Oatmeal Sandwich Cookies Recipe makes the best old fashioned oatmeal cookies from scratch that I have ever tasted.
Many of us
remember eating these delicious cookies growing up.
This particular cookie wasn't terrible sweet back then as it is now, that I remember.
little girls, my twin sister and I were not allowed to eat a lot of
candy, except at Christmastime, when Santa brought huge bags of hard
candy, various nuts and oranges.
My sister and I always shared one
cookie up until our fifth birthday at which time we were given a whole
oatmeal sandwich cookie along with a whole Pepsi Cola.
We were happy
This precious memory gave me the inspiration to develop this delicious, copycat recipe, as best I remember, to share with you.
I started at the drawing board with my trusty, delicious Old Fashioned Oatmeal Cookie Recipe, tweaking it to get a softer and thicker cookies.
I added some cinnamon and other ingredients trying to mimic the taste I remember.
Then, I made them with different types of cut oats,
trying to get the look I remember.
After four different formulas I got the taste of the cookie part that I remember.
Then I started creating the filling for this Oatmeal Sandwich Cookies
Recipe I did not remember as much about it as I did the cookie part.
did remember however, that it was thin and white.
This was quite a
challenge for me to perfect.
I bought an oatmeal sandwich cookie, by the name of Oatmeal Cream Pie, at the store to taste and check the ingredients list hoping to recall more about the filling.
Didn't help my recollection of the original taste.
So, I resorted to developing a filling similar to what is currently popular in the marketplace of an Oatmeal Sandwich Cookies Recipe, while omitting some of the "too sweet" taste that I didn't like.
My family loved my final results of this Old Fashioned Oatmeal Sandwich Cookies Recipe.
I hope you do too!
Remove butter and egg from refrigerator and let come to room temperature.
Sift together all-purpose flour, baking soda, salt and cinnamon.
Cream butter on medium speed 20-30 minutes to soften it up.
Add sugar and beat on medium until creamy and no longer feels grainy.
Takes about 1 minute.
Scrape batter from beaters, sides and bottom of mixing bowl.
Add egg and vanilla extract.
Cream on medium speed until light and fluffy. About 2 minutes.
Scrape batter from beaters, sides and bottom of mixing bowl.
Add egg and vanilla extract. Cream on medium speed until light and fluffy. About 2 minutes.
Scrape batter from beater, sides and bottom of bowl again.
Remove beater or beaters, if you have more than one.
With a large spoon stir in 1/4 cup of flour at a time until it is well mixed each time.
You will no longer see any white flour.
sides and bottom of mixing bowl.
Stir in quick oats 1/4 cup at a time
making sure the oats are covered in well with batter.
bottom and sides of mixing bowl and set aside to allow the moisture to
penetrate your oats a little while you preheat your oven.
Line your cookie sheet with parchment paper. Do not grease the paper.
Scoop 3 tablespoons of dough for each cookie, placing it on the cookie sheet, vertically, 3 inches apart.
When all dough has been place on pan, use your fingers to pat down each cookie making the edges of the cookie the same height as the center.
If your fingers are sticking too much to the dough, dip them in the white granulated sugar (listed above) to help prevent the stickiness.
What you are trying to achieve here by creating a disk shape is to have have a flat surface on top of cookie resulting in edges and center cooking equally.
Bake cookies in a preheated oven 325F., 8-10 minutes until lightly browned around the edges and looks and feels just barely done in the center.
Remove from oven and immediately slide the cookies along with the parchment paper onto a cooling rack.
The center of cookie will cook a few more seconds after removing from the oven.
Cool cookies completely before peeling off the parchment paper.
Makes 12 single cookies or 6 sandwiched cookies.
* Quick Oats are best for this recipe.
You can substitute Old Fashioned Rolled Oats.
Oats are whole oats cut into smaller pieces and sliced thinner.
When substituting it's best to pulse them in a food processor a few times so the smaller pieces cook thoroughly, resulting in a softer, chewy cookie.
Place flour in a small saucepan.
Stir enough milk in flour to make a paste.
Then, slowly add milk while stirring until all lumps are gone.
A whisk works well for stirring.
Turn heat to low. Cook while stirring until mixture is thick as a pudding.
Remove from heat.
Cover while melting the marshmallows.
Cutting marshmallows in half helps them to melt faster.
That is optional.
Add marshmallows, 4 tablespoons of the butter, and Karo Syrup in top of a double boiler on low heat.
When butter has melted and marshmallows start to melt, start stirring to help them melt evenly in the pan.
When they have melted, stir in the the pudding mixture until well combined.
Cover pan and let cool completely.
Add coconut and vanilla flavoring to butter in a stand mixing bowl.
Cream butter on high speed for a couple of minutes.
Scrape down sides.
Add marshmallow mixture a little at a time, beating well after each addition.
all is incorporated, beat at a high speed for 8-10 minutes to get the
mixture light and fluffy.
It will turn white and taste like marshmallow
cream, though not as sweet.
Spread the cooled frosting on one cookie and place another cookie on top.
you prefer your Oatmeal Sandwich Cookies Recipe filling to look smooth
around the edges like a bought cookie, smooth the filling around the
sides of the cookies with a small frosting knife or spatula like you
would do when frosting a cake.
Cookies can be served immediately or placed in a covered dish a few hours or overnight to further set the filling.
** You may substitute dark, pure Vanilla Extract for the clear Vanilla Flavoring.
However, it may alter the white, bright color of your filling, slightly.
To store cookies wrap them in plastic wrap and store them in an airtight container to keep them soft and moist.
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