamon x 2 teaspoon
  • Baking powder x 1 teaspoon
  • Salt x 1 teaspoon
  • Old fashioned oats x 3 cup
  • All purpose flour x 1 1/2 cup
  • Unsalted butter - room temperature (Maple Buttercream) x 1/2 cup
  • Mascarpone - room temperature (Maple Buttercream) x 1/4 cup
  • Confectioner's Sugar (Maple Buttercream) x 2 1/2 cup
  • Maple flavoring (Maple Buttercream) x 1 teaspoon
  • Milk of Half and Half (Maple Buttercream) x 1 tablespoon

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