My husband and sons often request these yummy oatmeal cookies that are filled with creamy goodness. These are great as “stand alone,” soft, oatmeal cookies or filled with a melt-in-your-mouth, butter cream filling.
1 cup softened butter
1 cup white sugar
1 cup packed brown sugar
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick oats
What to do:
Preheat oven to 350 degrees.
In a bowl, cream together sugars and butter. Beat in eggs and vanilla. Add flour a little at a time, then mix in soda and salt. Mix well. Mix in oats, one cup at a time. Place 1 teaspoon of dough about 2 inches apart on a well greased cookie sheet. (NOTE: I spray my pan and then use parchment, which is also sprayed. I use a “cookie scoop” to get uniform sized cookies.) Bake for 7-8 minutes, remove from oven and allow to cool.
While cookies are cooling, prepare your
Butter Cream Filling
Melt 1 1/2 stick butter (3/4 cup)
Add in 1 teaspoon vanilla, 1 TBSP heavy cream (or milk).
About 2-3 cups of powdered sugar. Mix until creamy, like a thick, smooth frosting. I like it thick enough to use my little cookie scoop.
Place one scoop of filling on a cookie and cover with another, making a sandwich.