Description
Soft, chewy oatmeal cookies sandwiched with a sweet vanilla cream filling – a nostalgic homemade version of the classic treat.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1/2 cup shortening
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture. Stir in oats.
- Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden. Cool completely.
- For filling: Beat shortening, powdered sugar, vanilla, and milk until light and fluffy. Spread filling on flat side of half the cookies; top with remaining cookies.
- Store in airtight container at room temperature for up to 3 days.
Notes
You can customize the seasonings to taste.