This post is a public service warning – do not be like me, friends! I put off making these delicious cookies (called Oatmeal Creme Pies in America – cute!) because I was too busy making things with lots of nutella, cookie dough and peanut butter in first.
Because these cookies have none of those things, I slightly doubted their deliciousness. Boy, was I wrong! When I finally made them, they blew me away! Gorgeously chewy, spiced and soft cookies bursting with oats are sandwiched together with a yummy vanilla bean flecked frosting. The combination of the soft cookies and the delicious frosting blew me away – they really melt in your mouth leaving behind a nostalgic-ly comforting feeling!
These cookies are so easy to make at home – unlike my Chocolate Chunk cookies, they don’t need to be chilled before baking so you can go from no cookies sandwiches to cookie sandwiches in under an hour!
These cookies are soft, delicate and chewy, and take only ten minutes in the oven. They will only be very slightly browned after 10-11 minutes, but trust that they’re done and take them out of the oven and let them cool/firm up for at least an hour (I left mine overnight). For half of the batch of cookies, I added chopped pecans which gave these sandwich cookies a super moreish touch! You could also add raisins, chocolate chips or even dried cranberries.
I know it’s too early to be thinking about autumn baking (but I do have four tins of pumpkin puree that are calling my name!) but these cookies, though yummy at any time of year, are especially autumnal with their delicate spiced aroma.
- 250g unsalted butter, very soft
- 200g light muscavado sugar (light brown)
- 75g golden caster sugar
- 1 large egg
- 1 tbsp vanilla bean paste
- 1 tsp treacle
- 300g plain flour
- 1 tsp baking powder
- large pinch salt
- 1 tsp cinnamon
- pinch ground cloves
- pinch ground ginger
- 1/2 tsp ground nutmeg
- 300g oats
- 100g unsalted butter, very soft
- 400g icing sugar, sieved
- 7 tbsp single cream
- 1 tbsp vanilla bean paste
- pinch salt
- For the cookies: Preheat your oven to 190C/gas mark 5/375F and line three large cookie sheets with silicone or non stick baking mats, or parchment paper.
- Next, beat your very soft butter with the two sugars (no need to use a mixer unless you really want to!) in a large bowl. Once they're thoroughly combined, add the egg and vanilla bean paste, along with the treacle. Next, measure in your dry ingredients - I add the flour, baking powder and spices before finishing with the salt and the oats.
- When the oats are added the mixture will be come fairly thick - don't worry!
- Use a small-medium cookie scoop to scoop balls of the dough onto your trays, at least three inches apart. Pop into the preheated oven for 9-11 minutes - no longer than 13. They're done as soon as the edges have started to turn brown. Remove from the oven and let cool completely, overnight if possible.
- Next, pair up your cookies by size and get started on the filling!
- For the frosting: Mix the very soft butter in a stand mixer, adding the icing sugar (sieving it in) 100g at a time until it's completely incorporated. Next, add the vanilla bean paste and the salt, before adding the double cream with the mixer running. The frosting will be thick, white and tasty! It would be fantastic for piping onto cupcakes too as it really holds its shape.
- Use an offset spatula or back of a spoon to splodge the frosting onto the cookies, sandwiching two together. Squish down a little for the satisfying frosting oozing out of the cookie effect. Devour!
Eating these cookies is messy, sticky and requires two hands – a little like a hamburger! You’ll be left with oatmeal crumbs and a happy belly.