My love for macaron has been well-established on this blog, but my obsession extends to all sandwich cookies. It all started with oatmeal cream pies. The soft, chewy texture, the earthiness of oats, and the sweetness of milky cream had me hooked for life. The perfect bite-size addition to your summer menu, these classic cookies recall memories of running barefoot through the grass, catching fireflies, and playing in the sprinkler.
- 240 grams sugar
- 375 grams butter
- 350 grams brown sugar
- 2 whole large eggs
- 2 heaping Tablespoons cream
- 215 grams flour
- 275 grams oatmeal
- teaspoon baking soda
- Tablespoon cocoa powder
- 2 teaspoons cinnamon
- 2 teaspoons salt
- 4 ounces butter soft
- 2 cups powdered sugar sifted
- Tablespoon heavy cream
- Vanilla and salt to taste
Combine the dry ingredients together, except the sugar, and grind in a blender or food processor for a few moments just to break up the pieces. Reserve.
Separately, cream together the butter and sugar until pale and light.
Add the eggs and cream and incorporate fully.
Finally add the dry goods and mix until a dough forms.
Roll this dough out to your desired thickness and chill for an hour.
Bake at 375F until the cookie rises and starts firming only on the edges. These cookies should be very soft so don't over-bake them.
Allow to cool completely on the pan then cut desired shapes.
To make the filling, beat the butter until soft and fluffy, then add sugars and allow to incorporate fully at medium-low speed.
Add the remaining ingredients and blend on high until fluffy and smooth.
Fill the cookies and chill for fifteen minutes to let the cream set.